Evaluation of Probiotic and Antimicrobial Properties of Patulin-Degrading Latilactobacillus sakei KMP17 and Its Fermentation

Lactic acid bacteria (LAB), as significant probiotics, hold immense application potential across diverse fields. This study systematically evaluated the probiotic properties and patulin degradation capabilities of four LAB strains with potent antimicrobial effects, previously isolated from Kimchi: <i>Weissella cibaria</i> (KM4 and KM14), <i>Latilactobacillus sakei</i> KMP17, and <i>Leuconostoc mesenteroides</i> KM35. All exhibited favorable environmental tolerance, adhesion capacity, and safety, along with the potential to degrade patulin. Out of these, <i>L. sakei</i> KMP17 demonstrated outstanding probiotic characteristics, high safety, and PAT degradation potential. Further investigation revealed that viable cell metabolism is the primary mechanism for PAT degradation by <i>L. sakei</i> KMP17, and PAT induction was hypothesized to stimulate the production of specific degradation enzymes. Concurrent whole-genome sequencing confirmed the high safety and significant probiotic potential of <i>L. sakei</i> KMP17. This research provides high-quality candidate strains and a theoretical foundation for the application of LAB in the field of food mycotoxin biodegradation.