ORIGINAL RESEARCH article
Front. Microbiol.
Sec. Food Microbiology
Volume 16 - 2025 | doi: 10.3389/fmicb.2025.1610971
This article is part of the Research TopicBiotechnological Applications of Microbial Strains from Fermented FoodsView all articles
Assessment of Genomic and antifungal properties of Lactococcus garvieae ZB15 isolated from Zhenba bacon
Provisionally accepted
Guojin Li
Xingyu HeJiao LiYuwen JianLianxu ZhuShanshan WangWenxian ZengTao ZhangHongzhao Lu*Ling Wang*- Shaanxi University of Technology, Hanzhong, China
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Lactic acid bacteria (LAB) have attracted significant interest as natural antimicrobials for food safety and preservation. This study investigates the properties of L. garvieae ZB15 isolated from Zhenba bacon, emphasizing its genetic safety and antimicrobial potential. Genomic analysis confirmed the absence of virulence and antibiotic resistance genes, along with minimal prophage presence, underscoring its safety for application. The strain exhibited strong self-aggregation, co-aggregation, and hydrophobic properties, suggesting its potential for intestinal adhesion. The cell-free supernatant (CFS) of L. garvieae ZB15 demonstrated notable antifungal activity, achieving over 50% inhibition against four fungal strains at 60 mg/mL. The antifungal compounds in the CFS retained high activity after thermal treatment at 100°C for 1 hour, highlighting their thermal stability. Additionally, enzymatic treatments with trypsin, pepsin, and proteinase K, along with neutralization of organic acids, significantly reduced the antifungal activity, indicating the involvement of proteinaceous compounds and organic acids. Catalase treatment partially affected antifungal activity, suggesting hydrogen peroxide as a contributing factor. These findings underscore the potential of L. garvieae ZB15 and its CFS as natural preservatives for food applications.
Keywords: Lactococcus garvieae, Genome, probiotic, antifungal effect, Lactic
Received: 13 Apr 2025; Accepted: 04 Jun 2025.
Copyright: © 2025 Li, He, Li, Jian, Zhu, Wang, Zeng, Zhang, Lu and Wang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Hongzhao Lu, Shaanxi University of Technology, Hanzhong, China
Ling Wang, Shaanxi University of Technology, Hanzhong, China
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