{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T20:42:55Z","timestamp":1790714575447,"version":"4.1.0"},"reference-count":75,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2022,12,29]],"date-time":"2022-12-29T00:00:00Z","timestamp":1672272000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004837","name":"Spanish Ministry of Science and Innovation","doi-asserted-by":"publisher","award":["PID2019-110549RB-I00\/AEI\/10.13039\/501100011033"],"award-info":[{"award-number":["PID2019-110549RB-I00\/AEI\/10.13039\/501100011033"]}],"id":[{"id":"10.13039\/501100004837","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004837","name":"Spanish Ministry of Science and Innovation","doi-asserted-by":"publisher","award":["AYUD\/2021\/57336"],"award-info":[{"award-number":["AYUD\/2021\/57336"]}],"id":[{"id":"10.13039\/501100004837","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Principality of Asturias","award":["PID2019-110549RB-I00\/AEI\/10.13039\/501100011033"],"award-info":[{"award-number":["PID2019-110549RB-I00\/AEI\/10.13039\/501100011033"]}]},{"name":"Principality of Asturias","award":["AYUD\/2021\/57336"],"award-info":[{"award-number":["AYUD\/2021\/57336"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["IJMS"],"abstract":"<jats:p>This work describes the phenotypic typing and complete genome analysis of LL441, a dairy Lactiplantibacillus plantarum strain. LL441 utilized a large range of carbohydrates and showed strong activity of some carbohydrate-degrading enzymes. The strain grew slowly in milk and produced acids and ketones along with other volatile compounds. The genome of LL441 included eight circular molecules, the bacterial chromosome, and seven plasmids (pLL441-1 through pLL441-7), ranging in size from 8.7 to 53.3 kbp. Genome analysis revealed vast arrays of genes involved in carbohydrate utilization and flavor formation in milk, as well as genes providing acid and bile resistance. No genes coding for virulence traits or pathogenicity factors were detected. Chromosome and plasmids were packed with insertion sequence (IS) elements. Plasmids were also abundant in genes encoding heavy metal resistance traits and plasmid maintenance functions. Technologically relevant phenotypes linked to plasmids, such as the production of plantaricin C (pLL441-1), lactose utilization (pLL441-2), and bacteriophage resistance (pLL441-4), were also identified. The absence of acquired antibiotic resistance and of phenotypes and genes of concern suggests L.\u00a0plantarum LL441 be safe. The strain might therefore have a use as a starter or starter component in dairy and other food fermentations or as a probiotic.<\/jats:p>","DOI":"10.3390\/ijms24010605","type":"journal-article","created":{"date-parts":[[2022,12,30]],"date-time":"2022-12-30T03:26:11Z","timestamp":1672370771000},"page":"605","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Phenotypic and Safety Assessment of the Cheese Strain Lactiplantibacillus plantarum LL441, and Sequence Analysis of its Complete Genome and Plasmidome"],"prefix":"10.3390","volume":"24","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7332-5696","authenticated-orcid":false,"given":"Ana Bel\u00e9n","family":"Fl\u00f3rez","sequence":"first","affiliation":[{"name":"Departamento de Microbiolog\u00eda y Bioqu\u00edmica, Instituto de Productos L\u00e1cteos de Asturias (IPLA), Consejo Superior de Investigaciones Cient\u00edficas (CSIC), Paseo R\u00edo Linares s\/n, 33300-Villaviciosa, Asturias, Spain"},{"name":"Instituto de Investigaci\u00f3n Sanitaria del Principado de Asturias (ISPA), Avenida de Roma s\/n, 33011-Oviedo, Asturias, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Luc\u00eda","family":"V\u00e1zquez","sequence":"additional","affiliation":[{"name":"Departamento de Microbiolog\u00eda y Bioqu\u00edmica, Instituto de Productos L\u00e1cteos de Asturias (IPLA), Consejo Superior de Investigaciones Cient\u00edficas (CSIC), Paseo R\u00edo Linares s\/n, 33300-Villaviciosa, Asturias, Spain"},{"name":"Instituto de Investigaci\u00f3n Sanitaria del Principado de Asturias (ISPA), Avenida de Roma s\/n, 33011-Oviedo, Asturias, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Javier","family":"Rodr\u00edguez","sequence":"additional","affiliation":[{"name":"Departamento de Microbiolog\u00eda y Bioqu\u00edmica, Instituto de Productos L\u00e1cteos de Asturias (IPLA), Consejo Superior de Investigaciones Cient\u00edficas (CSIC), Paseo R\u00edo Linares s\/n, 33300-Villaviciosa, Asturias, Spain"},{"name":"Instituto de Investigaci\u00f3n Sanitaria del Principado de Asturias (ISPA), Avenida de Roma s\/n, 33011-Oviedo, Asturias, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5634-6543","authenticated-orcid":false,"given":"Baltasar","family":"Mayo","sequence":"additional","affiliation":[{"name":"Departamento de Microbiolog\u00eda y Bioqu\u00edmica, Instituto de Productos L\u00e1cteos de Asturias (IPLA), Consejo Superior de Investigaciones Cient\u00edficas (CSIC), Paseo R\u00edo Linares s\/n, 33300-Villaviciosa, Asturias, Spain"},{"name":"Instituto de Investigaci\u00f3n Sanitaria del Principado de Asturias (ISPA), Avenida de Roma s\/n, 33011-Oviedo, Asturias, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2022,12,29]]},"reference":[{"key":"ref_1","first-page":"206","article-title":"Lactic Acid Bacteria: Lactobacillus spp.: Lactobacillus plantarum","volume":"Volume 4","author":"McSweeney","year":"2022","journal-title":"Encyclopedia of Dairy Sciences"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1016\/j.fm.2018.02.005","article-title":"Greek functional Feta cheese: Enhancing quality and safety using a Lactobacillus plantarum strain with probiotic potential","volume":"74","author":"Papadopoulou","year":"2018","journal-title":"Food Microbiol."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"2961","DOI":"10.1002\/jsfa.8135","article-title":"A possible approach to assess acidification of meat starter cultures: A case study from some wild strains of Lactobacillus plantarum","volume":"97","author":"Speranza","year":"2017","journal-title":"J. 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