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
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页码：252 / 263
页数：12
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