泡椒源植物乳植杆菌TNBB001益生性、安全性与全基因组分析

唐健波; 蒋莹; 吕都; 黄珊; 宋莹龙; 庞永丰; 聂辉

DOI:10.12161/j.issn.1005-6521.2026.04.022

食品研究与开发:2026,47(4):172-178

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泡椒源植物乳植杆菌TNBB001益生性、安全性与全基因组分析

唐健波1，2，蒋莹1，吕都2，黄珊2，宋莹龙3，庞永丰1，聂辉1*

(1.贺州学院广西康养食品科学与技术重点实验室，广西贺州 542899；2.贵州省农业科学院贵州省生物技术（食品加工）研究所，贵州贵阳 550006；3.大连工业大学食品学院，辽宁大连 116000)

Probiotic Properties，Safety Assessment，and Whole Genome Analysis of Lactiplantibacillus plantarum TNBB001 from Pickled Chili Peppers

TANG Jianbo1，2，JIANG Ying1，Lü Du2，HUANG Shan2，SONG Yinglong3，PANG Yongfeng1，NIE Hui1*

(1.Guangxi Key Laboratory of Health Care Food Science and Technology，Hezhou University，Hezhou 542899，Guangxi，China；2.Guizhou Food Processing Institute，Guizhou Academy of Agricultural Sciences，Guiyang 550006，Guizhou，China；3.School of Food Science and Technology，Dalian Polytechnic University，Dalian 116000，Liaoning，China)

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投稿时间：2025-06-30

中文摘要: 以传统泡椒中分离的植物乳植杆菌（Lactiplantibacillus plantarum，L.plantarum）TNBB001为研究对象，通过全基因组测序结合体外试验，系统评估其益生性、安全性及基因组特征。结果表明，L.plantarum TNBB001对青霉素、阿莫西林、氯霉素和红霉素敏感，且表现出优异的胃肠液耐受性[胃液存活率（88.0±2.1）%，肠液存活率（84.2±8.9）%]。全基因组分析显示，其基因组大小为3 353 232 bp，GC含量44.45%，包含3 146个预测基因，其中13个与胆盐耐受性、7个与黏附性、14个与氧化应激耐受性相关的基因被鉴定，且未检出已知毒力基因。功能注释揭示了其在碳水化合物代谢、氨基酸转运及膜转运等通路中的基因富集。综上，L.plantarum TNBB001是一株兼具高益生性与安全性的菌株。

中文关键词: 植物乳植杆菌TNBB001 益生性安全性全基因组泡椒

Abstract:Lactiplantibacillus plantarum TNBB001，isolated from traditional pickled chili peppers，was selected as the subject of this study. Through whole-genome sequencing combined with in vitro experiments，its probiotic properties，safety，and genomic characteristics were systematically evaluated.The results showed that L.plantarum TNBB001 was sensitive to penicillin，amoxicillin，chloramphenicol，and erythromycin，and exhibited excellent tolerance to gastrointestinal fluids [survival rate in gastric fluid：（88.0±2.1）%，survival rate in intestinal fluid：（84.2±8.9）%]. Whole-genome analysis revealed that its genome size was 3 353 232 bp，with a GC content of 44.45%，containing 3 146 predicted genes.Among these，13 genes associated with bile salt resistance，7 with adhesion，and 14 with oxidative stress tolerance were identified，while no known virulence genes were detected. Functional annotation revealed gene enrichment in pathways such as carbohydrate metabolism，amino acid transport，and membrane transport.In conclusion，L.plantarum TNBB001 is a strain with both highefficiency probiotic characteristics and safety.

keywords: Lactiplantibacillus plantarum TNBB001 probiotic properties safety assessment whole-genome pickled chili peppers

文章编号：202604022 中图分类号： 文献标志码：

基金项目:国家自然科学基金项目（32302032）；广西自然科学基金项目（2025JJA130151）；贵州省省级科技计划项目（黔科合支撑［2022］一般154、黔科合中引地［2023］021）；贺州学院博士科研启动基金项目（2025BSQD03）

Author Name	Affiliation
TANG Jianbo	1.Guangxi Key Laboratory of Health Care Food Science and Technology,Hezhou University,Hezhou 542899,Guangxi,China；2.Guizhou Food Processing Institute,Guizhou Academy of Agricultural Sciences,Guiyang 550006,Guizhou,China；
JIANG Ying	1.Guangxi Key Laboratory of Health Care Food Science and Technology,Hezhou University,Hezhou 542899,Guangxi,China；
LÜ Du	2.Guizhou Food Processing Institute,Guizhou Academy of Agricultural Sciences,Guiyang 550006,Guizhou,China；
HUANG Shan	2.Guizhou Food Processing Institute,Guizhou Academy of Agricultural Sciences,Guiyang 550006,Guizhou,China；
SONG Yinglong	3.School of Food Science and Technology,Dalian Polytechnic University,Dalian 116000,Liaoning,China
PANG Yongfeng	1.Guangxi Key Laboratory of Health Care Food Science and Technology,Hezhou University,Hezhou 542899,Guangxi,China；
NIE Hui	1.Guangxi Key Laboratory of Health Care Food Science and Technology,Hezhou University,Hezhou 542899,Guangxi,China；

引用文本：

作者	单位
唐健波	1.贺州学院广西康养食品科学与技术重点实验室,广西贺州 542899；2.贵州省农业科学院贵州省生物技术（食品加工）研究所,贵州贵阳 550006；
蒋莹	1.贺州学院广西康养食品科学与技术重点实验室,广西贺州 542899；
吕都	2.贵州省农业科学院贵州省生物技术（食品加工）研究所,贵州贵阳 550006；
黄珊	2.贵州省农业科学院贵州省生物技术（食品加工）研究所,贵州贵阳 550006；
宋莹龙	3.大连工业大学食品学院,辽宁大连 116000
庞永丰	1.贺州学院广西康养食品科学与技术重点实验室,广西贺州 542899；
聂辉	1.贺州学院广西康养食品科学与技术重点实验室,广西贺州 542899；

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