Safety Evaluation of Weissella cibaria JW15 by Phenotypic and Genotypic Property Analysis.
Ye-Ji JangHee-Min GwonWoo-Soo JeongSoo-Hwan YeoSo-Young KimPublished in: Microorganisms (2021)
Weissella cibaria is one of the bacteria in charge of the initial fermentation of kimchi and has beneficial effects such as immune-modulating, antagonistic, and antioxidant activities. In our study, we aimed to estimate the safety of W. cibaria JW15 for the use of probiotics according to international standards based on phenotypic (antibiotic resistance, hemolysis, and toxic metabolite production) and genotypic analysis (virulence genes including antibiotic resistance genes). The results of the safety assessment on W. cibaria JW15 were as follows; (1) antibiotic resistance genes (ARGs) (kanamycin and vancomycin etc.) were intrinsic characteristics; (2) There were no acquired virulence genes including Cytolysin ( cylA ), aggregation substance ( asa1 ), Hyaluronidase ( hyl ), and Gelatinase ( gelE ); (3) this strain also lacked β-hemolysis and the production of toxic metabolites (D-lactate and bile salt deconjugation). Consequently, W. cibaria JW15 is expected to be applied as a functional food ingredient in the food market.
Keyphrases
- antibiotic resistance genes
- wastewater treatment
- microbial community
- anaerobic digestion
- escherichia coli
- pseudomonas aeruginosa
- staphylococcus aureus
- genome wide
- oxidative stress
- antimicrobial resistance
- gene expression
- cystic fibrosis
- human health
- hyaluronic acid
- methicillin resistant staphylococcus aureus
- dna methylation
- climate change
- health insurance
- genome wide identification
- anti inflammatory
- transcription factor