Fuente: PubMed "bee pollen" Antonie Van Leeuwenhoek. 2025 Nov 9;118(12):189. doi: 10.1007/s10482-025-02191-9.ABSTRACTStingless bee bread is a fermented bee pollen product containing beneficial lactic acid bacteria (LAB) with potential probiotic properties. This study aimed to characterise the probiotic potential and perform whole genome analysis of LAB isolated from the bee bread of two Indonesian stingless bee species, Tetragonula laeviceps and Heterotrigona itama. Four LAB isolates (BBAT2, BBST20, BBAH2, and BBAH7) were chosen for their ability to combat harmful bacteria, followed by molecular characterisation based on 16S rRNA gene sequence analysis, and identified as Lacticaseibacillus rhamnosus (BBAT2, BBAH2, and BBAH7) and Fructobacillus fructosus (BBST20). Probiotic properties of these isolates were further characterised by digestive tract simulations. Two selected LAB isolates with the highest viability under acidic conditions (80.96-102.10%), gastric juice (80.56-97.92) and bile salt (69.78-102.0%) were L. rhamnosus BBAH2 and BBAH7 followed whole genome sequence (WGS) analysis using PromethION Oxford Nano Technology (ONT). WGS revealed that Lacticaseibacillus rhamnosus BBAH2 (2,987,481 bp) and BBAH7 (2,987,282 bp) belong to the strain Lacticaseibacillus rhamnosus strain JCM 1136 (2,934,834 bp) with an average nucleotide identity (ANI) and ANI based on BLAST + (ANIb) values of 99.88-99 and 99.97% (> 95%), respectively. Genome mining analysis using antiSMASH version 8 beta 1 revealed two regions of biosynthesis gene clusters (T3PKS and RiPP-like), and BAGEL4 revealed one bacteriocin region (carnocin class). The results demonstrated that LAB isolates from stingless bee bread possess desirable probiotic properties and potential genomic characteristics. These strains provide a foundation for the further exploration of their applications in functional foods and nutraceuticals.PMID:41206820 | DOI:10.1007/s10482-025-02191-9