Phylogenomic and biochemical assessment of four presumptive probiotic lactic acid bacteria

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Research Paper 01/11/2019
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Phylogenomic and biochemical assessment of four presumptive probiotic lactic acid bacteria

Muhammad Ishaq, Tong Wu, Naveed Ahmad, Chun-Lei Liu, Li Fang, Ji Wang, Wei-Hong Min
Int. J. Biosci.15( 5), 315-325, November 2019.
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The commercial usage of probiotic Lactobacillus strains found in traditional fermented food products have been expanded due to its therapeutics potential. The purpose of this study was designed to isolate, identify, characterize, and evaluate the probiotic abilities of four selected Lactobacilli strains from Inner Mongolian cheese. Four Lactobacillus strains were aseptically isolated on previously specified de Man Rogosa media from Inner Mongolian cheese. Isolates were initially identified by Gram-staining, motility, and catalase tests. Moreover, the presumed Lactobacilli strains were further evaluated for probiotic properties including acid and bile salt tolerance, auto-aggregation, and co-aggregation assays to analyze the adhesive abilities. Further, several phylogenetic analyses were performed to discover the S-layer conserved protein motifs and theoretical protein interaction network for functional annotations. The acid and bile tolerance test were investigated under pH (2.0 & 3.0) and 0.3% bile concentration at 0, 1, 2 and 3 hours of time intervals respectively. Our findings suggested that all four selected LAB strains showed substantial increased in tolerance against acid and bile. The ability of auto-aggregation among Lactobacillus strains range from 15.94% to 70.02%. However, Lactobacillus strain 3(8) showed the highest co-aggregation phenotype with Listeria monocytogenes (54.7%), and (40.8%) with Staph. aureus while strain K showed the strongest ability with Salmonella typhi (39.34%). Phylogenetic investigations revealed the discovery of four S-layer conserved protein motifs and essential protein interaction network among selected Lactobacilli strains. These breakthroughs promote novel perspectives concerning the use of inner Mongolian cheese as a rich source of probiotic bacteria in future researches.


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