## 4 Discussion
The outcome of the sequence 1166 gaps was used to corroborate this identification (Figure 3). Based on the similarities and differences in its genetic traits compared to other existing species, a phylogenetic tree was constructed to ascertain the evolutionary relationship of the native _L. plantarum_. Indigenous _L. plantarum_ isolates are genetically related to other _L. plantarum_ species that have been previously identified, but Figure 4 demonstrates that they have different characteristics, confirming that indigenous _L. plantarum_ is a different species from Indonesian bacteria species, which can then be registered internationally. In addition to physical and biochemical traits, a molecular analysis of the 16S RNA gene area was also conducted in this work to confirm the species. Based on the morphological, biochemical, and molecular traits, the _L. plantarum_ species was legitimate. The species _L. plantarum_ forms a clade and is distinguished from other species in the same genus in the phylogenetic tree reconstruction (Figure 4). Although there is no genetic difference between the _L. plantarum_ species in this gene area, there is a genetic difference between _L. plantarum_ and the strains of _L. pentosus_ 19234 (0.00070) and _L. xiangfangensis_ HBUAS59038 (0.009888). Nevertheless, since 30 June 2020, the species _L. plantarum_'s legal name has been changed. The official name has been changed from _L. plantarum_ to _Lactiplantiobacillus plantarum_[5]. However, more research on the DNA traits of the _L. plantarum_ strain LPX 14_12 INH from several area genes is required. The growth of putrefractive bacteria such as _E. coli_ can be inhibited by probiotic bacteria, which are LAB capable of creating secondary metabolites in the form of organic acids, hydrogen peroxide, diacetyl, and peptides known as bacterios. While some other studies have taken longer than 10 h to produce bacteriocin (Table 2), _L. plantarum_-12 INH produced optimal bacteriocin crude extract at the 10 th h, which was characterized by an increase in the OD580 value and a decrease in pH as an indicator of organic acid formation as well as the ability to inhibit the growth of pathogenic bacteria _E. coli_ (Figure 5). somal plasmid DNA and is impacted by a number of important variables, including pH. Bacterios are typically produced as peptides via the ribosomal route and subsequently modified. The optimal circumstances of the associated LAB and the medium where the optimal LAB growth is the facultative anaerobic conditions will impact LAB growth. In the present study (Table 2), _L. plantarum_-12 INH produces bacteriocins faster, is stable up to pH 2, and can be heated to 121 \({}^{\circ}\)C. This demonstrates that the bacteriocin produced by _L. plantarum_-12 INH works well in human digestive tract conditions, has the ability to inhibit the growth of pathogenic bacteria equivalent to amoxicillin and tetracycline antibiotics (Figure 6), and can be used as a natural preservative and antibiotic candidate in food products. Bactericins produced by Gram-positive bacteria can be classified into four classes: Class I bacteriocins are antibiotics with a molecular weight of 5 kDa, Class II bacteriocins are non-antibiotics with a molecular weight of 10 kDa, Class III bacteriocins are heat-labile lytic, and Class IV bacteriocins are antibiotics with lipids or carbohydrate parts [26]. Glycine (a Class II bacteriocin) is a heat-resistant amino acid with a pI value of 8-11, is hydrophobic, amphiphilic, and has a molecular weight of less than 10 kDa [27]. The findings of this work provide a new reference indicating Gram-positive bacteria can create bacteriocins with molecular weights greater than 10 kDa (13.59 kDa) that are durable at high temperatures up to 121 \({}^{\circ}\)C and pH 2-10.