Lactobacillus plantarum is a type of lactobacillus, often found in fermented vegetables and fruit juices. As a probiotic flora in the human gastrointestinal tract, Lactobacillus plantarum has multiple functions such as maintaining the balance of intestinal flora, improving the body's immunity and promoting the absorption of nutrients.
Lactobacillus plantarum is widely used in the food industry. Due to its good tolerance to salt and nitrite, and no obvious direct decomposition of protein and fat, it is widely used in fermented meat products. At the same time, it is also widely used in fermented plant foods. In addition, Lactobacillus plantarum can also produce conjugated linoleic acid.
Health care effects of Lactobacillus plantarum:
① It has a certain immune regulation effect;
② It has an inhibitory effect on pathogenic bacteria;
③ It reduces serum cholesterol levels and prevents cardiovascular diseases;
④ It maintains the balance of intestinal flora;
⑤ It promotes the absorption of nutrients;
⑥ It relieves lactose intolerance;
⑦ It inhibits the formation of tumor cells, etc.
Application of Lactobacillus plantarum：
Silage
Lactobacillus plantarum is the most common bacterial agent used for silage. In silage under anaerobic conditions, these microorganisms quickly become the dominant microbiota and begin to produce lactic acid and acetic acid via the EMP pathway within 48 hours, further reducing competition from other microorganisms.
Under these conditions, Lactobacillus plantarum was found to maintain high competitiveness by producing high levels of heterologous proteins. This allows Lactobacillus plantarum to be used in the biological pretreatment of lignocellulosic biomass.
Foods
Lactobacillus plantarum can be found in many fermented foods, including kimchi, pickles, salted olives, kimchi, Nigerian ogi, soba and other fermented plant-based foods, as well as in some cheeses, fermented sausages and stockfish. The presence of high levels of this bacteria in foods also makes it an ideal candidate for the development of probiotics.
In a 2008 study conducted by Juana Frias et al., Lactobacillus plantarum was used to reduce the allergenicity of soy flour. The results showed that soy flour fermented with Lactobacillus plantarum showed the most effective reduction of immunoglobulin E immune responses (96-99%) compared to other microorganisms, depending on the sensitivity of the sera used in the test. Lactobacillus plantarum has also been found in dadiah, a traditional food made from fermented buffalo milk among the Minangkabau tribes of Indonesia.
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