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

Genomic characteristics of a novel strain Lactiplantibacillus plantarum X7021 isolated from the brine of stinky tofu for the application in food fermentation

(2022) Guang Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative genomic analysis of 455 Lactiplantibacillus plantarum isolates: Habitat-specific genomes shaped by frequent recombination

(2022) Kangning Li et al.   FOOD MICROBIOLOGY

Critical review: Metabolomics in dairy science – Evaluation of milk and milk product quality

(2022) Joon Hyuk Suh   FOOD RESEARCH INTERNATIONAL

A Comparative Genomic and Safety Assessment of Six Lactiplantibacillus plantarum subsp. argentoratensis Strains Isolated from Spontaneously Fermented Greek Wheat Sourdoughs for Potential Biotechnological Application

(2022) Maria K. Syrokou et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Isolation and identification of new source of bacteriocin-producing Lactobacillus plantarum C010 and growth kinetics of its batch fermentation

(2022) Jinyue Dai et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application

(2022) Deepak Kumar Verma et al.   Food Bioscience

Analyses of Plantaricin Q7 Synthesis by Lactobacillus plantarum Q7 Based on Comparative Transcriptomics

(2021) Yushan Bu et al.   FOOD CONTROL

Comparative Genomic Analysis of Lactiplantibacillus plantarum Isolated from Different Niches

(2021) Bingyong Mao et al.   Genes

Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods

(2021) Natalia Garcia-Gonzalez et al.   Microorganisms

Genome Characterization of Lactiplantibacillus plantarum Strain UTNGt2 Originated from Theobroma grandiflorum (White Cacao) of Ecuadorian Amazon: Antimicrobial Peptides from Safety to Potential Applications

(2021) Gabriela N. Tenea et al.   Antibiotics-Basel

Anti-inflammatory potential of Lactiplantibacillus plantarum IDCC 3501 and its safety evaluation

(2021) Soo-Yeon Yang et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Metabolomic profile of milk fermented with Streptococcus thermophilus cocultured with Bifidobacterium animalis ssp. lactis, Lactiplantibacillus plantarum, or both during storage

(2021) S.N. Li et al.   JOURNAL OF DAIRY SCIENCE

Characterization of a Lactiplantibacillus plantarum R23 Isolated from Arugula by Whole-Genome Sequencing and Its Bacteriocin Production Ability

(2021) Joana Barbosa et al.   International Journal of Environmental Research and Public Health

Effects of Lactobacillus plantarum on the Fermentation Profile and Microbiological Composition of Wheat Fermented Silage Under the Freezing and Thawing Low Temperatures

(2021) Miao Zhang et al.   Frontiers in Microbiology

Production of a Class IIb Bacteriocin with Broad-spectrum Antimicrobial Activity in Lactiplantibacillus plantarum RUB1

(2021) Aijuan Wu et al.   Probiotics and Antimicrobial Proteins

The Carbohydrate Metabolism of Lactiplantibacillus plantarum

(2021) Yanhua Cui et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

In vitro application of bacteriocin produced by Lactiplantibacillus plantarum for the biopreservation of meat at refrigeration temperature

(2021) Asma Ansari et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Distribution of bacteriocin genes in the lineages of Lactiplantibacillus plantarum

(2021) Sungmi Choi et al.   Scientific Reports

The Effect of Lactiplantibacillus plantarum BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage

(2021) Qian Zhao et al.   Microorganisms

Genomic and Phylogenetic Analysis of Lactiplantibacillus plantarum L125, and Evaluation of Its Anti-Proliferative and Cytotoxic Activity in Cancer Cells

(2021) Konstantinos Tegopoulos et al.   Biomedicines

Lactiplantibacillus plantarum 299v as starter culture suppresses Enterobacteriaceae more efficiently than spontaneous fermentation of carrots

(2021) Yingyue Li et al.   FOOD MICROBIOLOGY

Production of Gamma-Aminobutyric Acid from Lactic Acid Bacteria: A Systematic Review

(2020) Yanhua Cui et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Fermentation of Cauliflower and White Beans with Lactobacillus plantarum – Impact on Levels of Riboflavin, Folate, Vitamin B12, and Amino Acid Composition

(2020) H. O. Thompson et al.   PLANT FOODS FOR HUMAN NUTRITION

Lactobacillus plantarum LMT1-48 exerts anti-obesity effect in high-fat diet-induced obese mice by regulating expression of lipogenic genes

(2020) Woo Jin Choi et al.   Scientific Reports

Genome Analysis of Lactobacillus plantarum Isolated From Some Indian Fermented Foods for Bacteriocin Production and Probiotic Marker Genes

(2020) Aditi Goel et al.   Frontiers in Microbiology

The Progress of Multi-Omics Technologies: Determining Function in Lactic Acid Bacteria Using a Systems Level Approach

(2020) Shane Thomas O’Donnell et al.   Frontiers in Microbiology

Impact of Lactobacillus plantarum 423 fermentation on the antioxidant activity and flavor properties of rice bran and wheat bran

(2020) Meng Wang et al.   FOOD CHEMISTRY

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

(2020) Jinshui Zheng et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Probiotic Mixture of Lactobacillus plantarum Strains Improves Lipid Metabolism and Gut Microbiota Structure in High Fat Diet-Fed Mice

(2020) Huizhen Li et al.   Frontiers in Microbiology

Safety Assessment of a Nham Starter Culture Lactobacillus plantarum BCC9546 via Whole-genome Analysis

(2020) Nipa Chokesajjawatee et al.   Scientific Reports

Recent research advances of lactic acid bacteria in sourdough: Origin, diversity, and function

(2020) Biao Suo et al.   Current Opinion in Food Science

Effect of Lactobacillus plantarum KFY02 isolated from naturally fermented yogurt on the weight loss in mice with high-fat diet-induced obesity via PPAR-α/γ signaling pathway

(2020) Jianfei Mu et al.   Journal of Functional Foods

Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation

(2020) Bernadette-Emőke Teleky et al.   Foods

A review on preparation and chemical analysis of postbiotics from lactic acid bacteria

(2020) Mehran Moradi et al.   ENZYME AND MICROBIAL TECHNOLOGY

Purification and characterization of bacteriocin Bac23 extracted from Lactobacillus plantarum PKLP5 and its interaction with silver nanoparticles for enhanced antimicrobial spectrum against food-borne pathogens

(2020) Parveen Kaur Sidhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Untargeted mass spectrometry-based metabolomics approach unveils molecular changes in milk fermented by Lactobacillus plantarum P9

(2020) Musu Zha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of Lactobacillus plantarum P-8 on Fermented Milk Flavor and Storage Stability

(2019) Tong Dan et al.   Frontiers in Microbiology

The Impact of Lactobacillus plantarum on the Gut Microbiota of Mice with DSS-Induced Colitis

(2019) Fei Zhang et al.   Biomed Research International

Comparative Genomic Analysis of Lactobacillus plantarum: An Overview

(2019) Eliane Evanovich et al.   International Journal of Genomics

Characterization of antimicrobial activity of three Lactobacillus plantarum strains isolated from Chinese traditional dairy food

(2019) Chang‐Hui Hu et al.   Food Science & Nutrition

Plantaricin bacteriocins: As safe alternative antimicrobial peptides in food preservation—A review

(2019) Raghda Abdulhussain Kareem et al.   JOURNAL OF FOOD SAFETY

Anti-aflatoxigenic effect of organic acids produced by Lactobacillus plantarum

(2018) Ana Guimarães et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antibacterial activity of Lactobacillus plantarum isolated from Tibetan yaks

(2018) Lei Wang et al.   MICROBIAL PATHOGENESIS

Genomic Variations in Probiotic Lactobacillus plantarum P-8 in the Human and Rat Gut

(2018) Yuqin Song et al.   Frontiers in Microbiology

Application of Bacteriocins and Protective Cultures in Dairy Food Preservation

(2018) Célia C. G. Silva et al.   Frontiers in Microbiology

How Lactobacillus plantarum shapes its transcriptome in response to contrasting habitats

(2018) Pasquale Filannino et al.   ENVIRONMENTAL MICROBIOLOGY

Characterizing the activity of abundant, diverse and active CRISPR-Cas systems in lactobacilli

(2018) Alexandra B. Crawley et al.   Scientific Reports

Assessing safety of Lactobacillus plantarum MTCC 5690 and Lactobacillus fermentum MTCC 5689 using in vitro approaches and an in vivo murine model

(2018) Diwas Pradhan et al.   REGULATORY TOXICOLOGY AND PHARMACOLOGY

Exopolysaccharides of lactic acid bacteria: Structure, bioactivity and associations: A review

(2018) Yang Zhou et al.   CARBOHYDRATE POLYMERS

Molecular mechanisms and in vitro antioxidant effects of Lactobacillus plantarum MA2

(2017) Wei Tang et al.   FOOD CHEMISTRY

Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products

(2017) Pasquale Russo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage

(2017) Changkun Li et al.   JOURNAL OF DAIRY SCIENCE

Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus

(2017) et al.   MOLECULES

D-lactic acidosis in humans: systematic literature review

(2017) Davide G. A. M. Bianchetti et al.   PEDIATRIC NEPHROLOGY

Exopolysaccharides from Lactobacillus plantarum NCU116 induce c-Jun dependent Fas/Fasl-mediated apoptosis via TLR2 in mouse intestinal epithelial cancer cells

(2017) Xingtao Zhou et al.   Scientific Reports

Food-Associated Lactobacillus plantarum and Yeasts Inhibit the Genotoxic Effect of 4-Nitroquinoline-1-Oxide

(2017) Roberta Prete et al.   Frontiers in Microbiology

Safety of Lactobacillus plantarum ST8Sh and Its Bacteriocin

(2017) Svetoslav Dimitrov Todorov et al.   Probiotics and Antimicrobial Proteins

Lactobacillus plantarum and Its Probiotic and Food Potentialities

(2017) Hamza Ait Seddik et al.   Probiotics and Antimicrobial Proteins

Reduction of Aflatoxin B1 Toxicity by Lactobacillus plantarum C88: A Potential Probiotic Strain Isolated from Chinese Traditional Fermented Food “Tofu”

(2017) Li Huang et al.   PLoS One

Metabolism of Fructophilic Lactic Acid Bacteria Isolated from the Apis mellifera L. Bee Gut: Phenolic Acids as External Electron Acceptors

(2016) Pasquale Filannino et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Biogenic Amines in Dairy Products: Origin, Incidence, and Control Means

(2016) Noreddine Benkerroum   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Nomadic lifestyle of Lactobacillus plantarum revealed by comparative genomics of 54 strains isolated from different habitats

(2016) Maria Elena Martino et al.   ENVIRONMENTAL MICROBIOLOGY

Safety evaluation of AB-LIFE® (Lactobacillus plantarum CECT 7527, 7528 and 7529): Antibiotic resistance and 90-day repeated-dose study in rats

(2016) Pushkor Mukerji et al.   FOOD AND CHEMICAL TOXICOLOGY

Isolation and Identification ofLactobacillus plantarumfrom Vegetable Samples

(2016) Priti Khemariya et al.   FOOD BIOTECHNOLOGY

Bacteriocins from lactic acid bacteria and their applications in meat and meat products

(2016) Weerapong Woraprayote et al.   MEAT SCIENCE

Use of Lactobacillus plantarum Strains as a Bio-Control Strategy against Food-Borne Pathogenic Microorganisms

(2016) Mattia Pia Arena et al.   Frontiers in Microbiology

In vitro importance of probiotic Lactobacillus plantarum related to medical field

(2016) Mariadhas Valan Arasu et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Lactobacillus plantarumWCFS1 and its host interaction: a dozen years after the genome

(2016) Maurits van den Nieuwboer et al.   Microbial Biotechnology

A Genomic View of Lactobacilli and Pediococci Demonstrates that Phylogeny Matches Ecology and Physiology

(2015) Jinshui Zheng et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Identification and Antimicrobial Activity Detection of Lactic Acid Bacteria Isolated from Corn Stover Silage

(2015) Dongxia Li et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Characterization of potentially probiotic lactic acid bacteria isolated from olives: Evaluation of short chain fatty acids production and analysis of the extracellular proteome

(2015) Alessandro Pessione et al.   FOOD RESEARCH INTERNATIONAL

APD3: the antimicrobial peptide database as a tool for research and education

(2015) Guangshun Wang et al.   NUCLEIC ACIDS RESEARCH

Expanding the biotechnology potential of lactobacilli through comparative genomics of 213 strains and associated genera

(2015) Zhihong Sun et al.   Nature Communications

Probiotic Potential of Lactobacillus Strains Isolated from Sorghum-Based Traditional Fermented Food

(2015) K. Poornachandra Rao et al.   Probiotics and Antimicrobial Proteins

Safety Evaluation of Multiple Strains ofLactobacillus plantarumandPediococcus pentosaceusin Wistar Rats Based on the Ames Test and a 28-Day Feeding Study

(2014) Cheng-Chih Tsai et al.   TheScientificWorldJOURNAL

Probiotic Potential of Lactobacillus plantarum LD1 Isolated from Batter of Dosa, a South Indian Fermented Food

(2014) Aabha Gupta et al.   Probiotics and Antimicrobial Proteins

Microbial Ecology of the Hive and Pollination Landscape: Bacterial Associates from Floral Nectar, the Alimentary Tract and Stored Food of Honey Bees (Apis mellifera)

(2013) Kirk E. Anderson et al.   PLoS One

Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods

(2012) Shengyu Li et al.   FOOD CHEMISTRY

Effects of probiotics on gut microbiota: mechanisms of intestinal immunomodulation and neuromodulation

(2012) Peera Hemarajata et al.   Therapeutic Advances in Gastroenterology

Biogenic amine formation in Nham, a Thai fermented sausage, and the reduction by commercial starter culture, Lactobacillus plantarum BCC 9546

(2011) Amonlaya Tosukhowong et al.   FOOD CHEMISTRY

Complete Resequencing and Reannotation of the Lactobacillus plantarum WCFS1 Genome

(2011) R. J. Siezen et al.   JOURNAL OF BACTERIOLOGY

Genomic diversity and versatility of Lactobacillus plantarum, a natural metabolic engineer

(2011) Roland J Siezen et al.   Microbial Cell Factories

Effect of Lactobacillus plantarum as a starter on the food quality and microbiota of kimchi

(2010) Kieun Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Qualified presumption of safety (QPS): a generic risk assessment approach for biological agents notified to the European Food Safety Authority (EFSA)

(2010) Renata G.K. Leuschner et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Lactobacillus plantarum WCFS1 Electron Transport Chains

(2009) R. J. W. Brooijmans et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Phenotypic and genomic diversity ofLactobacillus plantarumstrains isolated from various environmental niches

(2009) Roland J. Siezen et al.   ENVIRONMENTAL MICROBIOLOGY