Evaluation of Probiotic and Antimicrobial Properties of Patulin-Degrading Latilactobacillus sakei KMP17 and Its Fermentation

TL;DR

This study identifies a lactic acid bacterium, L. sakei KMP17, with strong probiotic properties and the ability to degrade the mycotoxin patulin, offering potential for food safety applications.

Contribution

The study introduces L. sakei KMP17 as a novel, safe, and effective strain for patulin degradation through viable cell metabolism.

Findings

L. sakei KMP17 showed high probiotic potential, environmental tolerance, and safety.

Viable cell metabolism was identified as the main mechanism for patulin degradation.

Whole-genome sequencing confirmed the safety and probiotic potential of L. sakei KMP17.

Abstract

Lactic acid bacteria (LAB), as significant probiotics, hold immense application potential across diverse fields. This study systematically evaluated the probiotic properties and patulin degradation capabilities of four LAB strains with potent antimicrobial effects, previously isolated from Kimchi: Weissella cibaria (KM4 and KM14), Latilactobacillus sakei KMP17, and Leuconostoc mesenteroides KM35. All exhibited favorable environmental tolerance, adhesion capacity, and safety, along with the potential to degrade patulin. Out of these, L. sakei KMP17 demonstrated outstanding probiotic characteristics, high safety, and PAT degradation potential. Further investigation revealed that viable cell metabolism is the primary mechanism for PAT degradation by L. sakei KMP17, and PAT induction was hypothesized to stimulate the production of specific degradation enzymes. Concurrent whole-genome sequencing confirmed the high safety and significant probiotic potential of L. sakei KMP17. This research provides high-quality candidate strains and a theoretical foundation for the application of LAB in the field of food mycotoxin biodegradation.

Figures