The Novel Strain Lactiplantibacillus plantarum KM2: A Promising Starter for Fermented Foods and a Potential Probiotic for Functional Foods.

This study evaluated the potential of Lactiplantibacillus plantarum KM2, isolated from low-temperature-aged meat, as a fermentation starter culture and probiotic candidate. Safety assessment demonstrated that strain KM2 did not exhibit hemolytic activity or biofilm formation, indicating its suitability for industrial application. Under saline conditions, KM2 showed significantly higher growth than the type strain L. plantarum KCTC 3108ᵀ in media supplemented with 3% and 6% (w/v) NaCl. In addition, protease activity was higher in both strains KM2 and KCTC 3108ᵀ under 3% NaCl than under salt-free conditions. In terms of probiotic-related traits, KM2 exhibited greater bile salt tolerance and intestinal adhesion ability compared with KCTC 3108ᵀ. Furthermore, KM2 demonstrated antifungal activity against Penicillium citrinum, P. camemberti, and Cladosporium spp., suggesting its potential to inhibit food spoilage and pathogenic fungi. To elucidate the genetic basis underlying these phenotypic characteristics, comparative genome analysis was performed using the genome of KCTC 3108ᵀ. Genes associated with safety, enzymatic activity, stress tolerance, health-promoting properties, and antimicrobial activity were identified in strain KM2. Genes associated with two osmoprotectant uptake (Opu) systems, OpuB and OpuC, and one ChoSQ system, all of which are involved in salt tolerance, were identified in the genomes of both KM2 and KCTC 3108ᵀ. In addition, genes related to the OpuA system were identified on plasmid pKM2-3 in strain KM2. Overall, the whole-genome sequence of strain KM2 provides valuable insights into the genetic determinants of its fermentation performance and probiotic functionality and supports its potential application as a functional starter culture and probiotic in the food industry.