Technological potential of Lactiplantibacillus plantarum strains focusing on metabolomic analysis and their potential use as bioprotective cultures

Abstract

In the context of food production, where multiple microbial and fungal communities interact within complex matrices, filamentous fungi represent both technological assets and major spoilage risks. Regarding spoilage, these fungi can disperse spores, colonize industrial environments, and produce mycotoxins, posing significant challenges for dairy products and fermented foods. Among strategies to mitigate fungal contamination, lactic acid bacteria (LAB) have gained attention as natural bioprotective cultures while contributing to product sensory enhancement. In this study, Lactiplantibacillus plantarum strains isolated from dairy matrices were selected for antifungal activity, technological and safety features. Metabolomic profiling revealed key antifungal compounds, including organic acids, peptides, and aromatic metabolites. Additionally, volatile compounds analysis identified metabolites associated with improved flavor and aroma, highlighting the dual role of these strains as both bioprotective and adjunct cultures. In vitro and in situ assays in a simulated cheese matrix demonstrated effective inhibition of Aspergillus niger and Penicillium chrysogenum without compromising sensory quality. Genomic analyses confirmed safety, functional potential, and genetic determinants underlying antifungal activity and metabolite production. These findings support the application of L. plantarum strains as multifunctional cultures that enhance food safety, sensory attributes, and align with clean-label trends in dairy and fermented products. Keywords: bioprotective cultures; Lactiplantibacillus plantarum; antifungal activity; metabolome; genomic analysis; clean label.