Lactobacillus plantarum

Lactobacillus plantarum is a species of Gram-positive bacteria within the genus Lactobacillus, belonging to the group of lactic acid bacteria (LAB). It is commonly found in many fermented food products as well as in saliva (from which it was first isolated). L. plantarum has one of the largest genomes known among the lactic acid bacteria and is a very flexible and versatile species.

Characteristics

L. plantarum is a rod-shaped, non-spore forming bacteria species that grows in temperatures ranging from 15°C to 40°C. It is anaerobic, but is also capable of growing under aerobic conditions. The bacteria are catalase-negative and can ferment a variety of carbohydrates, producing lactic acid.

Role in Fermentation

L. plantarum plays a crucial role in many traditional fermentation processes, including the production of sauerkraut, kimchi, sourdough, and other fermented vegetables and dairy products. It contributes to the taste and texture of fermented foods and also has an important role in food safety, as it can inhibit the growth of harmful bacteria.

Health Benefits

L. plantarum is considered a probiotic, and it has been studied for its health benefits. It can survive in the gastrointestinal tract, and it has been shown to have a beneficial effect on the immune system. Some studies suggest that L. plantarum can help in the treatment of irritable bowel syndrome (IBS), inflammatory bowel disease (IBD), and other gastrointestinal disorders.

Safety

L. plantarum is generally recognized as safe (GRAS) by the Food and Drug Administration (FDA). However, as with all probiotics, it should be used with caution in people with weakened immune systems.

See Also

• Lactobacillus
• Probiotic
• Fermentation (food)
• Lactic acid bacteria

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