Genomic insights and functional characterization of Lactiplantibacillus pentosus CLP10 isolated from the traditional fermented Thai stinky beans

Lactiplantibacillus pentosus is a lactic acid bacteria (LAB) widely recognized for its metabolic versatility and potential health-promoting properties. This study aimed to characterize L. pentosus strain CLP10, isolated from traditional Thai fermented stinky beans, through whole-genome sequencing (WGS) and in vitro functional assays to evaluate its potential, safety, antioxidant capacity, antibacterial activity, and metabolomic profiling. The genome of CLP10 comprises 3,609,490 bp with 3361 coding sequences and shows 97.96 % ANI to the reference strain L. pentosus NBRC 106467. Genomic analysis revealed no acquired antibiotic resistance or virulence genes of concern, while phenotypic testing showed only intrinsic resistance typical of LAB, supporting the safety of L. pentosus CLP10 for potential use in food and probiotic applications. Functional annotations indicated enrichment in metabolic pathways, amino acid biosynthesis, and secondary metabolite production. In vitro studies confirmed its non-hemolytic nature and susceptibility to clinically important antibiotics, while showing moderate tolerance to acidic conditions, along with strong antibacterial and antioxidant activities. The strain demonstrated auto-aggregation and co-aggregation abilities with foodborne pathogens, suggesting potential for gut colonization and pathogen exclusion. Moreover, LC-QTOF-MS/MS identified functionally relevant metabolites, including 3-phenyllactic acid, indolelactic acid, pantothenic acid, and other small bioactive peptides, supporting the observed antibacterial activity. These findings collectively highlight the potential of L. pentosus CLP10 as a multifunctional probiotic candidate for applications in functional food and health-related products. • L. pentosus CLP10 was isolated from Thai fermented stinky beans ( Parkia speciosa ). • Whole-genome analysis confirmed its safety and probiotic-associated genes. • Exhibits strong antioxidant and antibacterial activities in vitro . • Demonstrated tolerance to acid, bile, and simulated gastrointestinal conditions. • Potential probiotic candidate for use in functional food development.