Phenotypic and Genomic Insights into Schleiferilactobacillus harbinensis WU01, a Candidate Probiotic with Broad-Spectrum Antimicrobial Activity Against ESKAPE (Enterococcus faecium, Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumanni
The increasing prevalence of multidrug-resistant (MDR) pathogens, particularly ESKAPE bacteria, necessitates alternative antimicrobial strategies. Probiotics, particularly lactic acid bacteria, protect against pathogenic infections. This study aimed to characterize <i>Schleiferilactobacillus harbinensis</i> WU01, isolated from fermented palm sap, and evaluate its probiotic potential and antimicrobial activity. Its probiotic characteristics were assessed based on low-pH and bile tolerance, auto-aggregation, hydrophobicity, and adhesion to Caco-2 cells. Antimicrobial activity against ESKAPE pathogens was evaluated using the agar well diffusion assay. Whole-genome sequencing (WGS) and in silico analysis were performed to identify bacteriocin-related genes, virulence factors, and antibiotic-resistance genes. WU01 exhibited a strong tolerance to gastrointestinal conditions, with high survival rates under acidic and bile-salt environments. <i>S. harbinensis</i> WU01 demonstrated significant auto-aggregation, high hydrophobicity, and strong adhesion to Caco-2 cells. Antimicrobial assays revealed inhibitory activity against MDR ESKAPE pathogens, which correlated with the presence of bacteriocin-related genes, including those homologous to Carnocin_CP52. Molecular dynamics (MDs) simulations confirmed the interaction of Carnocin_CP52 with bacterial membranes, suggesting a mechanism for pathogen disruption. WGS confirmed the absence of virulence and antimicrobial-resistance genes, confirming its safety for probiotic applications. These findings suggest that <i>S. harbinensis</i> WU01 possesses probiotic properties and antimicrobial activity against ESKAPE pathogens. The combined results highlight its potential application in functional foods and therapeutic interventions.
Authors
- Komwit Surachat (ORCID: https://orcid.org/0000-0001-7793-7561)
- Nawanwat Chainuwong Pattaranggoon (ORCID: https://orcid.org/0000-0001-8706-8881)
- Phoomjai Sornsenee (ORCID: https://orcid.org/0000-0001-6992-033X)
- Chonticha Romyasamit (ORCID: https://orcid.org/0000-0003-1403-1628)
- Tae‐gyu Nam (ORCID: https://orcid.org/0000-0002-5292-9335)
- Pinkanok Suksabay
- Uttapol Permpoon
Institutions
- Prince of Songkla University (TH)
- Hanyang University (KR)
- Rangsit University (TH)
- Anyang University (KR)
- Walailak University (TH)
Publication Details
- Journal
- Foods
- Published
- 2025-03-27
- DOI
- https://doi.org/10.3390/foods14071161
- Citations
- 4
- Primary Topic
- Probiotics and Fermented Foods
- Type
- article
- Field-Weighted Citation Impact
- 4.65