Probiotic and fermentation properties of Leuconostoc mesenteroides strain I1/53 from sugarcane juice by a multi-omics approach

Previous studies have demonstrated the presence of microorganisms in sugarcane juice, but the species composition and characteristics of dominant strains remain ambiguous. In this study, the most abundant strain Leuconostoc mesenteroides accounted for 39.89% of the total sequences in sugarcane juice. Subsequently, a L. mesenteroides, here named as strain I1/53, was isolated on a typical MRS medium. The whole genome size of the isolate was 2,044,872 bp with a GC content of 37.5% and 2027 coding DNA sequences with average length of 907 bp. Notably, the strain involved no antibiotic-related and virulence factor-producing genes, not producing endotoxins. In contrast, the L. mesenteroides I1/53 contained abundant adaptability and stress tolerance response genes of the human gastrointestinal environment. Additionally, strain I1/53 potentially encoded bacteriocin lactococcin G by expressing lagD, and demonstrated its antibacterial efficacy against Gram-positive and negative foodborne pathogens by in-vitro experiments. The fermentation of the strain I1/53 significantly elevated beneficial metabolites such as SCFAs, liquiritigenin, L-catechin, alpha-solanine and indoleacetic acid, whereas deleted harmful compounds for human wellness, including valdecoxib. Therefore, this study demonstrates the probiotic and fermentation properties of the dominant L. mesenteroides in sugarcane juice, which provide a robust theoretical foundation for its application in foods as a probiotic.