Work

Whole-Genome Analysis of Leuconostoc mesenteroides RP1 Isolated from Traditional Korean Rice Punch: Insights into Its Probiotic Potential and Industrial Applications

Year: 2026

Type: article

Abstract: Leuconostoc spp.are Gram-positive lactic acid bacteria (LAB) widely used around the world, recognized for their robust capacity to metabolize a variety of carbohydrates, sugars, and alcohols [1].They have been used in industrial food as fermenting starters, enhancing the organoleptic properties, quality, nutritional value of foods, and extending their shelf life [1].Moreover, LAB such as Bifidobacterium spp., Lactobacillus spp., and Leuconostoc spp.have demonstrated probiotic efficacy through broad in vitro and in vivo studies, including both animal models and human trials.These microorganisms are widely recognized for their health-promoting effects, which include body weight management, modulation of inflam-matory responses, cholesterol assimilation, prevention of diabetes, improvement of skin health, balancing of the gut microbiota, inhibition of pathogenic bacteria, alleviation of gastro-intestinal disorders, and the production of antioxidant compounds, among other benefits.L. mesenteroides RP1 was isolated from the traditional Korean beverage, rice punch.Although traditional Korean fermented foods represent a rich source of LAB with significant potential health benefits, many of these foods, particularly rice punch, remain underexplored as reservoirs of novel probiotic strains.This beverage was shown to be a nutritional source with potential benefits for weight management and diabetes control.One ml of rice punch was aseptically added to 9 ml of De Man-Rogosa-Sharpe (MRS) broth and homogenized by vortexing.The sample underwent serial dilution in MRS broth, plated on MRS agar, and incubated anaerobically at 37℃ for 24-48 h.After incubation, distinct coloniesWe present the complete genome sequence analysis of Leuconostoc mesenteroides RP1, isolated from the traditional Korean rice punch (Sikhye).The genome is composed of a single circular chromosome of 1,911,385 bp with a GC content of 37.7% and 2 plasmids named P1 (34,550 bp) and P2 (2,822 bp).

Source: Microbiology and Biotechnology Letters

DOI: 10.48022/mbl.2506.06004

Authors: Amani Sliti, Jae-Ho Shin

Institution: Kyungpook National University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: bronze