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May 20, 2026BMC MicrobiologyOpen Access

Whole-genome sequencing and in vitro characterization of two lactic acid bacteria isolates with potent antimicrobial activity from fermented vegetables

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Authors

LPLianci PengSouthwest UniversityYWYiming WangSouthwest UniversitySXShichao XuSouthwest University

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Implication

Randomized trial characterizes probiotic properties of Lactiplantibacillus plantarum and Weissella cibaria strains, suggesting health applications.

Key Points

  • This research aims to isolate and characterize lactic acid bacteria with potential probiotic and antimicrobial properties from fermented vegetables.
  • Isolated two lactic acid bacteria strains from fermented vegetables.
  • Performed whole-genome sequencing and in vitro functional assays to assess probiotic properties.
  • Evaluated tolerance to acidic conditions, bile salts, antimicrobial activity, and antioxidative capacity.
  • Both strains exhibited strong antimicrobial activity against foodborne pathogens like Staphylococcus aureus, E. coli, and Salmonella enterica.
  • CLPX16 and CLPX19 displayed high tolerance to acidic environments with survival rates at pH 2.0, 3.0, and 4.0.
  • Both strains showed potent antioxidative activities and lacked hemolytic activity, indicating safety for probiotic use.

Cite This Study

Peng et al. (2026) studied this question.

synapsesocial.com/papers/6a0d4f7bf03e14405aa9acb7https://doi.org/10.1186/s12866-026-05132-2
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