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

植物乳杆菌 细菌素 食品加工中的发酵 食品科学 食物腐败 发酵 食品安全 生物 生物技术 抗生素耐药性 食品微生物学 细菌 致病菌 微生物学 抗菌剂 乳酸 抗生素 遗传学
作者
Birsen Yılmaz,Sneh Punia,Noemí Echegaray,Shweta Suri,Igor Tomašević,Shahin Roohinejad,Ebru Melekoğlu,João Miguel Rocha,Fatih Özoğul
出处
期刊:Microorganisms [MDPI AG]
卷期号:10 (4): 826-826 被引量:34
标识
DOI:10.3390/microorganisms10040826
摘要

One of the most varied species of lactic acid bacteria is Lactiplantibacillus plantarum (Lb. plantarum), formerly known as Lactobacillus plantarum. 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 Lb. plantarum 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 Lb. plantarum strains and their bacteriocins should also be confirmed with in vivo studies before being employed as food additives. Many of the Lb. plantarum 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 Lb. plantarum 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 Lb. plantarum strains on fermented foods, along with novel approaches to their genomic mapping and safety aspects.
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