Description – Lactobacillus plantarum is a gram positive lactic acid bacterium found in nutritive-rich environments of feed and food, as well as in animal and human mucosae. It is commonly found in meat and processed foods, in many fermented food products as well as anaerobic plant matter.
Application – Consumption of functional foods with probiotics has significantly increased in recent years. Among LAB, L. plantarum is important for preservation of food and fermented food products such as vegetables, sausage products and silages, brine olives, sauerkraut, cassava, and kimchi. Lactobacillus plantarum completes the final stage of natural fruit and vegetable fermentations due to its higher acid tolerance than other LAB. Moreover, Lactobacillus plantarum has been used as a starter culture in sourdough bread, meat products, and wine. Besides applications in the food industry, L. plantarum has wide applications in the pharma industry. It has been recently applied in medical fields for the treatment of various chronic and cardiovascular diseases such as Alzheimer’s, Parkinson’s, diabetes, obesity, cancer, hypertension, urinogenital complications, liver disorders, etc.
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