Diversity of Lactiplantibacillus plantarum in Wild Fermented Food Niches DOI Creative Commons

Ilenia Iarusso,

Jennifer Mahony, Gianfranco Pannella

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(10), P. 1765 - 1765

Published: May 16, 2025

This study aimed to explore the genetic and functional diversity of Lactiplantibacillus plantarum (Lpb. plantarum) strains from wild fermented foods identify traits that are useful for food innovation. The growing demand clean-label, plant-based, functionally enriched exposes limitations current industrial fermentation practices, which rely on standardized lactic acid bacteria (LAB) with limited metabolic plasticity. constraint hinders development new formulations replacement conventional additives. To address this gap, 343 LAB were analyzed, including 69 Lpb strains, isolated five minimally processed, spontaneously matrices: millet, kombucha, sourdough (plant-based), mountain milk, natural whey starter (animal-based). Whole-genome sequencing was performed assess phylogenetic relationships annotate genes encoding carbohydrate-active enzymes (CAZymes) antimicrobial compounds. results revealed a marked strain-level diversity. Glycoside hydrolase (GH) families GH13 GH1 widely distributed, while GH25 GH32 showed variable presence across clusters. Strains grouped into clusters plant-based isolates exhibited distinct CAZyme profiles adapted complex carbohydrates. Clusters animal-based broader gene repertoire related bacteriocin biosynthesis. These findings highlight untapped potential environments as reservoirs Lpb. unique genomic traits. Harnessing can expand capabilities cultures, promoting more sustainable, adaptive, innovative systems. underscores strategic value underexploited microbial niches in meeting evolving demands modern production.

Language: Английский

Diversity of Lactiplantibacillus plantarum in Wild Fermented Food Niches DOI Creative Commons

Ilenia Iarusso,

Jennifer Mahony, Gianfranco Pannella

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(10), P. 1765 - 1765

Published: May 16, 2025

This study aimed to explore the genetic and functional diversity of Lactiplantibacillus plantarum (Lpb. plantarum) strains from wild fermented foods identify traits that are useful for food innovation. The growing demand clean-label, plant-based, functionally enriched exposes limitations current industrial fermentation practices, which rely on standardized lactic acid bacteria (LAB) with limited metabolic plasticity. constraint hinders development new formulations replacement conventional additives. To address this gap, 343 LAB were analyzed, including 69 Lpb strains, isolated five minimally processed, spontaneously matrices: millet, kombucha, sourdough (plant-based), mountain milk, natural whey starter (animal-based). Whole-genome sequencing was performed assess phylogenetic relationships annotate genes encoding carbohydrate-active enzymes (CAZymes) antimicrobial compounds. results revealed a marked strain-level diversity. Glycoside hydrolase (GH) families GH13 GH1 widely distributed, while GH25 GH32 showed variable presence across clusters. Strains grouped into clusters plant-based isolates exhibited distinct CAZyme profiles adapted complex carbohydrates. Clusters animal-based broader gene repertoire related bacteriocin biosynthesis. These findings highlight untapped potential environments as reservoirs Lpb. unique genomic traits. Harnessing can expand capabilities cultures, promoting more sustainable, adaptive, innovative systems. underscores strategic value underexploited microbial niches in meeting evolving demands modern production.

Language: Английский

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