{"title":"Genomic Analysis, Safety Evaluation, and Incorporation of Probiotic Candidate Lactiplantibacillus plantarum Jb21-11 into an Ice Cream Formulation.","authors":"Mohamed Amine Gomri, Nadia Bachtarzi, Cerine Yasmine Boulahlib, Giulia Bisson, Clara Comuzzi, Marilena Marino, Amel Benmoussa, Karima Kharroub","doi":"10.1007/s12602-025-10765-2","DOIUrl":null,"url":null,"abstract":"<p><p>This study presents a comprehensive in vitro and in silico evaluation of safety of strain Lactiplantibacillus plantarum Jb21-11 and the genomic confirmation of its probiotic potential, together with its application in a functional frozen-dairy matrix. Genomic analysis identified multiple exopolysaccharide (EPS) biosynthesis gene clusters, antimicrobial-related genes, and an expanded set of stress-response elements, which distinguish Jb21-11 and suggest potential resilience in gastrointestinal and processing environments. In silico screening did not detect known virulence factors or clearly transferable antibiotic-resistance determinants, supporting the strain's in vitro safety test results. Phenotypically, Jb21-11 was able to produce EPS in the ice-cream mix (up to 2082.78 ± 37.03 µg/L; approximate molecular weight ~ 1.05 × 10<sup>5</sup> Da) composed primarily of glucose, galactose and mannose (ratio ≈ 2:1.5:1). Three formulations were compared: a control (F1), a non-fermented probiotic formulation (F2) and a fermented probiotic formulation (F3). Incorporation of Jb21-11 was associated with changes in physicochemical properties (acidity, viscosity, and melting resistance) and maintained microbial viability (> 9 log CFU/g after 90 days at -20 °C). The high-molecular-weight EPS was associated with structural stabilization and improved rheological behaviour in the low-fat matrix, acting as a natural biothickener. These results position Lp. plantarum Jb21-11 as a promising probiotic candidate with dual technological functionality; moreover, the strain and its EPS represent promising clean-label ingredients for further development. Importantly, this study did not assess in vivo or clinical health outcomes, and claims of health benefit therefore remain provisional pending targeted biological and clinical validation.</p>","PeriodicalId":20506,"journal":{"name":"Probiotics and Antimicrobial Proteins","volume":" ","pages":""},"PeriodicalIF":4.4000,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Probiotics and Antimicrobial Proteins","FirstCategoryId":"5","ListUrlMain":"https://doi.org/10.1007/s12602-025-10765-2","RegionNum":2,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
This study presents a comprehensive in vitro and in silico evaluation of safety of strain Lactiplantibacillus plantarum Jb21-11 and the genomic confirmation of its probiotic potential, together with its application in a functional frozen-dairy matrix. Genomic analysis identified multiple exopolysaccharide (EPS) biosynthesis gene clusters, antimicrobial-related genes, and an expanded set of stress-response elements, which distinguish Jb21-11 and suggest potential resilience in gastrointestinal and processing environments. In silico screening did not detect known virulence factors or clearly transferable antibiotic-resistance determinants, supporting the strain's in vitro safety test results. Phenotypically, Jb21-11 was able to produce EPS in the ice-cream mix (up to 2082.78 ± 37.03 µg/L; approximate molecular weight ~ 1.05 × 105 Da) composed primarily of glucose, galactose and mannose (ratio ≈ 2:1.5:1). Three formulations were compared: a control (F1), a non-fermented probiotic formulation (F2) and a fermented probiotic formulation (F3). Incorporation of Jb21-11 was associated with changes in physicochemical properties (acidity, viscosity, and melting resistance) and maintained microbial viability (> 9 log CFU/g after 90 days at -20 °C). The high-molecular-weight EPS was associated with structural stabilization and improved rheological behaviour in the low-fat matrix, acting as a natural biothickener. These results position Lp. plantarum Jb21-11 as a promising probiotic candidate with dual technological functionality; moreover, the strain and its EPS represent promising clean-label ingredients for further development. Importantly, this study did not assess in vivo or clinical health outcomes, and claims of health benefit therefore remain provisional pending targeted biological and clinical validation.
期刊介绍:
Probiotics and Antimicrobial Proteins publishes reviews, original articles, letters and short notes and technical/methodological communications aimed at advancing fundamental knowledge and exploration of the applications of probiotics, natural antimicrobial proteins and their derivatives in biomedical, agricultural, veterinary, food, and cosmetic products. The Journal welcomes fundamental research articles and reports on applications of these microorganisms and substances, and encourages structural studies and studies that correlate the structure and functional properties of antimicrobial proteins.