Lactiplantibacillus plantarum subsp. plantarum 46159

Lactiplantibacillus plantarum subsp. plantarum 46159 is a Gram-positive, rod-shaped bacterium that exhibits a chain cell arrangement. This organism is classified as a facultative anaerobe, allowing it to thrive in both aerobic and anaerobic environments. It is mesophilic, with an optimal growth temperature of 37°C, and it does not possess flagella, indicating that it is non-motile. This subspecies is primarily found in various fermented foods, including Chinese traditional fermented vegetables, fermented batters, Japanese pickles, Minas cheese, olives, and sourdough. It also resides in the gut of several hosts, including Homo sapiens, Bos (cattle), Oryctolagus cuniculus (rabbits), Glyptocephalus stelleri (a type of flatfish), and Olea (olive trees). The presence of L. plantarum subsp. plantarum in such diverse habitats highlights its versatility and adaptability in different ecosystems. L. plantarum subsp. plantarum 46159 has been identified with five replicons, which may contribute to its genetic diversity and ability to adapt to various environmental conditions. Its free-living biotic relationship suggests that it plays a role in microbial communities associated with fermented foods and hosts. The ecological significance of L. plantarum subsp. plantarum lies in its role in fermentation processes, which can enhance food preservation and flavor. Additionally, its presence in the gut microbiome of various hosts indicates potential health benefits, such as promoting digestive health and contributing to the overall balance of gut microbiota.