A novel multifunctional <i>Lactiplantibacillus plantarum</i> HMPM2111 strain: antibacterial and anti-inflammatory effects against stresses caused by pathogenic bacteria

<i>Lactiplantibacillus plantarum</i> (<i>L. plantarum</i>) offers probiotic benefits like inhibiting harmful bacteria, balancing the gut microbiota, regulating immunity, and providing anti-inflammatory and antioxidant effects. This study explored its potential in food preservation and inflammation treatment, using homemade kimchi (Anhui, China) to isolate the bacteria. Twelve <i>L. plantarum</i> strains were identified through 16S rDNA sequencing, labeled HMPM2111 to HMPM2122. <i>L. plantarum</i> HMPM2111 was chosen for its excellent growth, acid production, tolerance, and antibacterial properties. Its anti-inflammatory, antioxidant, and antibacterial effects, particularly against <i>Citrobacter rodentium</i>-induced infectious colitis and in extending juice storage, were further evaluated. The HMPM2111 strain showed a 78.4% survival rate in simulated gastric juice. It effectively inhibited <i>Enterobacter cloacae</i> and <i>Staphylococcus aureus</i>, with rates of 87.5% and 78.6%, and also inhibited <i>Micrococcus luteus</i>, <i>Pseudomonas aeruginosa</i>, <i>Salmonella typhimurium</i>, and <i>Escherichia coli</i> by over 50%, where <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> are often considered as the causes of juice spoilage. It showed strong anti-inflammatory and antioxidant properties, reducing colitis severity in a murine colitis model. These results showed that <i>L. plantarum</i> HMPM2111 has strong antibacterial and anti-inflammatory properties, along with good growth traits, making it a promising option for antibacterial preservation in fermented foods and reducing inflammatory biological functions.