Comparison of probiotic potential, antimicrobial, antioxidant and technological characteristics of various Lactiplantibacillus plantarum strains isolated from fermented foods

This study aimed to investigate the subspecies diversity of 10 Lactiplantibacillus plantarum strains isolated from various fermented foods by RAPD-PCR analysis. Moreover, their technological features such as growth in different temperatures, NaCl concentration, and proteolytic properties were evaluated. The probiotic, antimicrobial, and antioxidant properties of L. plantarum strains and their postbioptic characteristics compared with Lactobacillus rhamnosus GG as a commercial reference strain. Principal Component Analysis (PCA) was used to group strains according to their responses to the following variables: microbial strains. RAPD-PCR results confirmed subspecies diversity of L. plantarum strains. In-vitro technological assays indicate similarity of ten strains. Their survival under exposure to low pH and bile salts were determined around 41.12–81.6% and 97.41-116.04%, respectively. The evaluation of aggregation, and hydrophobicity properties of cells of L. plantarum strains demonstrated similar cell surface characteristics. In addition to more survival under simulated gastrointestinal conditions, postbiotics derived from L. plantarum KMC45 isolated from jug cheese exhibited greater antioxidant and antibacterial activity than L. rhamnosus strain. Finally, L. plantarum KMC45 was isolated from jug cheese in PCA analysis was determined as the closest strain to the commercial probiotic strain and proposed as a new candidate for functional foods as probiotic starter culture.