Du Yang, Xu Jingru, Li Jinquan, Wu Renwei
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Microorganisms. 2024 Apr 19;12(4):831. doi: 10.3390/microorganisms12040831.
The probiotic potential of LH10, derived from vinegar Pei, a brewing mixture, was assessed through genotype and phenotype analyses. The assembled genome was comprised of 1,810,276 bp and predicted a total of 2044 coding sequences (CDSs). Based on the whole genome sequence analysis, two bacteriocin gene clusters were identified, while no pathogenic genes were detected. In in vitro experiments, LH10 exhibited excellent tolerance to simulated gastrointestinal fluid, a positive hydrophobic interaction with xylene, and good auto-aggregation properties. Additionally, this strain demonstrated varying degrees of resistance to five antibiotics, strong antagonistic activity against four tested pathogens, and no hemolytic activity. Therefore, LH10 holds great promise as a potential probiotic candidate deserving further investigation for its beneficial effects on human health.
通过基因型和表型分析评估了源自酿造混合物醋醅的LH10的益生菌潜力。组装后的基因组由1,810,276个碱基对组成，共预测出2044个编码序列（CDS）。基于全基因组序列分析，鉴定出两个细菌素基因簇，未检测到致病基因。在体外实验中，LH10对模拟胃肠液表现出优异的耐受性，与二甲苯有正向疏水相互作用，且具有良好的自聚集特性。此外，该菌株对五种抗生素表现出不同程度的抗性，对四种受试病原体具有较强的拮抗活性，且无溶血活性。因此，LH10作为一种潜在的益生菌候选菌株，因其对人类健康的有益作用而极具研究价值。
