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

Abstract

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.