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

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).

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Journal
Microbiology and Biotechnology Letters
Published
2026-01-13
DOI
https://doi.org/10.48022/mbl.2506.06004
Primary Topic
Probiotics and Fermented Foods
Type
article
Field-Weighted Citation Impact
0.00

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article

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

Amani Sliti, Jae-Ho Shin
Microbiology and Biotechnology Letters
Probiotics and Fermented Foods
article

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

Amani Sliti, Jae-Ho Shin
article en

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).

Microbiology and Biotechnology LettersVol. 54
Kyungpook National University (KR)
Ministry of Environment, Korea Basic Science Institute, Ministry of Education, India, Korea Environmental Industry and Technology Institute
Zero hunger
Openalex Percentile: Top 89%
Probiotics and Fermented Foods
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