To understand the growth-promoting and disease-inhibiting activities of plant growth-promoting rhizobacteria (PGPR) strains, the genomes of 12 Bacillus subtilis group strains with PGPR activity were sequenced and analyzed. These B. subtilis strains exhibited high genomic diversity, whereas the genomes of B. amyloliquefaciens strains (a member of the B. subtilis group) are highly conserved. A pairwise BLASTp matrix revealed that gene family similarity among Bacillus genomes ranges from 32 to 90%, with 2839 genes within the core genome of B. amyloliquefaciens subsp. plantarum. Comparative genomic analyses of B. amyloliquefaciens strains identified genes that are linked with biological control and colonization of roots and/or leaves, including 73 genes uniquely associated with subsp. plantarum strains that have predicted functions related to signaling, transportation, secondary metabolite production, and carbon source utilization. Although B. amyloliquefaciens subsp. plantarum strains contain gene clusters that encode many different secondary metabolites, only polyketide biosynthetic clusters that encode difficidin and macrolactin are conserved within this subspecies. To evaluate their role in plant pathogen biocontrol, genes involved in secondary metabolite biosynthesis were deleted in a B. amyloliquefaciens subsp. plantarum strain, revealing that difficidin expression is critical in reducing the severity of disease, caused by Xanthomonas axonopodis pv. vesicatoria in tomato plants. This study defines genomic features of PGPR strains and links them with biocontrol activity and with host colonization.
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http://dx.doi.org/10.3389/fpls.2015.00631 | DOI Listing |
Microorganisms
January 2025
Department of Biotechnology and Biosciences, University of Milano-Bicocca, 20126 Milano, Italy.
Oxidative stress caused by reactive oxygen species (ROS) affects the aging process and increases the likelihood of several diseases. A new frontier in its prevention includes bioactive foods and natural extracts that can be introduced by the diet in combination with specific probiotics. Among the natural compounds that we can introduce by the diet, extract is one of the most utilized since it contains a vast number of bioactive molecules such as phenolic acids, flavonoids, and polysaccharides that have been shown to possess antioxidant, anti-ageing, anti-cancer, and immunomodulatory activity.
View Article and Find Full Text PDFJ Appl Microbiol
January 2025
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China.
Aims: Supplementing Lactobacillus alongside antibiotic treatment was a curative strategy to modulate gut microbiota and alleviate antibiotic-associated dysbiosis. But the lactobacilli that are used as probiotics are sensitive or have a low level of resistance to antibiotics, so they usually cannot achieve their beneficial effect, since they are killed by the applied antibiotics. This work aimed to develop the highly resistant Lactiplantibacillus plantarum subsp.
View Article and Find Full Text PDFMol Nutr Food Res
January 2025
L'institut Agro, Université Bourgogne Europe, INRAe, UMR PAM, Dijon, F-21000, France.
Bacterial adhesion in the gut is critical to evaluate their effectiveness as probiotics. Understanding the bacterial adhesion within the complex gut environment is challenging. This study explores the adhesion mechanisms and the adhesion potential of five selected bacterial strains (Escherichia coli, Lactiplantibacillus plantarum, Faecalibacterium duncaniae, Bifidobacterium longum, and Bifidobacterium longum subsp.
View Article and Find Full Text PDFJ Food Drug Anal
December 2024
Division of Research and Analysis, Food and Drug Administration, Ministry of Health and Welfare, Taipei, Taiwan, R.O.C.
Limosilactobacillus reuteri is a probiotic bacterium known for its numerous beneficial effects on human health and is commonly utilized in various dietary supplements. Previously, we encountered difficulties in isolating L. reuteri from retail dietary supplements containing complex probiotic compositions by using non-selective media such as de Man, Rogosa, and Sharpe (MRS) agar.
View Article and Find Full Text PDFFoods
November 2024
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
A high degree of hydrolysis can reduce the allergenicity of milk, while lactic acid bacteria (LAB) fermentation can further enhance the antioxidant ability of enzymatic milk. LAB with a strong antioxidant ability was screened, and the effects of LAB on the bitterness, taste and flavor of enzymatic skim milk (ESM) with a high degree of hydrolysis were investigated in this paper, in addition to the response surface methodology optimized the conditions of the LAB fermentation of ESM. The results indicate that the skim milk hydrolyzed by Protamex has a higher degree of hydrolysis and lower bitterness.
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