Genomic and metabolomic insights into the fermentation characteristics of Levilactobacillus brevis HS01 in hawthorn juice and its probiotic potential.

BACKGROUND: Lactic acid bacteria fermentation is a promising strategy for developing functional foods. This study investigated the probiotic properties of Levilactobacillus brevis HS01 and its application in hawthorn juice fermentation.

RESULTS: Whole-genome sequencing mapped the genetic basis of the probiotic characteristics of L. brevis, identifying genes involved in acid tolerance, antioxidant defense, and adaptation to plant-based environments. Metabolomic data were integrated with genomic information to elucidate the underlying metabolic mechanisms. Fermentation with L. brevis HS01 significantly increased the antioxidant capacity of hawthorn juice. Non-targeted metabolomics demonstrated that activation of the phenylalanine-vitamin B6 metabolic axis during fermentation promoted the accumulation of ferulic acid. Genome-metabolome correlation analysis confirmed the key genes involved in phenylalanine metabolism and vitamin B6 biosynthesis. Volatile compound profiling showed that fermented hawthorn juice possessed enhanced fruity notes and reduced off-flavors. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis revealed that L. brevis HS01 achieved efficient environmental adaptation and flavor transformation through coordinated reprogramming of three key pathways: the arginine deiminase, aromatic amino acid metabolism, and pentose phosphate pathways.

CONCLUSION: These results establish L. brevis HS01 as a promising dual-functional strain for the development of fermented beverages, with its probiotic potential supported by genomic evidence of acid tolerance and antioxidant defense, and its fermentation capability enhancing both antioxidant capacity and flavor via the phenylalanine-vitamin B6 metabolic axis. © 2026 Society of Chemical Industry.