The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge

Abstract

One of the most varied species of lactic acid bacteria is Lactiplantibacillus plantarum (Lb. plantarum), formerly known as Lactobacillus plantarum. It is one of the most common species of bacteria found in foods, probiotics, dairy products, and beverages. Studies related to genomic mapping and gene locations of Lb. plantarum have shown the novel findings of its new strains along with their non-pathogenic or non-antibiotic resistance genes. Safe strains obtained with new technologies are a pioneer in the development of new probiotics and starter cultures for the food industry. However, the safety of Lb. plantarum strains and their bacteriocins should also be confirmed with in vivo studies before being employed as food additives. Many of the Lb. plantarum strains and their bacteriocins are generally safe in terms of antibiotic resistance genes. Thus, they provide a great opportunity for improving the nutritional composition, shelf life, antioxidant activity, flavour properties and antimicrobial activities in the food industry. Moreover, since some Lb. plantarum strains have the ability to reduce undesirable compounds such as aflatoxins, they have potential use in maintaining food safety and preventing food spoilage. This review emphasizes the impacts of Lb. plantarum strains on fermented foods, along with novel approaches to their genomic mapping and safety aspects.

Isolation, identification, and fermentation characteristics of endogenous lactic acid bacteria derived from edible mushrooms

“…It can reduce serum cholesterol, prevent cardiovascular disease, alleviate lactose intolerance, regulate intestinal flora, immune regulation, and so on. L. plantarum is also widely used in food industry, such as fermented meat products, kimchi and other fermented condiments, fermented fruit, vegetable juice, and so on (Yilmaz et al, 2022).…”

In vitro and in vivo assessment of the safety and applications of potential probiotics isolated from Egyptian fermented food products

“…lactis strains were also reported to be safe and to have probiotic properties [51,52]. Lactiplantibacillus plantarum strains have been isolated previously from different food products and were shown to have probiotic properties [53,54]. Furthermore, Ent.…”

Functional Annotation of Lactiplantibacillus plantarum 13-3 as a Potential Starter Probiotic Involved in the Food Safety of Fermented Products

“…For instance, Ba et al [ 43 ], exploited the capacity of L. plantarum strain KACC 92189 as a starter culture for fermented, safe foods. Similarly, Yilmaz et al [ 44 ] reviewed other strains of the bacteria with functional applications in the industrial fermentation processes. These included strains 423 (fermentation of rice and wheat bran), QZ227 (fermented wheat silage), 299v, Heal 19, 299, and Lp900 (white beans and cauliflower), BX62 (fresh-cut apples, P-8 (fermented milk), PL62 (kimchi) [ 45 ].…”