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<p><i>Lactiplantibacillus plantarum</i> is widely recognized for its probiotic and technological applications in fermented foods. This study comprehensively evaluated traditionally fermented bamboo shoot products from Tripura, India, as a source of functional lactic acid bacteria through safety assessment, in vitro probiotic characterization, antimicrobial activity, and whole-genome sequencing. A total of 160 bacterial isolates were obtained, among which eight exhibited high β-glucosidase activity. Among these, strain MP49 demonstrated the highest functional potential and was selected for detailed characterization. The strain showed tolerance to acidic conditions (pH 3) and bile salts (1%), along with auto-aggregation (77.55 ± 2.28%), co-aggregation (&gt; 95%), and cell surface hydrophobicity (&gt; 96%), indicating strong probiotic attributes. MP49 exhibited broad antimicrobial activity against <i>Escherichia coli</i>, <i>Bacillus cereus</i>, and <i>Staphylococcus aureus</i>, with inhibition zones up to 25&#xa0;mm. Whole-genome analysis revealed probiotic-related genes for stress tolerance, adhesion, bacteriocin production, and diverse carbohydrate metabolism pathways supporting functional potential. Importantly, no virulence determinants or known transferable antimicrobial resistance genes were identified in the genome. Although mobile genetic element–related genes and insertion sequence families were detected, these findings are common in lactic acid bacteria and do not necessarily indicate safety risks. Therefore, the strain is considered to exhibit a favorable predicted safety profile based on the available genomic evidence. <i>Lactiplantibacillus plantarum</i> MP49 represents a functionally promising probiotic candidate from fermented bamboo shoots with potential for future application in functional food development, subject to further validation in host-cell, animal, and clinical studies.</p>

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Isolation, Functional Screening, and Genomic Characterization of a Potential Probiotic Lactiplantibacillus Plantarum MP49 from Traditionally Fermented Bamboo Shoots of Tripura, India

  • 期刊论文

  • 发表日期：

    2026年6月25日

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  • Rohit Das,
  • Buddhiman Tamang

摘要

Lactiplantibacillus plantarum is widely recognized for its probiotic and technological applications in fermented foods. This study comprehensively evaluated traditionally fermented bamboo shoot products from Tripura, India, as a source of functional lactic acid bacteria through safety assessment, in vitro probiotic characterization, antimicrobial activity, and whole-genome sequencing. A total of 160 bacterial isolates were obtained, among which eight exhibited high β-glucosidase activity. Among these, strain MP49 demonstrated the highest functional potential and was selected for detailed characterization. The strain showed tolerance to acidic conditions (pH 3) and bile salts (1%), along with auto-aggregation (77.55 ± 2.28%), co-aggregation (> 95%), and cell surface hydrophobicity (> 96%), indicating strong probiotic attributes. MP49 exhibited broad antimicrobial activity against Escherichia coli, Bacillus cereus, and Staphylococcus aureus, with inhibition zones up to 25 mm. Whole-genome analysis revealed probiotic-related genes for stress tolerance, adhesion, bacteriocin production, and diverse carbohydrate metabolism pathways supporting functional potential. Importantly, no virulence determinants or known transferable antimicrobial resistance genes were identified in the genome. Although mobile genetic element–related genes and insertion sequence families were detected, these findings are common in lactic acid bacteria and do not necessarily indicate safety risks. Therefore, the strain is considered to exhibit a favorable predicted safety profile based on the available genomic evidence. Lactiplantibacillus plantarum MP49 represents a functionally promising probiotic candidate from fermented bamboo shoots with potential for future application in functional food development, subject to further validation in host-cell, animal, and clinical studies.