In Silico Evidence of the Multifunctional Features of Lactiplantibacillus pentosus LPG1, a Natural Fermenting Agent Isolated from Table Olive Biofilms

Author:

López-García Elio1ORCID,Benítez-Cabello Antonio1ORCID,Ramiro-García Javier1ORCID,Ladero Victor2ORCID,Arroyo-López Francisco Noé1ORCID

Affiliation:

1. Food Biotechnology Department, Instituto de la Grasa (CSIC), Carretera Utrera Km 1, Campus Universitario Pablo de Olavide, 41013 Seville, Spain

2. Technology and Biotechnology Department, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300 Villaviciosa, Spain

Abstract

In recent years, there has been a growing interest in obtaining probiotic bacteria from plant origins. This is the case of Lactiplantibacillus pentosus LPG1, a lactic acid bacterial strain isolated from table olive biofilms with proven multifunctional features. In this work, we have sequenced and closed the complete genome of L. pentosus LPG1 using both Illumina and PacBio technologies. Our intention is to carry out a comprehensive bioinformatics analysis and whole-genome annotation for a further complete evaluation of the safety and functionality of this microorganism. The chromosomic genome had a size of 3,619,252 bp, with a GC (Guanine-Citosine) content of 46.34%. L. pentosus LPG1 also had two plasmids, designated as pl1LPG1 and pl2LPG1, with lengths of 72,578 and 8713 bp (base pair), respectively. Genome annotation revealed that the sequenced genome consisted of 3345 coding genes and 89 non-coding sequences (73 tRNA and 16 rRNA genes). Taxonomy was confirmed by Average Nucleotide Identity analysis, which grouped L. pentosus LPG1 with other sequenced L. pentosus genomes. Moreover, the pan-genome analysis showed that L. pentosus LPG1 was closely related to the L. pentosus strains IG8, IG9, IG11, and IG12, all of which were isolated from table olive biofilms. Resistome analysis reported the absence of antibiotic resistance genes, whilst PathogenFinder tool classified the strain as a non-human pathogen. Finally, in silico analysis of L. pentosus LPG1 showed that many of its previously reported technological and probiotic phenotypes corresponded with the presence of functional genes. In light of these results, we can conclude that L. pentosus LPG1 is a safe microorganism and a potential human probiotic with a plant origin and application as a starter culture for vegetable fermentations.

Funder

TOBE project

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Reference125 articles.

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2. (2022, July 10). IOC Economic Affairs & Promotion Unit—International Olive Council. Available online: https://www.internationaloliveoil.org/what-we-do/economic-affairs-promotion-unit/#figures%0Ahttps://www.internationaloliveoil.org/what-we-.

3. Garrido-Fernandez, A., Fernández Díez, M.J., and Adams, R.M. (1997). Table Olives: Production and Processing, Chapman & Hall.

4. Lactic acid bacteria from fermented table olives;Hurtado;Food Microbiol.,2012

5. Potential benefits of the application of yeast starters in table olive processing;Querol;Front. Microbiol.,2012

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