<i>Lactiplantibacillus plantarum</i> Z45 from Sour Soup Improves Flavor and Safety of Fermented Corn: Insights from Genomic and Metabolomic Approaches.

ABSTRACT: Sour soup, a traditional fermented specialty from Northeast China, is renowned for its distinctive aroma and various health benefits. Here, we report the probiotic properties of Lactiplantibacillus plantarum Z45-a strain isolated from sour soup broth-along with its fermentative potential in sour soup production. This strain is suitable for food fermentation due to its absence of biogenic amine production and non-hemolytic activity. It exhibited strong tolerance to simulated gastrointestinal conditions and demonstrated high adherence capability to Caco-2 cells. Additionally, the strain displayed antioxidant and antimicrobial activities. Whole-genome sequencing revealed that Z45 carries no virulence or antibiotic resistance genes. It also harbors multiple carbohydrate-active enzymes a

SUBMITTER: Zhao M 

PROVIDER: S-EPMC12609953 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature