Abstract
Lactobacillus pentosus MP-10, isolated from brines of naturally fermented Aloreña green table olives, exhibited high probiotic potential. The genome sequence of L. pentosus MP-10 is currently considered the largest genome among lactobacilli, highlighting the microorganism’s ecological flexibility and adaptability. Here, we analyzed the complete genome sequence for the presence of acquired antibiotic resistance and virulence determinants to understand their defense mechanisms and explore its putative safety in food. The annotated genome sequence revealed evidence of diverse mobile genetic elements, such as prophages, transposases and transposons involved in their adaptation to brine-associated niches. In-silico analysis of L. pentosus MP-10 genome sequence identified a CRISPR (clustered regularly interspaced short palindromic repeats)/cas (CRISPR-associated protein genes) as an immune system against foreign genetic elements, which consisted of six arrays (4–12 repeats) and eleven predicted cas genes [CRISPR1 and CRISPR2 consisted of 3 (Type II-C) and 8 (Type I) genes] with high similarity to L. pentosus KCA1. Bioinformatic analyses revealed L. pentosus MP-10 to be absent of acquired antibiotic resistance genes, and most resistance genes were related to efflux mechanisms; no virulence determinants were found in the genome. This suggests that L. pentosus MP-10 could be considered safe and with high-adaptation potential, which could facilitate its application as a starter culture and probiotic in food preparations.
Highlights
Lactobacilli are ubiquitous in the environment and food production, and they are part of intestinal, vaginal and oral microbiota [2]
The annotated genome sequence (Fig 1A) revealed 3,558 open reading frames (ORFs), of which 84.5% (2,971) were attributed to a COG (Cluster of Orthologous Groups) family and/or were given a functional description; such number exceeded the estimate of protein-coding genes in LAB, of 1,700–2,800 genes [18], and in L. pentosus strains—such as L. pentosus IG1 from Spanishstyle fermented green olives (3,133 ORFs) [19] and L. pentosus KCA1 isolated from a vaginal source (2,992 ORFs) [20]
Ecological adaptability to fermentation is reflected by the presence of additional plasmids in L. pentosus MP-10 and seven plasmids in L. pentosus IG1 [19]; plasmids were absent in L. pentosus KCA1 [20]
Summary
Lactobacilli are ubiquitous in the environment and food production (reviewed in [1]), and they are part of intestinal, vaginal and oral microbiota [2]. Genomic insights into safety aspects and defense mechanisms of a probiotic Lactobacillus pentosus design, data collection and analysis, decision to publish, or preparation of the manuscript
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