The Impacts of <i>Lactiplantibacillus plantarum</i> on the Functional Properties of Fermented Foods: A Review of Current Knowledge
One of the most varied species of lactic acid bacteria is <i>Lactiplantibacillus plantarum</i> (<i>Lb. plantarum</i>), formerly known as <i>Lactobacillus plantarum</i>. It is one of the most common species of bacteria found in foods, probiotics, dairy products, an...
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MDPI AG
2022-04-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/10/4/826 |
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| author | Birsen Yilmaz Sneh Punia Bangar Noemi Echegaray Shweta Suri Igor Tomasevic Jose Manuel Lorenzo Ebru Melekoglu João Miguel Rocha Fatih Ozogul |
| author_facet | Birsen Yilmaz Sneh Punia Bangar Noemi Echegaray Shweta Suri Igor Tomasevic Jose Manuel Lorenzo Ebru Melekoglu João Miguel Rocha Fatih Ozogul |
| author_sort | Birsen Yilmaz |
| collection | DOAJ |
| description | One of the most varied species of lactic acid bacteria is <i>Lactiplantibacillus plantarum</i> (<i>Lb. plantarum</i>), formerly known as <i>Lactobacillus plantarum</i>. It is one of the most common species of bacteria found in foods, probiotics, dairy products, and beverages. Studies related to genomic mapping and gene locations of <i>Lb. plantarum</i> have shown the novel findings of its new strains along with their non-pathogenic or non-antibiotic resistance genes. Safe strains obtained with new technologies are a pioneer in the development of new probiotics and starter cultures for the food industry. However, the safety of <i>Lb. plantarum</i> strains and their bacteriocins should also be confirmed with in vivo studies before being employed as food additives. Many of the <i>Lb. plantarum</i> strains and their bacteriocins are generally safe in terms of antibiotic resistance genes. Thus, they provide a great opportunity for improving the nutritional composition, shelf life, antioxidant activity, flavour properties and antimicrobial activities in the food industry. Moreover, since some <i>Lb. plantarum</i> strains have the ability to reduce undesirable compounds such as aflatoxins, they have potential use in maintaining food safety and preventing food spoilage. This review emphasizes the impacts of <i>Lb. plantarum</i> strains on fermented foods, along with novel approaches to their genomic mapping and safety aspects. |
| first_indexed | 2024-03-09T04:22:42Z |
| format | Article |
| id | doaj.art-2ebc45917a1d4a6185249a5963dbff66 |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-09T04:22:42Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-2ebc45917a1d4a6185249a5963dbff662023-12-03T13:45:18ZengMDPI AGMicroorganisms2076-26072022-04-0110482610.3390/microorganisms10040826The Impacts of <i>Lactiplantibacillus plantarum</i> on the Functional Properties of Fermented Foods: A Review of Current KnowledgeBirsen Yilmaz0Sneh Punia Bangar1Noemi Echegaray2Shweta Suri3Igor Tomasevic4Jose Manuel Lorenzo5Ebru Melekoglu6João Miguel Rocha7Fatih Ozogul8Department of Nutrition and Dietetics, Cukurova University, Sarıcam, 01330 Adana, TurkeyDepartment of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29631, USACentro Tecnológico de la Carne de Galicia, Adva. Galicia no. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainDepartment of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat 131028, IndiaFaculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, SerbiaCentro Tecnológico de la Carne de Galicia, Adva. Galicia no. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainDepartment of Nutrition and Dietetics, Cukurova University, Sarıcam, 01330 Adana, TurkeyLEPABE–Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, PortugalDepartment of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcali, 01330 Adana, TurkeyOne of the most varied species of lactic acid bacteria is <i>Lactiplantibacillus plantarum</i> (<i>Lb. plantarum</i>), formerly known as <i>Lactobacillus plantarum</i>. It is one of the most common species of bacteria found in foods, probiotics, dairy products, and beverages. Studies related to genomic mapping and gene locations of <i>Lb. plantarum</i> have shown the novel findings of its new strains along with their non-pathogenic or non-antibiotic resistance genes. Safe strains obtained with new technologies are a pioneer in the development of new probiotics and starter cultures for the food industry. However, the safety of <i>Lb. plantarum</i> strains and their bacteriocins should also be confirmed with in vivo studies before being employed as food additives. Many of the <i>Lb. plantarum</i> strains and their bacteriocins are generally safe in terms of antibiotic resistance genes. Thus, they provide a great opportunity for improving the nutritional composition, shelf life, antioxidant activity, flavour properties and antimicrobial activities in the food industry. Moreover, since some <i>Lb. plantarum</i> strains have the ability to reduce undesirable compounds such as aflatoxins, they have potential use in maintaining food safety and preventing food spoilage. This review emphasizes the impacts of <i>Lb. plantarum</i> strains on fermented foods, along with novel approaches to their genomic mapping and safety aspects.https://www.mdpi.com/2076-2607/10/4/826<i>Lactiplantibacillus plantarum</i>lactic acid bacteriafermented foodfood industrysafety aspects |
| spellingShingle | Birsen Yilmaz Sneh Punia Bangar Noemi Echegaray Shweta Suri Igor Tomasevic Jose Manuel Lorenzo Ebru Melekoglu João Miguel Rocha Fatih Ozogul The Impacts of <i>Lactiplantibacillus plantarum</i> on the Functional Properties of Fermented Foods: A Review of Current Knowledge Microorganisms <i>Lactiplantibacillus plantarum</i> lactic acid bacteria fermented food food industry safety aspects |
| title | The Impacts of <i>Lactiplantibacillus plantarum</i> on the Functional Properties of Fermented Foods: A Review of Current Knowledge |
| title_full | The Impacts of <i>Lactiplantibacillus plantarum</i> on the Functional Properties of Fermented Foods: A Review of Current Knowledge |
| title_fullStr | The Impacts of <i>Lactiplantibacillus plantarum</i> on the Functional Properties of Fermented Foods: A Review of Current Knowledge |
| title_full_unstemmed | The Impacts of <i>Lactiplantibacillus plantarum</i> on the Functional Properties of Fermented Foods: A Review of Current Knowledge |
| title_short | The Impacts of <i>Lactiplantibacillus plantarum</i> on the Functional Properties of Fermented Foods: A Review of Current Knowledge |
| title_sort | impacts of i lactiplantibacillus plantarum i on the functional properties of fermented foods a review of current knowledge |
| topic | <i>Lactiplantibacillus plantarum</i> lactic acid bacteria fermented food food industry safety aspects |
| url | https://www.mdpi.com/2076-2607/10/4/826 |
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