Prunus mume extract promoted biofilm formation of Lactiplantibacillus plantarum JB1 to improve acid and oxidative stress resistance

Abstract

Lactic acid bacteria (LAB) play a pivotal role in sustainable food fermentation systems, yet their industrial application is often limited by sensitivity to environmental stress. This study introduces a novel, green strategy utilizing Prunus mume extract (PME)—an underutilized natural resource with strong antioxidant activity—to enhance the stress resistance of L. plantarum JB1. This study explicitly investigated the role of PME pre-stress in controlling biofilm formation via the LuxS/AI-2 quorum-sensing pathway as a key mechanism for improved resistance under acid and oxidative stress. The results indicated that PME pre-stress significantly improves bacterial survival under acid (21.08% increase) and oxidative stress (20.14% increase). PME pre-stress enhanced β-galactosidase and L-LDH enzyme activities and altered the cell surface polysaccharide composition, further mitigating cell damage, improving L. plantarum JB1 stress resistance under acid and oxidative stress. By leveraging a natural agricultural by-product to fortify probiotics, this research provides a sustainable solution to reduce cell loss in fermentation, minimize the energy-intensive stabilization process, and extend the shelf life of fermented foods. This approach contributes directly to cleaner industrial practices, supports a circular economy by adding value to food waste streams, and strengthens food security through more efficient production of probiotic-fortified foods.