AUTHOR=Sun Yuwei , Zhang Shiyao , Li Hong , Zhu Jiang , Liu Zhijia , Hu Xiaosong , Yi Junjie 

TITLE=Assessments of Probiotic Potentials of Lactiplantibacillus plantarum Strains Isolated From Chinese Traditional Fermented Food: Phenotypic and Genomic Analysis

JOURNAL=Frontiers in Microbiology

VOLUME=Volume 13 - 2022

YEAR=2022

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2022.895132

DOI=10.3389/fmicb.2022.895132

ISSN=1664-302X

ABSTRACT=The lack of rapid and effective approaches to determine the health benefits of strains is one of the main challenges affecting the selection of probiotics from large numbers of candidates. In the present research, the probiotic potential of 44 Lactiplantibacillus plantarum strains isolated from different Chinese traditional fermented food was evaluated, including acid and bile salt resistance, adhesion ability, survival in simulated human gastrointestinal transit, antioxidant activity, bile salt hydrolase activity, and antibacterial activity. All tested L. plantarum strains showed high antioxidant capacity, bile salt hydrolase activity, and antibacterial activity. Among the strains, B652, C232, D444, and E932 were identified as the best comprehensive performed strains, which were selected for the whole genome sequencing, in order to provide clear information and identify key genes responsible for functional characteristics in vitro. It demonstrated that the antioxidant activity, adhesion activity, and ability to survive in the simulated gastric environment were found to be closely correlated with antioxidant enzyme encoding genes, cell-surface proteins encoding genes, and stress respond genes, respectively. The numbers of functional genes present in strains might decide their performances in probiotic profiles evaluation. The outcome of the work could support the development of a novel approach for screening and identification of probiotics.