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
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