Genome-based evaluation of safety and probiotic properties of Lactobacillus plantarum Lrld-22

被引:0
|
作者
Liu, D. [1 ,2 ,3 ]
Zhang, Z. M. [1 ]
Qin, Y. Q. [1 ]
Zhao, H. Y. [3 ]
Liu, G. [3 ]
Ye, M. [3 ,4 ]
Liu, X. H. [2 ]
机构
[1] Anqing Vocat & Tech Coll, Anqing 246003, Peoples R China
[2] Anhui Med Univ, Sch Pharm, Hefei 230032, Anhui, Peoples R China
[3] Anhui Zhanshi Food Corp, Ningguo 242300, Peoples R China
[4] Hefei Univ Technol, Sch Food & Biol Engn, Hefei 230009, Anhui, Peoples R China
来源
INTERNATIONAL FOOD RESEARCH JOURNAL | 2025年 / 32卷 / 01期
关键词
Lactobacillus plantarum; genome; safety; probiotic properties; lactic acid bacteria; LACTIC-ACID BACTERIA; PURIFICATION;
D O I
10.47836/ifrj.32.1.19
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Lactobacillus plantarum is a widely distributed and significant probiotic species. A strain, L. plantarum Lrld-22, was isolated from traditional fermented yak dairy products in Qinghai province. The whole genome of Lrld-22 was sequenced, and the sequence result was assembled into a 3,246 Mbp sketch genome. Two plasma sequences of 81,471 and 41,833 bp were detected. The Lrld-22 genome was made up of a single circular chromosome, measuring 3,246,150 bp and containing 3,284 genes, 99 uncoded RNAs, and a number of repetitive sequences. The genome had a GC content of 44.58%, and no prophage region was detected. Functional annotation revealed a large number of the genes involved in carbohydrate and fatty acid metabolisms, suggesting that L. plantarum Lrld22 could have enhanced capabilities for carbohydrate and fat utilisation. (c) All Rights Reserved
引用
收藏
页码:252 / 263
页数:12
相关论文
共 50 条
  • [1] Probiotic Properties of Lactobacillus plantarum
    Chaudhary, Aditya
    Saharan, Baljeet Singh
    JOURNAL OF PURE AND APPLIED MICROBIOLOGY, 2019, 13 (02): : 933 - 948
  • [2] EVALUATION OF ADHESIVE PROPERTIES OF PRESUMPTIVE PROBIOTIC Lactobacillus plantarum STRAINS
    Dias, Francesca Silva
    Duarte, Whasley Ferreira
    Schwan, Rosane Freitas
    BIOSCIENCE JOURNAL, 2013, 29 (05): : 1678 - 1686
  • [3] Integrated genome-based assessment of safety and probiotic characteristics of Lactiplantibacillus plantarum PMO 08 isolated from kimchi
    Oh, Young Joo
    Kim, Seul-Ah
    Yang, Soo Hwi
    Kim, Da Hye
    Cheng, Ya-Yun
    Kang, Jung Il
    Lee, Sang Yun
    Han, Nam Soo
    PLOS ONE, 2022, 17 (10):
  • [4] Integrated genome-based probiotic relevance and safety evaluation ofLactobacillus reuteriPNW1
    Alayande, Kazeem Adekunle
    Aiyegoro, Olayinka Ayobami
    Nengwekhulu, Thizwilondi Michael
    Katata-Seru, Lebogang
    Ateba, Collins Njie
    PLOS ONE, 2020, 15 (07):
  • [5] Evaluation of the safety and probiotic properties of Lactobacillus gasseri LGZ1029 based on whole genome analysis
    Wu, Jia-Juan
    Zhou, Qin-Yu
    Liu, Dong-Mei
    Xiong, Jie
    Liang, Ming-Hua
    Tang, Jun
    Xu, Yi-Qian
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2023, 184
  • [6] Probiotic Potential and Safety Properties of Lactobacillus plantarum from Slovak Bryndza Cheese
    Belicova, Anna
    Mikulasova, Maria
    Dusinsky, Roman
    BIOMED RESEARCH INTERNATIONAL, 2013, 2013
  • [7] Properties of potential probiotic Lactobacillus plantarum strains
    Cebeci, A
    Gürakan, C
    FOOD MICROBIOLOGY, 2003, 20 (05) : 511 - 518
  • [8] Evaluation of Potential Probiotic Properties of a Strain of Lactobacillus plantarum for Shrimp Farming: From Beneficial Functions to Safety Assessment
    Wei, Cong
    Luo, Kai
    Wang, Mingyang
    Li, Yongmei
    Pan, Miaojun
    Xie, Yumeng
    Qin, Guangcai
    Liu, Yijun
    Li, Li
    Liu, Qingbing
    Tian, Xiangli
    FRONTIERS IN MICROBIOLOGY, 2022, 13
  • [9] Reducing antigenicity of β-lactoglobulin, probiotic properties and safety evaluation of Lactobacillus plantarum AHQ-14 and Lactobacillus bulgaricus BD0390
    Meng, Lingying
    Zhu, Xuemei
    Tuo, Yanfeng
    Zhang, Heping
    Li, Yue
    Xu, Chao
    Mu, Guangqing
    Jiang, Shujuan
    FOOD BIOSCIENCE, 2021, 42
  • [10] Evaluation of probiotic properties of Lactobacillus plantarum strains isolated from Chinese sauerkraut
    Yu, Zhihui
    Zhang, Xue
    Li, Shengyu
    Li, Changying
    Li, Da
    Yang, Zhennai
    WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 2013, 29 (03): : 489 - 498