Isolation, characterization and comparative genomics of potentially probiotic Lactiplantibacillus plantarum strains from Indian foods

Sarvesh Surve,Dasharath B Shinde,Ram Kulkarni

doi:10.1038/s41598-022-05850-3

Sarvesh Surve, Dasharath B Shinde + Show 1 more

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https://doi.org/10.1038/s41598-022-05850-3

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Abstract

Lactiplantibacillus plantarum is one of the most diverse species of lactic acid bacteria found in various habitats. The aim of this work was to perform preliminary phenotypic and genomic characterization of two novel and potentially probiotic L. plantarum strains isolated from Indian foods, viz., dhokla batter and jaggery. Both the strains were bile and acid tolerant, utilized various sugars, adhered to intestinal epithelial cells, produced exopolysaccharides and folate, were susceptible for tetracycline, erythromycin, and chloramphenicol, did not cause hemolysis, and exhibited antimicrobial and plant phenolics metabolizing activities. The genetic determinants of bile tolerance, cell-adhesion, bacteriocins production, riboflavin and folate biosynthesis, plant polyphenols utilization, and exopolysaccharide production were found in both the strains. One of the strains contained a large number of unique genes while the other had a simultaneous presence of glucansucrase and fructansucrase genes which is a rare trait in L. plantarum. Comparative genome analysis of 149 L. plantarum strains highlighted high variation in the cell-adhesion and sugar metabolism genes while the genomic regions for some other properties were relatively conserved. This work highlights the unique properties of our strains along with the probiotic and technically important genomic features of a large number of L. plantarum strains.

Highlights

Lactic acid bacteria (LAB) are one of the most important groups of food-related bacteria that are widely used in the food, probiotic, dairy, and beverage industries
Lactobacilli have been reclassified in 25 genera to address the diversity among the species and L. plantarum, one of the most studied species has been classified under the new genus Lactiplantibacillus to further emphasize its association with the p lants[43]
This study addresses preliminary characterization of two novel and potentially probiotic L. plantarum strains isolated from Indian foods

Summary

Introduction

Lactic acid bacteria (LAB) are one of the most important groups of food-related bacteria that are widely used in the food, probiotic, dairy, and beverage industries. Lactiplantibacillus plantarum, one of the members of lactobacilli, is found in various environments and harbors a variety of probiotic properties This homofermentative species is known for its highly variable strains possessing diverse phenotypes and variable genomes. Reports and the rich diversity of the fermented foods in India, not many studies have been carried out on the genome sequencing and analysis of L. plantarum from India. We describe the isolation, phenotypic and genotypic characterization, and comparative genomics of two diverse L. plantarum strains isolated from different food sources in India. These isolates were shown to have high probiotic potential in-silico as well as in-vitro. We report variation in L. plantarum strains with respect to the presence of genomic determinants of cell adhesion, carbohydrate metabolism, vitamin biosynthesis, and metabolism of plant phenolics by mining the publicly available whole-genome sequence data of 147 strains

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