Functional Annotation of Lactiplantibacillus plantarum 13-3 as a Potential Starter Probiotic Involved in the Food Safety of Fermented Products

Abstract

The important role of Lactiplantibacillus plantarum strains in improving the human mucosal and systemic immunity, preventing non-steroidal anti-provocative drug-induced reduction in T-regulatory cells, and as probiotic starter cultures in food processing has motivated in-depth molecular and genomic research of these strains. The current study, building on this research concept, reveals the importance of Lactiplantibacillus plantarum 13-3 as a potential probiotic and bacteriocin-producing strain that helps in improving the condition of the human digestive system and thus enhances the immunity of the living beings via various extracellular proteins and exopolysaccharides. We have assessed the stability and quality of the L. plantarum 13-3 genome through de novo assembly and annotation through FAST-QC and RAST, respectively. The probiotic-producing components, secondary metabolites, phage prediction sites, pathogenicity and carbohydrate-producing enzymes in the genome of L. plantarum 13-3 have also been analyzed computationally. This study reveals that L. plantarum 13-3 is nonpathogenic with 218 subsystems and 32,918 qualities and five classes of sugars with several important functions. Two phage hit sites have been identified in the strain. Cyclic lactone autoinducer, terpenes, T3PKS, and RiPP-like gene clusters have also been identified in the strain evidencing its role in food processing. Combined, the non-pathogenicity and the food-processing ability of this strain have rendered this strain industrially important. The subsystem and qualities characterization provides a starting point to investigate the strain’s healthcare-related applications as well.

Genome Investigation and Functional Annotation of Lactiplantibacillus plantarum YW11 Revealing Streptin and Ruminococcin-A as Potent Nutritive Bacteriocins against Gut Symbiotic Pathogens

“…Lactiplantibacillus plantarum is one of the most extensively studied bacterial species belonging to the class Lactobacillus with demonstrated probiotic and well-being advancing impacts and has been “by and large perceived as protected” (GRAS) status. Numerous studies have shown that they are capable of enhancing important medical benefits, such as suppressing the growth of microorganisms by demonstrating immunomodulatory effects, directing stomach greenery, altering the gastrointestinal microbiota, improving resistance, advancing processing, safeguarding gastric mucosa, and treating gastrointestinal contaminations, incendiary entrails infections, and unfavorably susceptible diseases [ 27 ]…”

Draft Genome Sequence of Lactiplantibacillus plantarum Strain ISO1, a Potential Probiotic Bacterium Isolated from the Milk of South African Saanen Goats

“… Lactiplantibacillus plantarum previously known as Lactobacillus plantarum is a Gram-positive rod shaped, nonmotile, nonspore, catalase-negative and facultative anaerobe species often reliable as bacteriocin producer and a promising probiotic species with wide application in the food and health industry ( 1 , 2 ). It was found that L. plantarum can survive the bile and acidic environment of the colon epithelium ( 3 ). In addition, many strains of this bacterial species produce antimicrobials that prevent the growth of pathogenic microorganisms.…”

Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria

“…For centuries, fermented food has been the main component of the human diet ( Aziz et al, 2022 ). Lactic acid bacteria (LAB) is a crucial and predominantly used bacteria in the food sector, and has been generally regarded as safe (GRAS; Sarwar et al, 2018 ; Aziz et al, 2022 , 2023 ).…”

“…For centuries, fermented food has been the main component of the human diet (Aziz et al, 2022). Lactic acid bacteria (LAB) is a crucial and predominantly used bacteria in the food sector, and has been generally regarded as safe (GRAS; Sarwar et al, 2018;Aziz et al, 2022Aziz et al, , 2023. LAB strains have been widely studied for a long time for their widespread beneficial properties, which are useful for living organisms (Jian et al, 2017(Jian et al, , 2020Zhang et al, 2020Zhang et al, , 2022Aziz et al, 2020aAziz et al, ,b,c, 2021.…”