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2026 (published: 15.06.2026)
Number 2(68)
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Technological and probiotic potential of the Leuconostoc mesenteroides SM1 strain. Evaluation by whole-genome sequencing
Turin Michael Yu., Kitaevskaya S. V., Doronina N.L.
Keywords: food biotechnology; probiotics; Leuconostoc mesenteroides; strain SM1; whole-genome sequencing; antioxidant activity; technological potential; genetic safety; functional foods
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Technological and probiotic potential of the Leuconostoc mesenteroides SM1 strain. Evaluation by whole-genome sequencing
In the context of the growing demand for functional foods, the development of probiotic cold desserts is associated with the challenge of reduced bacterial viability under cryostress and oxidative stress. The aim of this study was a comprehensive evaluation of the technological and probiotic potential of the Leuconostoc mesenteroides SM1 strain based on whole-genome sequencing and in vitro analyses. Whole-genome sequencing of the object was performed on the Oxford Nanopore platform using a FLO-MIN114 flow cell. De novo assembly and polishing were carried out using the Flye and Medaka algorithms. The genetic safety profile was verified using the PathogenFinder and ResFinder and Card database services. Antioxidant properties were evaluated by two colorimetric methods: the DPPH assay and the ferric reducing power assay. As a result, a complete genome was successfully assembled, consisting of a circular chromosome (1.9 Mb) and two plasmids (37.3 and 9.5 kb). Genome annotation revealed the determinants of technological suitability: cold shock protein genes (csp), a developed antioxidant system (trxB, tpx, trxA), and exopolysaccharide biosynthesis clusters (epsC, cps2T). The safety of the strain was proven: the predicted pathogenicity index was 0.0775, and antimicrobial resistance determinants were absent. In vitro experiments confirmed high functional activity: the antiradical activity of the culture fluid was 71.6%, and the reducing power reached an absorbance value of 1.165. The obtained data prove that the L. mesenteroides SM1 strain is a promising natural consistency stabilizer and a functional component for the production of bioproducts.
Keywords: food biotechnology; probiotics; Leuconostoc mesenteroides; strain SM1; whole-genome sequencing; antioxidant activity; technological potential; genetic safety; functional foods
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License