Journal Article Epublish
PubMed: 40641885 DOI: 10.3389/fmicb.2025.1610971
Assessment of genomic and antifungal properties of Lactococcus garvieae ZB15 isolated from Zhenba bacon.
Front Microbiol 16:1610971
Authors: Guojin Li, Xingyu He, Jiao Li, Yuwen Jian, Lianxu Zhu, Shanshan Wang, Wenxian Zeng, Tao Zhang, Hongzhao Lu, Ling Wang
Affiliations
- School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China.
- Hanzhong Agricultural Technology Extension and Training Center, Hanzhong, China.
- Shaanxi University Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, Hanzhong, China. Shaanxi Union Research Center of University and Enterprise for Zhenba Bacon, Hanzhong, China.
- School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China. Shaanxi University Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, Hanzhong, China.
- School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China. Shaanxi University Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, Hanzhong, China. Qinba State Key Laboratory of Biological Resources and Ecological Environment, Hanzhong, Shaanxi, China.
- Shaanxi University Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, Hanzhong, China.
- Shaanxi Union Research Center of University and Enterprise for Zhenba Bacon, Hanzhong, China.
- School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, China. Shaanxi University Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, Hanzhong, China. Shaanxi Union Research Center of University and Enterprise for Zhenba Bacon, Hanzhong, China.
Abstract
Introduction
Lactic acid bacteria (LAB) have attracted significant interest as natural antimicrobials for food safety and preservation. Some LAB strains effectively inhibit food-borne molds and yeasts responsible for spoilage and mycotoxin contamination. However, the antifungal effect of Lactococcus garvieae remains largely unexplored.
Methods
This study investigates the properties of L. garvieae ZB15 isolated from Zhenba bacon, emphasizing its genetic safety and antimicrobial potential. The genomic information and antifungal properties of Lactococcus garvieae strain ZB15 were comprehensively analyzed using whole-genome sequencing and in vitro experiments.
Results
Genomic analysis confirmed the absence of virulence and antibiotic resistance genes, along with minimal prophage presence, underscoring its safety for application. The strain exhibited strong self-aggregation, co-aggregation, and hydrophobic properties, suggesting its potential for intestinal adhesion. The cell-free supernatant (CFS) of L. garvieae ZB15 demonstrated notable antifungal activity, achieving over 50% inhibition against four fungal strains at 60 mg/mL. The antifungal compounds in the CFS retained high activity after thermal treatment at 100°C for 1 hour, highlighting their thermal stability. Additionally, enzymatic treatments with trypsin, pepsin, and proteinase K, along with neutralization of organic acids, significantly reduced the antifungal activity, indicating the involvement of proteinaceous compounds and organic acids. Catalase treatment partially affected antifungal activity, suggesting hydrogen peroxide as a contributing factor.
Discussion
Lactococcus garvieae ZB15 possessed probiotic characteristics, including strong adhesion properties and pathogen exclusion capabilities. The strain's genetic safety, lack of antibiotic resistance genes, and ability to produce heat-stable antifungal compounds highlighted its potential as a natural food preservative.
MeSH
Tissue Adhesions, Genes, Safety, Genome, Lactococcus, Food, Probiotics, Therapeutics