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The strain exhibited a potent in vitro histamine degradation rate of 78.63% and demonstrated multiple probiotic properties, including acid and bile salt tolerance, simulated gastrointestinal fluid resistance, antimicrobial activity against foodborne pathogens, and in vitro cholesterol-lowering ability. Whole-genome sequencing revealed a 3.34 Mb circular genome encoding 3200 genes. Genomic analysis elucidated a multidimensional \u201cPrevention\u2013Promotion\u2013Utilization\u201d (PPU) strategy for histamine regulation: prevention via the absence of histidine decarboxylase (hdc) genes; promotion of degradation via multicopper oxidase (e.g., cueO) and amine oxidase systems; and utilization through downstream aldehyde metabolism and redox homeostasis genes. Safety assessments confirmed the strain\u2019s non-hemolytic nature, absence of harmful metabolite production, and no detectable risk of acquired antibiotic resistance gene transfer. The integration of phenotypic and genomic evidence positions LPWYP as a promising probiotic candidate for mitigating biogenic amines in fermented foods.<\/jats:p>","DOI":"10.3390\/foods15101763","type":"journal-article","created":{"date-parts":[[2026,5,18]],"date-time":"2026-05-18T10:25:16Z","timestamp":1779099916000},"page":"1763","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Screening and Characterization of Lactiplantibacillus plantarum WYP with Histamine-Degrading Activity: A Probiotic Candidate Assessed Based on Phenotyping Experiments and Whole-Genome Sequencing"],"prefix":"10.3390","volume":"15","author":[{"given":"Yaping","family":"Wang","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Research Center of Food Safety Risk Assessment and Control, Northwest University, Xi\u2019an 710069, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haiqian","family":"Xu","sequence":"additional","affiliation":[{"name":"Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, Foshan 528225, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4136-6044","authenticated-orcid":false,"given":"Yanyan","family":"Huang","sequence":"additional","affiliation":[{"name":"Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, Foshan 528225, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Langhong","family":"Wang","sequence":"additional","affiliation":[{"name":"Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, Foshan 528225, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5736-9261","authenticated-orcid":false,"given":"Mansheng","family":"Wang","sequence":"additional","affiliation":[{"name":"Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5836-8906","authenticated-orcid":false,"given":"Qinglin","family":"Sheng","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Research Center of Food Safety Risk Assessment and Control, Northwest University, Xi\u2019an 710069, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,5,16]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"134911","DOI":"10.1016\/j.foodchem.2022.134911","article-title":"Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods","volume":"405","author":"Gao","year":"2023","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1038\/s41538-022-00152-4","article-title":"The importance and mitigation of mycotoxins and plant toxins in Southeast Asian fermented foods","volume":"6","author":"Owolabi","year":"2022","journal-title":"npj Sci. 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