Innovation Owner
Mr. WORASAN CHARUNANTHASUNTHON
Student
Details
This study evaluated 160 lactic acid bacteria isolated from Thai pickled crabs, identifying Lactococcus lactis subsp. hordinae DRC3-2 as a producer of a novel bacteriocin that effectively inhibits the foodborne pathogen Listeria monocytogenes.
Listeriosis is a severe foodborne illness characterized by a fatality rate exceeding 30%, attributed to the pathogen Listeria monocytogenes. This study evaluated 160 lactic acid bacteria (LAB) isolated from Thai pickled crabs for their potential as agents against L. monocytogenes and for their probiotic properties and probiogenomic characteristics.
- Strain DRC3-2: Exhibited activity through the synthesis of bacteriocin DRC3-2, which significantly inhibited L. monocytogenes ATCC 19115.
- Growth Conditions: Thrived in environments with 2-6% NaCl, pH values ranging from 3 to 9, and temperatures between 25 and 45°C.
- Taxonomy: Classified as Lactococcus lactis subsp. hordinae based on ANI and dDDH values.
- Safety and Genomics: BAGEL4 analysis identified the putative novel bacteriocin as lactococcin A and B. In silico assessments confirmed the strain is nonpathogenic and lacks antibiotic resistance genes.
Objective
To study the antimicrobial production efficiency of lactic acid bacteria against Listeria monocytogenes, evaluate their probiotic characteristics, and assess their genomic safety.
- Study the antimicrobial production efficiency of lactic acid bacteria and the inhibition of Listeria monocytogenes.
- Study the probiotic characteristics of lactic acid bacteria.
- Study the genomic safety of lactic acid bacteria.