Probiotic and antifungal attributes of Levilactobacillus brevis MYSN105, isolated from an Indian traditional fermented food Pozha
Open accessAbstract
The use of probiotics and antifungal capabilities of the lactic acid bacteria (LAB) isolated from different niches is a strategy to prepare functional cultures and biopreservatives for food/feed industries. In the present study, LAB strains isolated from an Indian traditional fermented food, Pozha, were evaluated for their probiotic properties and biocontrol potential. A total of 20 LAB isolates were selected from Pozha samples collected aseptically and screened for their antagonistic activity against Fusarium verticillioides. Among the bioactive isolates, Lacticaseibacillus brevis MYSN105 showed the highest antifungal activity in vitro, causing some morphological alterations such as damaged mycelia and deformed conidia. Cell-free supernatant (CFS) from L. brevis MYSN105 at 16% concentration effectively reduced the mycelial biomass to 0.369 g compared to 1.938 g in control. Likewise, the conidial germination was inhibited to 20.12%, and the seed treatment using CFS induced a reduction of spore count to 4.1 × 106 spores/ml compared to 1.1 × 109 spores/ml for untreated seeds. The internal transcribed spacer (ITS) copy number of F. verticillioides decreased to 5.73 × 107 and 9.026 × 107 by L. brevis MYSN105 and CFS treatment, respectively, compared to 8.94 × 1010 in control. The L. brevis MYSN105 showed high tolerance to in vitro gastrointestinal conditions and exhibited high adhesive abilities to intestinal epithelial cell lines. The comparative genome analysis demonstrated specific secondary metabolite region coding for bacteriocin and T3PKS (type III polyketide synthase) possibly related to survival and antimicrobial activity in the gut environment. Our results suggest that L. brevis MYSN105 has promising probiotic features and could be potentially used for developing biological control formulations to minimize F. verticillioides contamination and improve food safety measures.
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Several studies have demonstrated probiotic properties combined with antifungal activity of lactic acid bacteria.
“Several studies have also demonstrated the probiotic properties combined with the antifungal activity of lactic acid bacteria [16,56].”
From Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives (2022) · cites this paper as [56]
Using isolated lactic acid bacteria in different environments with probiotic and antifungal capacity is a strategy to obtain functional and biopreservative strains for food/feed industries.
“Using isolated lactic acid bacteria in different environments with a probiotic and antifungal capacity of lactic acid bacteria (LAB) is a strategy to obtain functional and bio preservative strains for food/feed industries [56].”
From Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives (2022) · cites this paper as [56]
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- Authors
- Somashekaraiah, R., Mottawea, W., Gunduraj, A., Joshi, U., Hammami, R., & Sreenivasa, M. Y.
- Affiliations
- University of Mysore (IN)
- University of Ottawa (CA)
- Corresponding author
- Sreenivasa, M. Y.
- Venue
- Frontiers in Microbiology
- Publisher
- Frontiers Media SA
- Published
- 2021-07-05
- Volume
- 12
- Pages
- 696267-696267
- ISSN
- 1664-302X (ISSN-L)
- PMC
- PMC8287902
- OpenAlex
- W3178383176
- Cited by
- 66
- References
- 86
- Citations by year
- 2026: 11 · 2025: 12 · 2024: 18 · 2023: 18 · 2022: 5 · 2021: 2
- FWCI
- 6.42
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Frontiers in Microbiology (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
- Greater South Information System
- Funders
- Shastri Indo-Canadian Institute
- University of Ottawa
- Indian Council of Medical Research (3/1/2)
- Science and Engineering Research Board
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Mycotoxins in Agriculture and Food
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Plant-Microbe Interactions and Immunity
- Keywords
- probiotics, antifungal activity, Fusarium verticillioides, traditional fermented foods, biological control, cell-free supernatant, seed treatment, mycelial biomass, conidial germination, gastrointestinal tolerance, bacteriocins, type III polyketide synthase, secondary metabolites, food safety
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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