Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

The genomic and transcriptomic basis of the potential of Lactobacillus plantarum A6 to improve the nutritional quality of a cereal based fermented food

(2018) Williams Turpin et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Anti-aflatoxigenic effect of organic acids produced by Lactobacillus plantarum

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

Characteristics of synbiotic spray dried powder of litchi juice with Lactobacillus plantarum and different carrier materials

(2018) Dipankar Kalita et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of baking conditions and storage on the viability of Lactobacillus plantarum supplemented to bread

(2018) Lu Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Combined effect of NaCl and low temperature on antilisterial bacteriocin production of Lactobacillus plantarum ST202Ch

(2018) Tekla Engelhardt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Lactobacillus plantarum on olive and olive oil quality during fermentation process

(2018) Mousa Hamid abadi Sherahi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dynamic surface tension measurement for the screening of biosurfactants produced by Lactobacillus plantarum subsp. plantarum PTCC 1896

(2017) Nafiseh Bakhshi et al.   ENZYME AND MICROBIAL TECHNOLOGY

Characterization of extracellular vitamin B 12 producing Lactobacillus plantarum strains and assessment of the probiotic potentials

(2017) Ping Li et al.   FOOD CHEMISTRY

Molecular mechanisms and in vitro antioxidant effects of Lactobacillus plantarum MA2

(2017) Wei Tang et al.   FOOD CHEMISTRY

A genetic diversity study of antifungal Lactobacillus plantarum isolates

(2017) An-Ran Dong et al.   FOOD CONTROL

Purification and partial characterization of M1-UVs300, a novel bacteriocin produced by Lactobacillus plantarum isolated from fermented sausage

(2017) Yu An et al.   FOOD CONTROL

Applicability of a colorimetric method for evaluation of lactic acid bacteria with probiotic properties

(2017) Min Young Jung et al.   FOOD MICROBIOLOGY

Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance

(2017) I.M. Pérez-Díaz et al.   FOOD MICROBIOLOGY

Three New Lactobacillus plantarum Strains in the Probiotic Toolbox against Gut Pathogen Salmonella enterica Serotype Typhimurium

(2017) Mia Potočnjak et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Complete genome sequence of bacteriocin-producing Lactobacillus plantarum KLDS1.0391, a probiotic strain with gastrointestinal tract resistance and adhesion to the intestinal epithelial cells

(2017) Fang-Fang Jia et al.   GENOMICS

Characterization of a novel SGNH-type esterase from Lactobacillus plantarum

(2017) Yonggyu Kim et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Optimization, partial characterization and antioxidant activity of an exopolysaccharide from Lactobacillus plantarum KX041

(2017) Xin Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Expression and comparative characterization of complete and C-terminally truncated forms of saccharifying α-amylase from Lactobacillus plantarum S21

(2017) Apinun Kanpiengjai et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Lactobacillus plantarum and Streptococcus thermophilus as starter cultures for a donkey milk fermented beverage

(2017) Barbara Turchi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Nondairy beverage produced by controlled fermentation with potential probiotic starter cultures of lactic acid bacteria and yeast

(2017) Ana Luiza Freire et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Genetic and biochemical characterization of an oligo-α-1,6-glucosidase from Lactobacillus plantarum

(2017) Susana Delgado et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Systems biology of robustness and flexibility: Lactobacillus buchneri —A show case

(2017) Stefan Heinl et al.   JOURNAL OF BIOTECHNOLOGY

The Use of Starter Cultures in Traditional Meat Products

(2017) Marta Laranjo et al.   JOURNAL OF FOOD QUALITY

Health and Safety Considerations of Fermented Sausages

(2017) Askild Holck et al.   JOURNAL OF FOOD QUALITY

Characterization of an antimicrobial substance produced by Lactobacillus plantarum NTU 102

(2017) Tzu-Hsing Lin et al.   JOURNAL OF MICROBIOLOGY IMMUNOLOGY AND INFECTION

Production of probiotic bovine salami using Lactobacillus plantarum 299v as adjunct

(2017) Giuseppe Blaiotta et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fermentation of sarshir (kaymak) by lactic acid bacteria: antibacterial activity, antioxidant properties, lipid and protein oxidation and fatty acid profile

(2017) Seyed Mohammad Bagher Hashemi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of potential probiotic lactic acid bacteria isolated from camel milk

(2017) Aisha Abushelaibi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar

(2017) Yang Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative vinification assays with selected Patagonian strains of Oenococcus oeni and Lactobacillus plantarum

(2017) Natalia S. Brizuela et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant and antimicrobial profile of chicken sausages prepared after fermentation of minced chicken meat with Lactobacillus plantarum and with additional dextrose and starch

(2017) Geeta et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Genetic diversity of Lactobacillus plantarum strains from some indigenous fermented foods in Nigeria

(2017) A.T. Adesulu-Dahunsi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potential probiotic Lactobacillus plantarum Ln4 from kimchi: Evaluation of β-galactosidase and antioxidant activities

(2017) Sung-Ho Son et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study on spoilage capability and VBNC state formation and recovery of Lactobacillus plantarum

(2017) Junyan Liu et al.   MICROBIAL PATHOGENESIS

Restoration of cefixime-induced gut microbiota changes by Lactobacillus cocktails and fructooligosaccharides in a mouse model

(2017) Ying Shi et al.   MICROBIOLOGICAL RESEARCH

Lactobacillus plantarum CCFM639 can prevent aluminium-induced neural injuries and abnormal behaviour in mice

(2017) Leilei Yu et al.   Journal of Functional Foods

Fermented sweet lemon juice ( Citrus limetta ) using Lactobacillus plantarum LS5: Chemical composition, antioxidant and antibacterial activities

(2017) Seyed Mohammad Bagher Hashemi et al.   Journal of Functional Foods

Lactobacillus plantarum survival during the osmotic dehydration and storage of probiotic cut apple

(2017) Kassandra Emser et al.   Journal of Functional Foods

Oral administration of probiotic Lactobacillus paraplantarum BGCG11 attenuates diabetes-induced liver and kidney damage in rats

(2017) Mirjana Mihailović et al.   Journal of Functional Foods

Lactobacillus plantarum LC27 and Bifidobacterium longum LC67 simultaneously alleviate ethanol-induced gastritis and hepatic injury in mice

(2017) Eun Kyung Kwon et al.   Journal of Functional Foods

Functional properties of Lactobacillus plantarum S0/7 isolated fermented stinky bean (Sa Taw Dong) and its use as a starter culture

(2017) Kraiyot Saelim et al.   Journal of Functional Foods

Fermentation of red ginseng extract by the probiotic Lactobacillus plantarum KCCM 11613P: ginsenoside conversion and antioxidant effects

(2017) Jieun Jung et al.   Journal of Ginseng Research

Comparison of Antibacterial Activity of Lactobacillus plantarum Strains Isolated from Two Different Kinds of Regional Cheeses from Poland: Oscypek and Korycinski Cheese

(2017) Aleksandra Ołdak et al.   Biomed Research International

Characterization and sulfated modification of an exopolysaccharide from Lactobacillus plantarum ZDY2013 and its biological activities

(2016) Zhihong Zhang et al.   CARBOHYDRATE POLYMERS

Production, purification and structural study of an exopolysaccharide from Lactobacillus plantarum BC-25

(2016) Kang Zhou et al.   CARBOHYDRATE POLYMERS

Food metabolomics: from farm to human

(2016) Sooah Kim et al.   CURRENT OPINION IN BIOTECHNOLOGY

Biogenic amine inhibition and quality protection of Harbin dry sausages by inoculation with Staphylococcus xylosus and Lactobacillus plantarum

(2016) Qinxiu Sun et al.   FOOD CONTROL

Evaluation of functional properties of lactobacilli isolated from Korean white kimchi

(2016) Soyoung Park et al.   FOOD CONTROL

Characterization of a two-peptide plantaricin produced by Lactobacillus plantarum MBSa4 isolated from Brazilian salami

(2016) M.S. Barbosa et al.   FOOD CONTROL

Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation

(2016) Carmen Berbegal et al.   FOOD MICROBIOLOGY

Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C

(2016) Vasiliki A. Blana et al.   FOOD MICROBIOLOGY

Statistical optimization of exopolysaccharide production by Lactobacillus plantarum NTMI05 and NTMI20

(2016) Mohamed Yousuff Mohamed Imran et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Isolation of lactic acid bacteria with probiotic potentials from kimchi, traditional Korean fermented vegetable

(2016) Kang Wook Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbiological and physico-chemical analysis of fermented protein-fortified cassava (Manihot esculenta Crantz) flour

(2016) Maria U. Rosales-Soto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactobacillus plantarum strains for multifunctional oat-based foods

(2016) Pasquale Russo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Indigenous strains of Lactobacillus isolated from the Istrian cheese as potential starter cultures

(2016) Nataša Hulak et al.   Mljekarstvo

Utilization of bacteriocin-producing bacteria in dairy products

(2016) Matěj Patrovský et al.   Mljekarstvo

Functional in vitro screening of Lactobacillus strains isolated from Tunisian camel raw milk toward their selection as probiotic

(2016) Imen Mahmoudi et al.   SMALL RUMINANT RESEARCH

Discrimination and divergence among Lactobacillus plantarum-group (LPG) isolates with reference to their probiotic functionalities from vegetable origin

(2016) Sundru Manjulata Devi et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

Two potential probiotic lactobacillus strains isolated from olive microbiota exhibit adhesion and anti-proliferative effects in cancer cell lines

(2016) Georgia Saxami et al.   Journal of Functional Foods

Electrospraying microencapsulation of Lactobacillus plantarum enhances cell viability under refrigeration storage and simulated gastric and intestinal fluids

(2016) Chaline Caren Coghetto et al.   Journal of Functional Foods

Indigenous strains of Lactobacillus isolated from the Istrian cheese as potential starter cultures

(2016) Nataša Hulak et al.   Mljekarstvo

Utilization of bacteriocin-producing bacteria in dairy products

(2016) Matěj Patrovský et al.   Mljekarstvo

In vitro importance of probiotic Lactobacillus plantarum related to medical field

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

Characterization and selection of Lactobacillus plantarum species isolated from dry fermented sausage reformulated with camel meat and hump fat

(2016) Lobna Mejri et al.   Applied Biological Chemistry

Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage

(2016) Ivan M. Mukisa et al.   Food Science & Nutrition

Characterization of an exopolysaccharide produced by Lactobacillus plantarum YW11 isolated from Tibet Kefir

(2015) Ji Wang et al.   CARBOHYDRATE POLYMERS

Effect of protective agents and previous acclimation on ethanol resistance of frozen and freeze-dried Lactobacillus plantarum strains

(2015) Bárbara Mercedes Bravo-Ferrada et al.   CRYOBIOLOGY

Probiotics and prebiotics associated with aquaculture: A review

(2015) Najeeb Akhter et al.   FISH & SHELLFISH IMMUNOLOGY

Complete genome sequences and comparative genome analysis of Lactobacillus plantarum strain 5-2 isolated from fermented soybean

(2015) Chen-Jian Liu et al.   GENOMICS

Effects of orally applied Fes p1-displaying L. plantarum WCFS1 on Fes p1 induced allergy in mice

(2015) Rajna Minic et al.   JOURNAL OF BIOTECHNOLOGY

Complete genome sequence of probiotic Lactobacillus plantarum P-8 with antibacterial activity

(2015) Wenyi Zhang et al.   JOURNAL OF BIOTECHNOLOGY

The toll-like receptor family protein RP105/MD1 complex is involved in the immunoregulatory effect of exopolysaccharides from Lactobacillus plantarum N14

(2015) Yo Murofushi et al.   MOLECULAR IMMUNOLOGY

Evaluation of newly isolated probiotics in the protection against experimental intestinal trichinellosis

(2015) Mona M. El Temsahy et al.   VETERINARY PARASITOLOGY

Deoxynivalenol: signaling pathways and human exposure risk assessment—an update

(2014) Zhonghong Wang et al.   ARCHIVES OF TOXICOLOGY

Biogenic amine accumulation in silver carp sausage inoculated with Lactobacillus plantarum plus Saccharomyces cerevisiae

(2014) Xiaohua Nie et al.   FOOD CHEMISTRY

Antifungal effect of antimicrobial peptides (AMPs LR14) derived from Lactobacillus plantarum strain LR/14 and their applications in prevention of grain spoilage

(2014) Ruchi Gupta et al.   FOOD MICROBIOLOGY

Overview of Lactobacillus plantarum as a promising bacteriocin producer among lactic acid bacteria

(2014) Sabrina da Silva Sabo et al.   FOOD RESEARCH INTERNATIONAL

Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis

(2014) Amornrat Wanangkarn et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Cloning of a novel specific SCAR marker for species identification in Lactobacillus pentosus

(2014) Chien-Hsun Huang et al.   MOLECULAR AND CELLULAR PROBES

The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic

(2014) Colin Hill et al.   Nature Reviews Gastroenterology & Hepatology

Preliminary Evaluation of Probiotic Properties ofLactobacillusStrains Isolated from Sardinian Dairy Products

(2014) Maria Barbara Pisano et al.   Biomed Research International

Biowaste: A Lactobacillus habitat and lactic acid fermentation substrate

(2013) Maraike Probst et al.   BIORESOURCE TECHNOLOGY

Technological properties of Lactobacillus plantarum strains isolated from Chinese traditional low salt fermented whole fish

(2013) Xuefeng Zeng et al.   FOOD CONTROL

Functional properties of Lactobacillus plantarum strains: A multivariate screening study

(2013) Angela Guidone et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of microbial conversion and change in pH on iron–gallic acid complexation during lactobacillus fermentation

(2013) Dries Knockaert et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery

(2013) Raquel Rubio et al.   MEAT SCIENCE

Potential Probiotic Lactic Acid Bacteria of Human Origin Induce Antiproliferation of Colon Cancer Cells via Synergic Actions in Adhesion to Cancer Cells and Short-Chain Fatty Acid Bioproduction

(2012) Mongkol Thirabunyanon et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

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

(2012) Shengyu Li et al.   FOOD CHEMISTRY

Functionality and safety of lactic bacterial strains from Korean kimchi

(2012) Yosep Ji et al.   FOOD CONTROL

Antioxidant activity of an exopolysaccharide isolated from Lactobacillus plantarum C88

(2012) Li Zhang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Clinical trial:Lactobacillus plantarum299v (DSM 9843) improves symptoms of irritable bowel syndrome

(2012) Philippe Ducrotté   WORLD JOURNAL OF GASTROENTEROLOGY

Immune Modulation Capability of Exopolysaccharides Synthesised by Lactic Acid Bacteria and Bifidobacteria

(2012) Claudio Hidalgo-Cantabrana et al.   Probiotics and Antimicrobial Proteins

Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

(2011) Luca Settanni et al.   FOOD MICROBIOLOGY

Cereal based functional food of Indian subcontinent: a review

(2011) Arpita Das et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Physical characterization of exopolysaccharide produced by Lactobacillus plantarum KF5 isolated from Tibet Kefir

(2010) Yanping Wang et al.   CARBOHYDRATE POLYMERS

Probiotics and immunity: A fish perspective

(2010) S.K. Nayak   FISH & SHELLFISH IMMUNOLOGY

Microbiological studies of ethnic meat products of the Eastern Himalayas

(2010) Arun Kumar Rai et al.   MEAT SCIENCE

In vitro evaluation of Lactobacillus plantarum DSMZ 12028 as a probiotic: Emphasis on innate immunity

(2009) Marcella Cammarota et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Traditional and novel fermented foods and beverages from tropical root and tuber crops: review

(2009) Ramesh C. Ray et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from “Alheira”, a traditional fermented sausage produced in Portugal

(2009) Helena Albano et al.   MEAT SCIENCE

Functional and Probiotic Attributes of an Indigenous Isolate of Lactobacillus plantarum

(2009) Jai K. Kaushik et al.   PLoS One

Cloning, expression, purification, cofactor requirements, and steady state kinetics of phosphoketolase-2 from Lactobacillus plantarum

(2008) Alejandro Yevenes et al.   BIOORGANIC CHEMISTRY

Anthocyanin-rich sweet potato lacto-pickle: production, nutritional and proximate composition

(2008) Smita Hasini. Panda et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Lactic acid fermentation of anthocyanin-rich sweet potato (Ipomoea batatasL.) into lacto-juice

(2008) Smita H. Panda et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY