Bacterial community in homemade kimchi and probiotic characterization of <i>Lactiplantibacillus plantarum</i> HQ04.

ABSTRACT: Homemade fermented kimchi is rich in microbial communities and is regarded as an important source of probiotics. In this study, the bacterial community diversity of 40 kimchi samples from Yibin City, China, was analyzed using high-throughput sequencing of 16S rRNA gene. Then, Lactiplantibacillus plantarum (L. plantarum) strains were isolated from the kimchi samples and characterized for their probiotic properties. The strain with the most favorable probiotic traits was further analyzed to identify its genetic characteristics through whole genome sequencing. The results showed that Firmicutes (57.9%) and Proteobacteria (36.3%) were the dominant phyla, whereas Levilactobacillus (19.2%) and Lactiplantibacillus (12.2%) were the most abundant genera. Alpha- and beta-

SUBMITTER: Zhao W 

PROVIDER: S-EPMC12698544 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature