Functional Annotation of Lactiplantibacillus plantarum 13-3 as a Potential Starter Probiotic Involved in the Food Safety of Fermented Products

Lactobacillus plantarum DP189 Reduces α-SYN Aggravation in MPTP-Induced Parkinson’s Disease Mice via Regulating Oxidative Damage, Inflammation, and Gut Microbiota Disorder

(2022) Lei Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Lactobacillus plantarum and Saccharomyces cerevisiae co‐fermentation on the structure and flavor of wheat noodles

(2022) Zhenzhen Ge et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of Lactobacillus plantarum on functional characteristics and flavor profile of fermented walnut milk

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

Bio-Molecular analysis of selected food derived Lactiplantibacillus strains for CLA production reveals possibly a complex mechanism

(2022) Tariq Aziz et al.   FOOD RESEARCH INTERNATIONAL

Dietary Lactobacillus plantarum improves the growth performance and intestinal health of Pekin ducks

(2022) Keying An et al.   POULTRY SCIENCE

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

(2022) Birsen Yilmaz et al.   Microorganisms

Study on the Nutritional Characteristics and Antioxidant Activity of Dealcoholized Sequentially Fermented Apple Juice with Saccharomyces cerevisiae and Lactobacillus plantarum Fermentation

(2021) Hongcai Li et al.   FOOD CHEMISTRY

Biotransformation of linoleic acid into different metabolites by food derived Lactobacillus plantarum 12-3 and in silico characterization of relevant reactions

(2021) Tariq Aziz et al.   FOOD RESEARCH INTERNATIONAL

Exopolysaccharides from Lactobacillus plantarum NCU116 Facilitate Intestinal Homeostasis by Modulating Intestinal Epithelial Regeneration and Microbiota

(2021) Xingtao Zhou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isolation and characterization of lactic acid bacteria from traditional fermented fish product Shidal of India with reference to their probiotic potential

(2021) Shubham Gupta et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotic Lactobacilli in Fermented Dairy Products: Selective Detection, Enumeration and Identification Scheme

(2021) Nasim Farahmand et al.   Microorganisms

Response of Lactiplantibacillus plantarum NMGL2 to Combinational Cold and Acid Stresses during Storage of Fermented Milk as Analyzed by Data-Independent Acquisition Proteomics

(2021) Min Zhang et al.   Foods

Isolation and characterization of aroma producing lactic acid bacteria from artisanal white cheese for multifunctional properties

(2021) Çisem Bulut Albayrak et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison between surface hydrophobicity of heated and thermosonicated cells to detoxify aflatoxin B1 by co-culture Lactobacillus plantarum and Lactobacillus rhamnosus in sourdough: Modeling studies

(2021) Elahe Abedi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactobacillus plantarum ZJ316 improves the quality of Stachys sieboldii Miq. pickle by inhibiting harmful bacteria growth, degrading nitrite and promoting the gut microbiota health in vitro

(2021) Shuting Hang et al.   Food & Function

In silico characterization of linoleic acid biotransformation to rumenic acid in food derived Lactobacillus plantarum YW11

(2020) Tariq Aziz et al.   ACTA BIOCHIMICA POLONICA

Characterization of Lactic Acid Bacteria Isolated From the Gastrointestinal Tract of a Wild Boar as Potential Probiotics

(2020) Miao Li et al.   Frontiers in Veterinary Science

Dose-dependent production of linoleic acid analogues in food derived Lactobacillus plantarum K25 and in silico characterization of relevant reactions

(2020) Tariq Aziz et al.   ACTA BIOCHIMICA POLONICA

A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

(2020) Tolulope Ashaolu et al.   Microorganisms

CONVERSION OF LINOLEIC ACID TO DIFFERENT FATTY ACID METABOLITES BY Lactobacillus Plantarum 13-3 AND IN SILICO CHARACTERIZATION OF THE PROMINENT REACTIONS

(2020) Tariq Aziz et al.   JOURNAL OF THE CHILEAN CHEMICAL SOCIETY

Enhancement of functional characteristics of blueberry juice fermented by Lactobacillus plantarum

(2020) Yu Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of two novel lactic acid bacteria isolated from the intestine of rainbow trout (Oncorhynchus mykiss, Walbaum) in Slovakia

(2019) Adriána Fečkaninová et al.   AQUACULTURE

Complete genome sequencing of exopolysaccharide-producing Lactobacillus plantarum K25 provides genetic evidence for the probiotic functionality and cold endurance capacity of the strain

(2018) Yunyun Jiang et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Cyclic Peptides that Govern Signal Transduction Pathways: From Prokaryotes to Multi-Cellular Organisms

(2018) Ryan W. Mull et al.   CURRENT TOPICS IN MEDICINAL CHEMISTRY

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

(2018) Sudhanshu S. Behera et al.   Biomed Research International

Identification of Secondary Metabolite Gene Clusters in the Pseudovibrio Genus Reveals Encouraging Biosynthetic Potential toward the Production of Novel Bioactive Compounds

(2017) Lynn M. Naughton et al.   Frontiers in Microbiology

Genetic Variation of pln Loci Among Probiotic Lactobacillus plantarum Group Strains with Antioxidant and Cholesterol-Lowering Ability

(2017) Sundru Manjulata Devi et al.   Probiotics and Antimicrobial Proteins

Isolation and Characterization of Lactic Acid Bacteria from Human Milk and Newborn Feces

(2016) Ikram Medjaoui et al.   JOURNAL OF PURE AND APPLIED MICROBIOLOGY

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

(2015) Ji Wang et al.   CARBOHYDRATE POLYMERS

Inclusion of Fermented Foods in Food Guides around the World

(2015) Stephanie Chilton et al.   Nutrients

Species-specific real-time PCR cell number quantification of the bloom-forming cyanobacterium Planktothrix agardhii

(2012) Catarina Churro et al.   ARCHIVES OF MICROBIOLOGY

An Introduction to the Traditional Fermented Foods and Beverages of Turkey

(2011) Bulent Kabak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION