Screening and Characterization of Lactiplantibacillus plantarum WYP with Histamine-Degrading Activity: A Probiotic Candidate Assessed Based on Phenotyping Experiments and Whole-Genome Sequencing

This study isolated and characterized Lactiplantibacillus plantarum WYP from naturally fermented pineapple peel residues. 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 “Prevention–Promotion–Utilization” (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’s 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.