title: Genomic Insights ofWeissella jogaejeotgaliFOL01TReveals Its Food Fermentation Ability and Human Gut Adaptive Potential for Probiotic Applications in Food Industries.
abstract: Although the genusLeuconostoc, generally found in various fermented foods, has often been suggested to be a novel probiotic for food fermentation and health promotion, the strains in this genus showed low acid tolerance and low osmotic stress resistance activities, which are required for survival during food fermentation events. Recently, a novel species ofWeissella,W. jogaejeotgaliFOL01T(= KCCM 43128 = JCM 30580), was isolated from Korean fermented clams. To determine the genomic features of this new species, its genome was completely sequenced and analyzed. The genome consists of a circular chromosome of 2,114,163 bp of DNA with a G+C content of 38.8%, and the plasmid pFOL01 consists of 35,382 bp of DNA with a G+C content of 39.1%. The genome analysis showed its potential for use in food fermentation and osmotic stress resistance abilities for processing in food industries. In addition, this strain was predicted to have acid tolerance and adhesion to the mucosal layer for survival and colonization in the gut. Subsequent experiments substantiated these abilities, suggesting thatW. jogaejeotgalimay have probiotic potential and a high survival rate during food fermentation. Therefore, it may be suitable as a novel probiotic strain for various applications in food industries.
authors.affiliation: Department of Food Science and Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of Korea.
authors.forename: Hye-Jin
authors.initials: HJ
authors.lastname: Ku
authors.affiliation: Department of Food Science and Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of Korea.
authors.forename: You-Tae
authors.initials: YT
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Yongin 17104, Republic of Korea.
authors.forename: Ju-Hoon
authors.initials: JH
authors.lastname: Lee
mesh_terms: D001422:Bacterial Adhesion; D015373:Bacterial Typing Techniques; D001482:Base Composition; D001483:Base Sequence; D004269:DNA, Bacterial / Q000235:genetics; D005285:Fermentation; D019649:Food Industry; D005516:Food Microbiology; D016680:Genome, Bacterial; D006801:Humans; D006863:Hydrogen-Ion Concentration; D009077:Mucins; D009997:Osmotic Pressure / Q000502:physiology; D010957:Plasmids / Q000032:analysis; D019936:Probiotics; D012329:RNA, Bacterial / Q000032:analysis; D056910:Republic of Korea; D017422:Sequence Analysis, DNA; D013312:Stress, Physiological; D058836:Weissella / Q000235:genetics*
chemical_list: D004269:DNA, Bacterial; D009077:Mucins; D012329:RNA, Bacterial
keywords: Weissella jogaejeotgali; high-salt fermented food; lactic acid bacteria; probiotics