Vijayaganapathi A, Mohanasrinivasan V
School of Bio Sciences and Technology, Vellore Institute of Technology, Vellore, India.
Front Microbiol. 2025 Jul 10;16:1625659. doi: 10.3389/fmicb.2025.1625659. eCollection 2025.
Toddy, an alcoholic drink produced through natural fermentation, is a significant reservoir of probiotic microorganisms. Probiotics are increasingly studied for their beneficial effects in managing gastrointestinal disorders, enhancing immune responses, and promoting overall health. is a well-known probiotic strain as it possesses gastrointestinal survival, antimicrobial activity, and adaptability to various environmental factors. This study aims to isolate and characterize probiotic bacteria from toddy samples, with a focus on their bioactive and genomic attributes.
Twenty bacterial strains were isolated from toddy samples and subjected to preliminary biochemical screening. Of these, 17 isolates were selected for further screening of antibacterial activity against foodborne pathogens. These isolates were also evaluated for probiotic traits such as auto-aggregation, hydrophobicity, tolerance to bile, acid, and NaCl. Antibiotic susceptibility was assessed against nine antibiotics. The most promising isolate was subjected to whole-genome sequencing, followed by genomic analysis using BAGEL4, antiSMASH, and the KEGG automatic annotation server.
Among the 17 selected isolates, VITVTD-3, VITVTO-5, and VITVH-5 exhibited inhibitory effects against all tested food-borne pathogens. These isolates also showed moderate levels of auto-aggregation and hydrophobicity, along with the ability to withstand bile salts, acidic pH, and high salt concentrations. Antibiotic profiling revealed resistance to vancomycin in all three isolates. Antioxidant and haemolytic activity assays further supported their probiotic potential. Of these, VITVTD-3 demonstrated the most favourable combination of probiotic attributes. Whole-genome sequencing revealed that this isolate corresponds to strain MOVIN, possessing a genome size of 3.16 Mb and a GC content of 44.4%. Genomic analysis revealed the presence of a plantaricin operon and multiple bacteriocin gene clusters. KEGG annotation predicted 5,599 genes involved in 23 different metabolic pathways.
The findings confirm that MOVIN exhibits strong probiotic characteristics, supported by phenotypic, functional, and genomic evidence. The presence of bacteriocin biosynthesis genes, along with the ability to inhibit pathogenic microorganisms and survive gastrointestinal conditions, highlights its suitability for probiotic applications. Further functional studies and safety evaluations are warranted to explore its potential use in food or therapeutic formulations.
托蒂酒是一种通过自然发酵生产的酒精饮料，是益生菌微生物的重要储存库。益生菌因其在管理胃肠道疾病、增强免疫反应和促进整体健康方面的有益作用而受到越来越多的研究。 是一种著名的益生菌菌株，因为它具有在胃肠道中的生存能力、抗菌活性以及对各种环境因素的适应性。本研究旨在从托蒂酒样品中分离和鉴定益生菌，重点关注其生物活性和基因组特性。
从托蒂酒样品中分离出20株细菌菌株，并进行初步生化筛选。其中，选择17株分离株进一步筛选对食源性病原体的抗菌活性。还评估了这些分离株的益生菌特性，如自聚集、疏水性、对胆汁、酸和氯化钠的耐受性。评估了对九种抗生素的药敏性。对最有前景的分离株进行全基因组测序，然后使用BAGEL4、antiSMASH和KEGG自动注释服务器进行基因组分析。
在17株选定的分离株中，VITVTD-3、VITVTO-5和VITVH-5对所有测试的食源性病原体均表现出抑制作用。这些分离株还表现出中等水平的自聚集和疏水性，以及耐受胆盐、酸性pH值和高盐浓度的能力。抗生素谱分析显示，所有三株分离株对万古霉素均有抗性。抗氧化和溶血活性测定进一步支持了它们的益生菌潜力。其中，VITVTD-3表现出最有利的益生菌特性组合。全基因组测序表明，该分离株对应于 菌株MOVIN，基因组大小为3.16 Mb，GC含量为44.4%。基因组分析显示存在一个植物乳杆菌操纵子和多个细菌素基因簇。KEGG注释预测有5599个基因参与23种不同的代谢途径。
研究结果证实，MOVIN表现出强大的益生菌特性，并得到了表型、功能和基因组证据的支持。细菌素生物合成基因的存在，以及抑制致病微生物和在胃肠道条件下生存的能力，突出了其在益生菌应用中的适用性。有必要进行进一步的功能研究和安全性评估，以探索其在食品或治疗制剂中的潜在用途。
