Exploration of the genomic potential of the probiotic bacterium Lactiplantibacillus plantarum JBC5 (LPJBC5)

Lactiplantibacillus plantarum is recognized as a vital probiotic in the food industry for the production of functional foods and is commonly found in fermented foods, including those made from fermented milk. Lp. plantarum strains were isolated from fermented food products, exhibiting various beneficial effects. In our previous studies, a potential probiotic bacterium, Lactiplantibacillus plantarum JBC5 (LPJBC5) was isolated and characterized from curd. In this research, we provide the full genome sequence of LPJBC5, which is 3.23 Mb in size and contains 3016 genes. Our thorough examination of the LPJBC5 genome identified notable carbohydrate-active enzymes, genes involved in the synthesis of exopolysaccharides, and genes linked to adhesion, immunomodulation, stress response, and antioxidant functions.. The genome features clusters of bacteriocin genes, which are linked to specific antimicrobial properties. To further explore the metabolic framework of LPJBC5, we conducted a comparative pangenome analysis against the complete Lp. plantarum genome available in public databases. We found genes associated with probiotics within both the core and soft-core genomes, in addition to unique genes specific to certain strains. Identifying genes associated with probiotic traits highlights LPJBC5 as a promising probiotic candidate for diverse applications in the food industry.