Lactobacillus plantarum and Its Probiotic and Food Potentialities

• Published in: Probiotics and antimicrobial proteins Vol. 9; no. 2; pp. 111 - 122
• Main Authors: Seddik, Hamza Ait, Bendali, Farida, Gancel, Frédérique, Fliss, Ismail, Spano, Giuseppe, Drider, Djamel
• Format: Journal Article
• Language: English
• Published: New York Springer US 01-06-2017
• Subjects: Animals; Anti-Bacterial Agents - chemistry; Anti-Bacterial Agents - pharmacology; Applied Microbiology; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Food Microbiology; Food Preservation; Food Preservatives - chemistry; Food Preservatives - pharmacology; Humans; Lactobacillus plantarum - chemistry; Lactobacillus plantarum - genetics; Lactobacillus plantarum - physiology; Life Sciences; Microbiology; Nutrition; Probiotics - chemistry; Probiotics - pharmacology; Protein Science; genome; Lactic acid bacteria; Probiotic safety; Lb. plantarum; Lb. plantarum genome; Lactic acid; bacteria; plantarum genome; plantarum; Lb
• ISSN: 1867-1306; 1867-1314
• DOI: 10.1007/s12602-017-9264-z

The number of studies claiming probiotic health effects of
Lactobacillus plantarum
is escalating.
Lb. plantarum
is a lactic acid bacterium found in diverse ecological niches, highlighting its particular capabilities of adaptation and genome plasticity. Another function that needs to be underlined is the capabilities of
Lb. plantarum
to produce diverse and potent bacteriocins, which are antimicrobial peptides with possible applications as food preservative or antibiotic complementary agents. Taken together, all these characteristics design
Lb. plantarum
as a genuine model for academic research and viable biological agent with promising applications. The present review aims at shedding light on the safety of
Lb. plantarum
and run through the main studies underpinning its beneficial claims. The mechanisms explaining probiotic-related features are discussed.