reviewarticle lactobacillus plantarum with functional...

Review ArticleLactobacillus plantarum with FunctionalProperties An Approach to Increase Safety andShelf-Life of Fermented Foods

Sudhanshu S Behera12 Ramesh C Ray 2 and Nevijo Zdolec 3

1Department of Fisheries and Animal Resources Development Government of Odisha Bhubaneswar India2Centre for Food Biology Studies 107117 Jagamohan Nagar Khandagiri PO Bhubaneswar 751 030 Odisha India3Department of Hygiene Technology and Food Safety Faculty of Veterinary Medicine University of ZagrebHeinzelova 55 10000 Zagreb Croatia

Correspondence should be addressed to Ramesh C Ray cfbsbbsrgmailcom

Received 9 January 2018 Revised 31 March 2018 Accepted 3 April 2018 Published 28 May 2018

Academic Editor Stanley Brul

Copyright copy 2018 Sudhanshu S Behera et al This is an open access article distributed under the Creative Commons AttributionLicense which permits unrestricted use distribution and reproduction in any medium provided the original work is properlycited

Lactobacillus plantarum (widespreadmember of the genus Lactobacillus) is one of themost studied species extensively used in foodindustry as probiotic microorganism andor microbial starter The exploitation of Lb plantarum strains with their long history infood fermentation forms an emerging field and design of added-value foods Lb plantarum strains were also used to produce newfunctional (traditionalnovel) foods and beverages with improved nutritional and technological features Lb plantarum strainswere identified from many traditional foods and characterized for their systematics and molecular taxonomy enzyme systems(120572-amylase esterase lipase 120572-glucosidase 120573-glucosidase enolase phosphoketolase lactase dehydrogenase etc) and bioactivecompounds (bacteriocin dipeptides and other preservative compounds) This review emphasizes that the Lb plantarum strainswith their probiotic properties can have great effects against harmful microflora (foodborne pathogens) to increase safety andshelf-life of fermented foods

1 Introduction

Lactic acid bacteria (LAB) have been used for centuriesfor feed and food fermentation [1ndash3] They are frequentlytaken up in the fermentation of vegetables fruits fish meatand milk [4 5] improving texture and flavor of bread [6]sausages [7] and wine [8] suppress the microbe-dependentspoilage of food [9] and prolong the shelf-life [9] Severalmicrobial species of LAB establish themselves from mouthand gut to large intestine of human beings and thus serveas potential mucosal vaccines [10] LAB is a diverse groupof Gram-positive anaerobic-aerotolerant homofermentativebacteria and L-(+)-lactic acid (LA) producer [11] and forLactobacillus is perhaps the most predominant genus [10]From the populous Lactobacillus Lb plantarum is the mostversatile speciesstrain with useful properties and usuallyfound in numerous fermented food products [12] Moreover

Lb plantarum is widely employed in industrial fermentationand processing of raw foods and ldquogenerally recognized assaferdquo (GRAS) and has qualified presumption of safety (QPS)status [2 13] Lb plantarum strains must have a high abilityto survive in the gastrointestinal tract (GI) and adhere to itsepithelial cells and most importantly be a safe strain (FAOand WHO) of animals and human [14] ldquoFermentationrdquo orldquofood being fermentedrdquo is the nonrespiratory metabolismof substrates (mainly organic compounds) on action ofenzymes or microorganism so that desirable biochemicalchange results in significant refinement of the food [1 2]The importance of fermented foods is to increase the shelf-life of raw food matrices and also known to influence qualityand functionality of foods by improving the taste and flavorfermented foods [3] Positive perceptions of microbes arethus associated with desired changes in the food raw mate-rial during fermentation (fermented food) and beneficially

HindawiBioMed Research InternationalVolume 2018 Article ID 9361614 18 pageshttpsdoiorg10115520189361614

2 BioMed Research International

impacting host health Traditionally fermented foods havebeen valued by many cultures for their health benefits andeven therapeutic properties [3 15] Consumers worldwideare becoming increasingly aware of the relationship betweenfermented food and health and the markets for so-calledldquofunctional foodsrdquo have been growing in recent years Expertsestimate that among functional foods probiotic foods com-prise 60ndash70 of the total markets [16]

2 Systematics and Molecular Taxonomy

The species of the genera Lactobacillus are the dominantmicrobes found in human nutrition and in food microbiol-ogy especially in fermented food systems [17]

Scientific Classification

Domain BacteriaPhylum FirmicutesClass BacilliOrder LactobacillalesFamily LactobacillaceaeGenus LactobacillusSpecies Lb plantarum

Lb plantarum-group (LPG) comprises five closelyadjoining taxonomical species Lb paraplantarum Lb pento-sus Lb fabifermentans Lb xiangfangensis and Lb plantarum(subsp plantarum and subsp argentoratensis) [26 27] Deviet al [28] screened five distinct subspecies of Lb plantarum-group (LPG) from fermented vegetable products keepingpotential probiotic functionality

21 Molecular Screening of Lb plantarum Strain The conven-tional methods of distinguishingscreening of Lb plantarumstrains depend on phenotypic tests (eg morphologicaland biochemical analyses) [27]The conventionaltraditionalmethods also involve a comparison of viable cell countson agar plates and microbial turbidity measurements (600or 620 nm) [35 42] Recently next generation ldquoomics-rdquomethods aiming at a nonbiased and nontargeted detec-tion of genes (genomics) mRNA (transcriptomics) protein(proteomics) metagenome (metagenomics) andmetabolites(metabolomics) and diverse meta-analyses have been appliedto investigate Lb plantarum strains in more detail and on asystems biology level [45] (Table 1) Such expedites generateuntold opportunities to expand our understanding of therole of Lb plantarum involved in economically importantfermentation [46]Themolecular based or ldquoomics-rdquo methodsusing polymerase chain reaction (PCR) and sequencing ofthe 16srRNA gene have been developedThese techniques arewidely used for LAB (Lb plantarum) identification and allowdifferentiation between strains of same species [24] Perez-Dıaz et al [46] studied the amplification (PCR) and anal-ysis [nuclear magnetic resonance (NMR)] of the 16SrRNAgene of Lb plantarum (dominant bacteria) present in fer-mented cucumber using AthoGenrsquos proprietary technologyand databases The perception limit of the assay is found

to be sim104 CFUmL Genotyping (subtyping) methods cancontribute information about the relativity of strains withina species The random amplification of polymorphic DNA-PCR (RAPD-PCR) is an important genotyping techniquecommonly used for identification and determination ofLb plantarum [27] The RAPD processtechnique is costeffective is easy to execute does not require prior sequenceinformation and needs only a little amount of templategenomic DNA [27 47] Dong et al [48] had developed a newgenotyping method to differentiate antifungal Lb plantarumstrains The genotyping method used an alternative to RAPDmethod which is the multilocus variable number tandemrepeats analysis (MLVA) from an array of sources (egcheese silage sauerkraut vegetable and a probiotic product)The MLVA method is found to be better than RAPD-PCRmethod and provided valuable information for the applica-tion of biopreservative strains to reduce mold spoilage infood More recently pulsed-field gel electrophoresis (PFGE)has been widely used as a tool for the analysis of thegenomic diversity of Lb plantarum and also for identificationand characterization of LAB from different food sourcesand geographical region to subspecies and strain level [24]Some studies have been reported regarding the nutritionalrequirements for Lb plantarum growth Complete wholegenome sequences of several Lb plantarum strain such as Lbplantarum WCFS1 Lb plantarum ST-III and Lb plantarumP-8 have become available and these sequences have revealedthat Lb plantarum bacteria are multiple amino acid andvitamin auxotrophs [49 50] Even if the genomic sequencesof several Lb plantarum strains are presently available thereare still limited reports on the function of genes from thesebacteria [51]

22 Genome and Genome size of Lb plantarum Strain As aresult of a process called ldquogenome reductionrdquo Lb plantarumstrains have relatively small genomes varying from 18 to33Mbp [45] Liu et al [49] organized genome sequenceand comparative genome analysis of Lb plantarum (strain 5-2) obtained from fermented foods from Yunnan provinceChina The strain was resolved to consist of 14 insertionsequence (IS) elements (3114 genes) There were DNA repli-cation proteins (24 nos) and DNA repair proteins (76 nos)in 5-2 genome which encodes vital enzymes needed forphosphoketolase (PK) andEmbden-Meyerhof-Parnas (EMP)pathways However Lb plantarum LL441 (isolated fromcheese) contain 29 open reading frame (ORFs) encodingglucosidases belonging to different hydrolase families [52]

3 Lb plantarum in Traditional Food Systems

The market for fermented food and ingredients has beengrowing in recent years and is expected to grow from $63689billion in the year 2016 to $88876 by 2023 [53]The fermentedfood is induced by consumer demand for food productsthat are virginal healthy fresh-like minimally processedand nutritious [54] To preserve the essenceattribute of theparticular fermented food products techniques are neededto retain organoleptic properties and to promise an accept-able shelf-life [53] Hitherto fermented dairy product (eg

BioMed Research International 3

Table1Molecular

metho

dste

chniqu

esused

foridentificatio

nof

Lbplantarum

strains

Molecular

metho

dPrim

erused

Prim

ersequ

ence

(51015840 -31015840 )

Identifi

edLbplantarum

strain

Reference

PCR

LbPI1(forw

ard)

and

LbPI2(reverse)

CCGTT

TAT

GCG

GAAC

ACCTA

andTC

GGGA

TTACC

AAAC

ATCAC

Lbplantarum

ATCC

8014

Quere

etal[18]

RAPD

-PCR

16SrRNA-

based

prim

erP

32TA

CCA

CTA

CAAT

GGATG

Lbplantarum

ATCC

14917

Elegadoetal[19]

RAPD

-PCR

16SrRNA-

based

prim

erA

27F

AGCGGATC

ACT

TCA

CAC

AGGACT

ACG

GCT

ACC

TTG

TTA

CGA

Lbplantarum

YW11

Wangetal[20]

RAPD

-PCR

UB16S-F

and

UB16S-R

AGAGTT

TGATC

CTG

GCT

CAG

andAC

GGCT

ACCTT

GTT

ACG

ACT

Lbplantarum

NTM

I05and

NTM

I20

Imranetal[21]

16SrD

NA

sequ

encing

Universalprim

erSSU

TGCCA

GCA

GCC

GCG

GTA

andGAC

GGGCG

GTG

TGTA

CAA

Lbplantarum

B128B

134

B143B

149B166B

174

Mahmou

dietal[22]

16SrD

NA

sequ

encing

8fand1512r

CACGGATC

CAG

ACT

TTG

AT(CT)(A

C)T

GG

CTCAG

and

GTG

AAG

CTTAC

GG(C

T)T

AGCTT

GTT

ACG

ACT

T

Lbplantarum

MBS

a4Ba

rbosae

tal[23]

RAPD

and

PFGElowast

OPA

5andOPA

20AAT

CGGGCT

GandGTT

GCG

TCC

Lbplantarum

ATCC

8014

andLbplantarum

SD1S612

Adesulu-Dahun

siet

al[24]

16SrD

NA

sequ

encing

27Fand1492R

AGAGTT

TGATC

CTG

GCT

CAG

and

TACGGYTA

CCT

TGTT

ACGAC

TT

Lbplantarum

KX881772

andLbplantarum

KX881779

Abushelaibietal[25]

ITS-PC

R16SF-R2and

23SR

-R10

AGAGTT

TGATC

CTG

GCT

CAG

and

AAG

GAG

GTG

ATCCA

GCC

GCA

Lbplantarum

GA106

FU137NRR

LB-14768

DSM

1066

7JCM1558

DK0

ndash22OB123O

F101

YO175

Adesulu-Dahun

siet

al[24]

RAPD

-PCR

rando

mam

plified

polymorph

icDNA-

polymerasec

hain

reactio

nPC

Rpo

lymerasec

hain

reactio

nPF

GE

pulse

d-field

gelelectroph

oresis

ITS-PC

R16Sndash23SrRNAgene

intergenictranscrib

edspacer

PCRam

plificatio

nlowast

Restric

tionenzyme(

ApaI

andSfiI)


yogurt) has been designed both as a potential source ofbeneficial (probiotic) strains and as a standard formmatrixfor offering such functional strains Nevertheless part ofthe mainstream now shifted to a field of nondairy fer-mented vegetables and fruits of Asia and fermented plantraw material in particular cereal of Europe and Africa asecosystem of potentially beneficial strains [3 55] HoweverLb plantarum is a potential probiotic and is mainly fromfermented food systems [49] including pickles sauerkrautKorean kimchi brined olives sourdough Nigerian Ogi andother fermented fruits and vegetables and also some cheesesfermented sausages and stockfish (unsalted fish especiallycod) [49 56] (Table 2)

31 FermentedVegetable Products Among the several speciesidentified in fermented vegetables Lb plantarum accountsfor lionrsquos share in fermented vegetables due to its ability toresist high saline and acidity content of fermented vegetablesmainly cucumber sauerkraut and olive [56] Moreoverstrains of Lb plantarum have been treated as acceptablestarter cultures giving an array of fermented vegetableproducts [57 58] Several studies reported resulting lactic-fermented food products from sweet potato (Ipomoea batatasL) that is lactopickles [58ndash60] curd [61 62] and lactojuice[57 59 60] employing Lb plantarum (MTCC 1407) as thestarter culture In a study Panda and Ray [57] reportedthat sweet potato (fully boilednonboiled) was pickled (LAfermentation) by preprocessing cut and blanched in brinesolution (NaCl 2ndash10wv) using a probiotic strain of Lbplantarum (MTCC 1407)Thedeveloped pickled sweet potato[pH of 29ndash30 LA of 26ndash32 gkg titratable acidity of29ndash37 gkg and starch of 58ndash68 gkg (on freshweight basis)]was found acceptable by consumers More recently Beheraet al (2018) optimized the process parameters (eg inocu-lums volume salt concentration and incubation period) forpickling of elephant foot yam (Amorphophallus paeoniifolius)The results claimed that the 8 (wv) of NaCl concentration10 (vv) of inoculums volume and 22 d of incubation periodwere found effective for maximum yield of LA

Kimchi is an accustomed Korean fermented food formedfrom Chinese cabbage Kimchi contains various LAB strainsincluding Leuconostoc sp Lactococcus sp Lactobacillus spand Weissella sp The LAB strains that are present duringkimchi fermentation are believed to have possible probioticproperties and health benefits [63] Son et al [34] inves-tigated the possibility of using Lb plantarum Ln4 one ofseveral strains isolated from kimchi as a probiotic accordingto its characteristics as compared to commercial probioticand yogurt starter strains Lb plantarum wikim 18 (KFCC11588P) isolated from baechu (napa cabbage) kimchi exhibitedprobiotic trait [42] The strains of LAB (Lb plantarum B282)were successfully employed as starter in green olive (Spanish-style) fermentation [64] Lb plantarum was the first LABassociated with cucumber fermentation [46] Perez-Dıaz etal [46] conducted cucumber fermentation by using Lbplantarum (2 times 108 CFUmL) primarily Lb plantarum foundin brine and able to produce 06ndash12 lactic acid [46] AbadiSherahi et al [65] studied the effect of Lb plantarum ATCC

8014 fermentation on oxidative stability effects of olive oilThe fermented olive fruits were suggested as an appropriatemethod for preservation of olive quality and olive oil stabilityduring storage Sa Taw Dong is a traditional fermented stickybean product in the Southern Thailand Saelim et al [66]isolated functional properties of Lb plantarum S07 froma fermented stinky bean and showed potential probioticproperties

Lb plantarum was also isolated from starchy wastes Thecassava starch is a potential source of LA In a study Bom-rungnok et al [67] claimed that lactic acid (LA) producedfrom cassava starch using high dilution rate and cell densityof Lb plantarum (SW14) in a continuous mode of operationFufu is a fermented wet paste obtained from cassava starchregularly eaten up in many parts of West Africa Species ofLAB fitting for the genera Leuconostoc Streptococcus andLactobacillus are the dominatingmicroorganisms in fufuThespontaneous food fermentation has several disadvantages(eg survival of food pathogens spoilage of fermentedproducts and long duration) which are still prevailing at thehousehold levels in Africa Thus the use of starter cultures isfavored as activespeedy acidification of the finished productsand also lowers the pH to a certain point which can inhibitthe growth of undesirableunpalatable bacteria [31] Rosales-Soto et al [31] studied fermentation of fortified cassava flour(with protein and provitamin A) using Lb plantarum (strain6710) as starter The fermentation of fortified cassava flourresulted in production of wet fufu which is well accepted byconsumers

32 Fermented Cereal Products Fermented cereal commodi-ties are criticalvaluable sources (eg proteins carbohy-drates minerals vitamins and fiber) of nutrition [68] Thenonalcoholic and alcoholic food commodities (eg MageuTogwa Gowe Poto-Poto and Degue and Obushera) areobtained from cereals (eg rice wheat maize sorghum andmillet) and are voluminously accepted in several regions ofthe world LAB are the prevalent microorganisms (eg Leu-conostoc Pediococcus and Lactobacillus) associated with thefermentation of cereal-based foods and beverages howeveryeasts are also habitually reported but at lower orders ofmagnitude [69] A traditional Turkish cereal-based (preparedfrom wheat flour) and LA fermented food product calledldquotarhanardquo is mostly produced at home or home-scale levelThe fermented finish product (tarhana) is a sequel action ofmixed population of microbes (eg Lb plantarum and Lbbrevis) [70] Ogi is a traditional fermented product usuallyobtained from spontaneous and uncontrolled fermentationof cereals (eg maize sorghum or millet) Several groupsincluding LAB yeasts and molds are deliberately involvedinOgi fermentation although Lb plantarum is the dominantone [71] Traditional fermented beverage of ldquobusherardquo (pre-pared from sorghum and millet flour) is widely consumedin Uganda [71] The LAB from household bushera includedLb fermentum Lb brevis Streptococcus thermophilus and Lbplantarum [72]Boza (prepared frommaizemillet wheat ryeor rice and other cereals) is a historic fermented beverageused up in the countries of Balkan province includingAlbania Bulgaria Romania and Turkey [73] Several LAB


Table2La

ctobacillus

plantarum

strain

mediatedferm

entedfood

prod

ucts

Ferm

entedfood

sFerm

entables

ubstratesou

rce

Identifi

edLbplantarum

strain

Specialfeaturesapplication

Reference

Tradition

alferm

ented

food

sCh

ouric

o+-

Lbplantarum

DSM

Z12028

Indu

cing

proinfl

ammatoryrespon

seCam

marotae

tal[29]

Tofu

Chinesefermenteddairy

Lbplantarum

C88

Antioxidant

activ

ityLi

etal[30]

Fufu

Cassava(

Manihotesculen

taCr

antz)fl

our

Lbplantarum

strain

6710

Protein-fortified

prod

uct

Rosales-Soto

etal[31]

White(Baek)

kimchi

Chinesec

abbage

with

outchili

Lbplantarum

HAC

01New

prob

iotic

developm

ent

Park

etal[3]

Ferm

entedtableo

lives

Spanish

-stylegreenolives

Lbplantarum

B282

Adhesio

nandantip

roliferativee

ffectso

fcolorectalcancer

cells

Saxamietal[32]

Acid

bean

sVignaun

guicu

lata

Lbplantarum

ZDY2

013

EPS

Zhangetal[33]

Kimchi

Chinesec

abbage

Enric

hedwith

Lbplantarum

Ln4

Prob

iotic

effect

Sonetal[34]

Kimchi

Baechu

(napac

abbage)

Lbplantarum

wikim

18(K

FCC1188P)

Prob

iotic

effect

Jung

etal[35]

Korean

kimchi

Lbplantarum

LBP-K1

0Antim

icrobialactiv

ityKw

aketal[36]

Cabbagep

ickle

Korean

cabb

age

Cell-frees

upernatant

ofLbplantarum

NTU

102

Effectiv

eagainst

Vparahaem

olyticu

sBCR

C12864and

CronobactersakazakiiBC

RC13988

LinandPan[9]

Chick

ensausage

Mincedmeat

Lbplantarum

Antioxidant

activ

ityYadav[37]

119870119906119899119906120595

Millet(Pennisetum

glaucum

)Lbreuteri

Lbplantarum

and

Lb

acidophilus

Enhanced

nutrient

qualitiesshelf-lifeand

antio

xidant

potentials

Adedire

etal[38]

Pickled

cabbage

Cabb

age

Lbplantarum

ATCC

I4917

-Tu

rpin

etal[39]

Novelferm

ented

food

sFerm

entedoatfood

-Lbplantarum

UFG

9Lbplantarum

B2Increasedrib

oflavin

(VitB

2)concentration

Russoetal[40

]Ferm

entedsoym

ilkSoybean

Lbplantarum

TWK1

0Antim

elanogenicprop

erty

Pinotn

oirw

ine

(Patagonianred

wines)

-Lbplantarum

ATCC

14917

Malolactic

starterc

ultures

Brizuelaetal[41]

FRGE

Korean

ginseng(Panax

ginseng

Meyer)

Lbplantarum

KCCM

11613P

Antioxidant

activ

ityJung

etal[42]

Litch

ijuice

Litchi

(Litchichinensis

Sonn

)Spraydrying

ofprob

iotic

bacteria(Lb

plantarum

MTC

C2621)w

ithprebiotic

slowastStim

ulated

thed

igestiv

esystem

Kalitae

tal[43]

Bread

-Lbplantarum

P8Im

proved

baking

cond

ition

sand

storage

Zhangetal[44

]FR

GE

ferm

entedredginsengextractEP

Sexop

olysaccharidelowast

Fructooligosaccharide(

FOS)inu

lingum

arabicand

pectin+Po

rtug

uese

dryferm

entedsausage120595Non

alcoho

licbeverage

ofNigeria


species (eg Leuconostoc mesenteroides Lb fermentum Lbpentosus Lb rhamnosus and Lb plantarum) screened fromboza provide antimicrobials (bacteriocins) increasing theshelf-life of the finished product and manifesting healthbenefits [74 75] Since 1994 an oats-based probiotic bev-erage known to be the first commercial product is calledldquoprovivardquo The addition of probiotics (Lb plantarum 299v)and a liquefying agent (malted barley) added beneficialeffects to consumers [76] Another nonalcoholic cookedbeverage named ldquoujirdquo (prepared from sorghum maize orfingermillet) fermentedwith LAB (especially Lb plantarum)[76] Togwa LA fermented product is made from eithercereals (maize millet and sorghum) root tuber of cassavaor their combinations [77] Microbial communities of Togwaare diverse and comprise LAB of the genera Lactobacillus(Lb brevis Lb cellobiosus Lb fermentum and Lb plantarum)[78] Nyanzi and Jooste [69] reported a symbiotic functionaldrink from the oats by participating a probiotic culture (Lbplantarum A28) for the production of fermented beveragesPozol is a maize based probiotic beverage consumed in theSoutheastern Meico [77] Recent studies showed that LAB(eg Lb plantarum) can have a great impact on fabricatingthe pozolmicrobial community [77]

33 Fermented Meat Fish and Dairy Products Lactic acidbacteria (LAB) are involved in fermentation ofmany differentkinds of animal foodstuffs such as meat fish or dairyproducts Meat fermentation involves natural LAB or addedstarter cultures Specific spontaneously naturally fermentedsausages are developed by activity of well adapted strains inmeat and environmental conditions usually called ldquohousemicrobiotardquo [79] In that sense Lactobacillus plantarumstrains showed a high diversity in specific dry fermentedsausages even in the same product of different producers[79 80] This species has been shown as dominant one inmany traditionally fermented sausages worldwide that isin Mediterranean countries [80ndash85] Asia [86ndash88] SouthAmerica [80] or Africa [89] Characterization of dominantLb plantarum from fermented sausages is revealed in manystrains proposed as potential functional starter cultures withdesirable technological and safety properties [23 37 8990] One of the most studied properties of indigenous Lbplantarum strains is ability to produce bacteriocins plan-taricins antimicrobial peptides usable in different foodmatri-ces for reduction of sensitive bacteria including foodbornepathogens or spoilage bacteria [91] Starter cultures or pro-tective cultures have been widely used within the strategies ofimproving safety and quality of fermented sausages [92ndash94]In this respect implementation of selected autochthonousor commercial Lactobacillus plantarum cultures in sausageproduction contributed to reduction of biological hazardssuch as pathogens [95] or biogenic amines [96] as well asenhancing sensorial properties of final products [90] Evenwith controversial concept in meat industry the probioticstrains of Lb plantarum both novel and commercial areintensively studied in fermented sausages in order to developthe so-called probiotic sausages [97ndash99]

Lactobacillus plantarum strains with technological andfood safety properties are also commonly found in traditional

fish products For example Zeng et al [100] selected strainsfrom ldquoSuan yurdquo with good acidification rates antimicrobialactivities moderate proteolytic activity and low (if any)amino acid decarboxylase activity When implemented tofermented surimi Lb plantarum cultures presented favorabletechnological properties revealed in high overall acceptabilityof product From the point of view of product safety Lbplantarum culture applied to fish fermented sausage signifi-cantly reduced the formation of biogenic amines putrescineand cadaverine during fermentation [101]

Considering dairy products Quigley et al [102] empha-size the rare finding of Lb plantarum in raw milk and itslow technological importance in standard milk processingHowever strains with probiotic properties have been isolatedfrom different dairy-related niches for example camel milk[25] cowrsquos or ewersquos raw-milk cheeses and whey [103ndash106]Hence recent studies aremore focused on implementing pro-biotic strains of Lb plantarum in fermentedmilk beverages orcheeses to gain novel products with enhanced health benefits[107 108]

34 Ethnic Fermented Food Fermented bamboo shoots orsmoked and salted fish or local traditional fermented foodis categorized under ethnic fermented foods Fermentedbamboo shoots (eg Eup Ekung Hecche Hirring Soidonand Soibum) are nonsalted acidic products obtained byfermentation with LAB especially by Lb plantarum (range of108 CFUg) LAB (Lb plantarum) is the dominant microor-ganism in ethic fermented foods like idli dosa and dahiwhich are made locally in India and other South Asiancountries (eg Pakistan and Bangladesh) [55 109] In a studyCatte et al [110] reported that the strains of Lb plantarumare often screened from seafood products predominatelyfrom salted and smoked fish products Lb plantarum is themost prolific LAB isolated from traditional cassava basedfermented foods (eg agbelima gari fufu and lafun) fromAfrican countries [111]

35 Novel Foods Mainly Plant Based Foods and BeveragesThe organic matter and starch content of cassava fibrousresidues in semisolid fermentation produce LA using Lbplantarum as starter culture In a study Ray et al [109]investigated that high starch content (60ndash65 of dry weightbasis) of cassava residues can convert to a maximum levelof LA (about 633) using Lb plantarum MTCC 1407 asstarter culture Alcoholic fermentation is an essential stepin producing high-quality vinegar and typically involves theuse of pure yeast to initiate fermentation Chen et al [112]studied using mixed cultures of Saccharomyces cerevisiae andLb plantarum for preparation of citrus vinegar The mixedculture in alcoholic fermentation found the flavor and qualityof citrus vinegar effectively improved indicating additionaleconomic benefits of fermentation However Liu et al [113]studied the investigation of the capability of Lb plantarumBM-LP14723 to enter and recover from the viable but noncul-turable (VBNC) state and to cause beer spoilage The VBNCLb plantarum BM-LP14723 retained spoilage capability Thestudy presented that beer spoilage by Lb plantarum can hide


both in breweries and during transporting and marketingprocess and thus lead to beer spoilage incidents Inwinemak-ing malolactic pathway of fermentation is generally followedin fermentable LAB species However Lb plantarum is oneof the species most widely used for malolactic fermentationin wine making [8] The advantage of Lb plantarum strainis the ability to growcope in the adverse wine environmentgiving diverse and distinct metabolitescompounds that canimprove organoleptic properties of wine For this reason theselective strain (Lb plantarum) is essential for optimizationand preservation during wine making [114] Sweet lemonjuice (rich source of vitamin C and essential minerals) wasfermented with Lb plantarum LS5 to produce a probioticjuice The cell counts (Lb plantarum LS5) increased from 70to 863 log CFUmL during fermentation (37∘C for 48 h) anddecreased from 863 to 7 14 logCFUmL after storage (4∘C for28 d) [115 116] Lb plantarum incorporated in osmoticallydehydrated apple cubes survived over a storage period of6 days at 4∘C maintaining constant values of 107 CFUg inthe apple cubes [53] Freire et al [16] developed a nondairybeverage based on the Brazilian indigenous beverage cauimby selecting a potential probiotic LAB strain (Lb plantarumCCMA 0743) isolated from different Brazilian indigenousfoods (cauim calugi cairi yakupa and chicha) to be used asstarter culture in a blend of cassava and rice to increase theproductrsquos functional properties Zhang et al [44] investigatedthe impact of several baking conditionsfactors (eg doughweight temperature) and storage period on survival rate ofLb plantarum (P8) Bread sampleswith varying doughweight(5ndash60 g) were baked at different temperatures (175ndash235∘C)for 8min and the residual viability of bacterial counts wasdetermined every 2min The baking process significantlydecreased the viability from 109 CFUg to 104-5 CFUg inbread which contributes to the development of probioticbakery products

36 Metabolomics of Lb plantarum in Fermented FoodsFood metabolomics or ldquofoodomicsrdquo has been practiced andadopted in the study of different foodsfermented foodproducts in the literature [117] Specifically in fermentedfood systems it is practically used to estimate and monitorthe changes occurring during the fermentation process andalso to investigate the composition of fermented foods [118]At the beginning the compositeheterogenous componentsin fermented food need to be separatedsimplified prior todetection Several biochemical techniques are adopted by dif-ferent authors for identificationdetection of compositionalmixture found in fermented food products The biochemicaltechnique such as gas chromatography (GC) alone or incombination with mass spectroscopy (MS) called ldquoGC-MSrdquois one of the best used techniques for foodomics detection

High performance liquid chromatography (HPLC) is asubstitute tacticsmethod for GC-MS commonly used formetabolic analysis of fermented food products howeverin comparison to GC HPLC has an inferior chromato-graphic resolution Furthermore HPLC is more convenientthan other techniques and measures a wider range of ana-lytescomponents with higher sensitivity Nuclear magnetic

resonance (NMR) spectroscopy is another advanced ana-lytical technique which is used in separation and recoveryof spent analytes Additionally in NMR technique diversegroup of components can be measured by its high simplicityand reproducibility nature [119]

4 QualityFunctional Properties ofFermented Foods

41 Enzyme Systems In spite of the ancient uses of LABfor production of fermented foods their multipotential forenzyme production has recently generated much researchinterest Therefore enzymes from microorganisms havefound a broad spectrum of industrial applications in thestarch beverages food and textile industries [111 120]

411 120572-Amylase 120572-Amylase (or 14-120572-D-glucan glucanohy-drolase) (EC 3211) catalyzes the hydrolysis (cleavage of120572-14 linkage) of starch (raw and soluble) while conse-quently liberating smaller dextrins and oligosaccharides 120572-Amylase has been classified into the glycoside hydrolasefamily based on amino acid sequence classifications widelyfound among a wide rangediversity of microorganisms (egactinomycetes bacteria molds and yeasts) [121] LAB (Lbplantarum strains) are dominant microbiota involved in thefermentation of numerous carbohydrate-based foods [122]Ray et al [109] studied 120572-amylase production in submergedfermentation and optimized (response surfacemethodology)the process parameters (pH incubation period and temper-ature) using Lb plantarum MTCC 1407 as a starter cultureOf particular importance amylolytic LAB were found usefulin modifying the structure and properties of starches forproduction of lactic acid and 120572-amylases extensively toimprove bread making [6] Amapu et al [120] isolated Lbplantarum (AMZ5) from maize flour that retains excellingstarch degradation ability through production of reducingsugar yield and high extracellular amylase Kanpiengjai etal [121] identified the effect of starch binding domains(SMDs) on biochemical and catalytic properties of 120572-amylaseobtained from Lb plantarum S21 The results indicatedthat the C-terminal SBDs of Lb plantarum S21 120572-amylaseshowed substrate preference and substrate affinity and alsothe catalytic efficiency of the 120572-amylase without any changesin the degradation mechanisms of the enzyme

412 Esterase Lb plantarum are sources of a large varietyof microbial ester hydrolases because they can produce awide range of phenolic alcohols short-chain esters and fattyacids [51] Kim et al [51] identified and characterized anovel SGNH-type esterase (LpSGNH1) from Lb plantarumWCFS1 immobilized for biotechnological applications espe-cially used for a potentially broad range of applications infood

413 Lipase Microbial lipases (triacylglycerol acylhydro-lases) (EC 3113) owing to their broad substrate specificityare widely used in various industrial applications like foodprocessing organic synthesis detergent formulation and oil


manufacturing [123] Uppada et al [123] used Lb plantarumMTCC 4451 as a source of lipase for the purposes of estersynthesis andmeat degradation Andersen et al [124] purifiedlipase from Lb plantarum MF32 originally isolated fromfermented meat The apparent molecular weight of lipasewas estimated to be approximately 75 kDa with isoelectricfocusing (pl) value of 75 and 70This enzyme has been shownto contribute to sensory quality and reduced production offermented sausage

414 120572-Glucosidase 120572-Glucosidases of Lactobacillus havebeen little studied compared to other glycosidases [52]Delgado et al [52] isolated a strain Lb plantarum LL441from the microbiota of a conventional starter free cheesemade from milk The ORFs of gene contain 120572-glucosidases

415 120573-Glucosidase 120573-Glucosidase (EC 32121) catalyzesthe hydrolysisbreakdown of aryl and alkyl 120573-glucosides (egdiglucosides and oligoglucosides) [125] Several strains ofLb plantarum showed 120573-glucosidase activity (Behera andRay 2017) Lei et al [126] investigated that strains of Lbplantarum (LP1 LP2 LP3 LP5 LP6 LP7 and LP11) showed120573-glucosidase activity that degrades cyanogenic glycosidesduring spontaneous cassava fermentation Gouripur andKaliwal [127] had undertaken a study to isolate screenand optimize intracellular 120573-glucosidase production by Lbplantarum strain LSP-24 from colostrum milk

416 Phosphoketolase-2 (EC 41222) Phosphoketolase-2from Lb plantarum accepts either xylulose-5-phosphate(Xu5P) or fructose-6-phosphate as substrate and plays animportant role in energy metabolism [128]

417 Enolase The experimental data reported that the Lbplantarum LM3 has the potential of binding human plas-minogen (Plg) This work also provided the evidence thatthe cell wall fraction of Lactobacillus strain (LM3) surface-displayed enolase which has the capacity to bind to plasmino-gen [129] Vastano et al [129] analyzed Lb plantarum LM3 fortolerance to GI environmental conditions found intrinsicallyresistant to stimulate pancreatic juice and to bile salts

418 Lactate Dehydrogenase (LDH) Lactate dehydrogenase(LDH) (EC 11127) catalyzes the reductiondeduction ofpyruvate to lactate the majordominant finished product inhomolactate fermentation Krishnan et al [130] reported thatwhole cell of Lb plantarum (NCIM 2084) revealed low levelsof LDH activity but cells treated with organic solvents likechloroform diethyl ether and toluene increased the activityof LDH

42 DipeptidesBioactive Peptides Lb plantarum is well rec-ognized particularly because it can produce antimicro-bial cyclic dipeptides (CDPs) Kwak et al [36] reportedthe verified set of CDPs with antimicrobial activity fromLb plantarum LBP-K10 against multidrug-resistant bacteriapathogenic fungi and influenza A virus The result exhibitedconsiderably higher antimicrobial activity against the testedpathogenic microorganisms

43 Vitamins Fermentation with food grade LAB is a goodstrategy to improve the nutritional values and vitamin con-tents of food products [131ndash133] The addition of vitamins(folate riboflavin vitamin B12 etc) producing Lb plantaruminto fermented milk yogurt or soybean could potentiallyincrease the vitamin concentrations and supply nutrients toconsumers [132] The Lb plantarum is more adjustable in theharsh condition of fermentation processes The adaptabilityof Lb plantarum to a fermentation process their metabolicflexibility and biosynthesis ability are some of the criticalattributes that assist the progress and application of differentstrains of Lb plantarum in fermented foods for in situreleasing producing andor increasing specific beneficialcompounds (eg vitamin B2) [134] Li et al [132] studiedisolating extracellular vitamin B12 (cobalamin) producingLb plantarum strains (LZ95 and CY2) from lab stocks andevaluated their probiotic potential for application in thefood industry Vitamin B12 producing Lactobacillus strains(60ndash98 120583gL) was found to have good viability in bile salts(03) and gastric acid (pH 20 and 30) as well as goodattachmentadhesion to Caco-2 cells

44 Development of Aroma Flavor and Texture in FermentedFoodProducts Lb plantarum has an outstanding effect onthe flavor and texture in fermented foods [24] The qualityof fermented foodproducts (eg kimchi sauerkraut jeot-gal and pickles) could be improved by several Lb plan-tarum strains in terms of stability of quality enhancedtaste and health-promoting benefits [135] The microbialspoilagedecay of fruit juices has been implicated to moldyeast and acetic and lactic acid bacteria The LAB (Lbplantarum) develops an unsavoryundesirable buttermilk asa result of diacetyl and fermented flavor due to organic acid(LA acetic acid) production However these Lb plantarumstrains also caused the swelling of packages due to theformation of carbon dioxide (CO2) [136] Berbegal et al [137]reported methodological characterization of Lb plantarumstrains isolated from Apuliangrape wines Various factors(eg pH ethanol tolerance sugar resistance to lyophiliza-tion and presence of starter cultures) in grape wine wereevaluated However coinoculation of S cerevisiae and Lbplantarum in grape improves the bacterial adjustment toharsh conditions of wine and shortened the fermentationtime Lb plantarum is able to conduct the beer fermentationwhich had antibacterial effects Moreover the occupancy ofalcohol or related compounds nearly low pH and inadequateamounts of nutrients and oxygen results in high microbio-logical stability of beer [138] However in spite of the factthat these adverse conditions prevail there is still possibilityof developing of spoilage microorganisms that is manifestedin turbidity increase and unpleasant flavor Furthermoresome beer spoilage microorganisms are also able to producepathogenic chemicals [113]

45 Biopreservative Compounds The controlgrowth of oneorganism (undesired) by another has receivedmuch attentionin recent years [139] In fermented food series biopreser-vation refers to the usebenefit of antagonistic microorgan-isms or their metabolic products to inhibit (or destroy)


undesired microorganisms in fermented food productsthereby upgrading food safety and extending the shelf-lifeof foods [9] Several methods of food and feed processingand preservation have been used to preventcontrol thedevelopment of microorganisms in foods and consequentlyavoid the formation of toxins Physical methods such asdrying and irradiation as well as chemical preservativessuch as organic acids (eg sorbic propionic and benzoicacid) are most frequently used in food preservation Furtherconsumersrsquo demand for healthier and safer foods creates aneed for use of natural solutions and derives researchers toinvestigate biological methods for the control of foodbornepathogens [139]

46 Exopolysaccharide (EPS) EPS are the ldquofood grade bio-polymersrdquo or high molecular weight extracellular biopoly-mers obtained from natural sources that are formed duringthe metabolic process of microorganisms (eg bacteriafungi and blue-green algae) [140 141] Among the widevariety of EPS-producing microorganisms LAB is generallyregarded as safe because of the long history of secure applica-bility in substances for human utilizationconsumption [142]In addition EPS has been reported to contribute the rhe-ology of the fermented food and provides potential health-promoting properties in the advances of functional foods[141] In the last decade a large number of EPS-generatingLAB have been isolated from a variety of fermented foodsystems (eg cheese kefir sausages wine and yogurt) Thespecies of LAB such as those of Streptococcus LactobacillusPediococcus Lactococcus and Bifidobacterium are frequentlyreported as EPS-generating microorganisms However Lbplantarum is an eminentmicroorganism for its potential EPS-producing properties and received considerable attention[20] It has been proved that several influencing factorsdepend on the yield of EPSThe composition ofmonosaccha-ride and its structure and microbial culture conditions andtheir media composition use are greatly dependent on theEPS-producing microorganisms [20] In a study Zhang et al[143] reported a high molecular mass polysaccharide (11 times106Da) [composed of glucose and galactose (2 1)] obtainedfrom Lb plantarum C88 (isolated from fermented dairytofu) when grown in a semidefined medium Lb plantarum(70810) screened from Chinese Paocai produced EPS witha narrow range of molecular mass (2028ndash2046 kDa) andis composed of three important monosaccharides (glucosemannose and galactose) [20] Besides Lb plantarum KF5isolated fromTibet kefir (traditional beverage recovered fromfermentation of milk with kefir grains) was noted to becomposed of similar types ofmonosaccharides as found inLbplantarum (70810) [144] Gangoiti et al [141] isolated an EPSproducer strain (Lb plantarumCIDCA 8327) from kefir withencouraging properties for the improvement of functionalfoods Lb plantarum K041 isolated from traditional Chinesepickle juice originating from Kaixian possessed high yieldpotential for EPS production [142] There is voluminousresearch which has revealed that some EPS produced by LABhave been considered as a potential grade of bioactive naturalproducts in the biochemical and medical applications such

as immunomodulatory antitumor and antioxidant effectsand cholesterol lowering activities [140 145] EPS fromLb plantarum ZDY2013 may be a promising candidate fortherapeutic and health food The maximum yield was 429 plusmn303mgL and the molecular mass was 517 times 104Da [33]

47 Biosurfactants Microbial biosurfactants (BSs) arediverse group of amphiphilic compounds (both hydrophilicand hydrophobic moieties) produced by a variety of LABspecies [146] Bakhshi et al [146] performed the screening ofBSs formed by Lb plantarum (PTCC 1896) based on dynamicsurface tension (DST) values One promising function of BSsis using them as an antiadhesive agent opposite to pathogenicbacteria [146]

48 Other Bioactive Compounds (Ascorbic Acid (AA) TotalPhenols etc) During the fermentation process microor-ganisms can convert or degrade the phenolic compoundsThus by changing the structure of phenolic compounds thecomplexation with iron and the bioavailability of the mineralcan be influenced [4] It is known that Lb plantarum acommonly used microorganism in plant based fermentationcontains tannase activity [147] Gallic acid (GA) contains agalloyl group leading to complexation with iron and thusdecreasing the availability of iron Lb plantarum LMG6907is an efficient bacterium to destabilize the formed com-plexes which lead to an improved bioavailability of iron[147] Composite organic wastebiowaste was assessed for itsphysical chemical and microbial suitability to serve as asubstrate for the fermentative production of lactic acid (LA)In a study Probst et al [148] studied that the compositeorganic waste (biowaste) which is a preferred habitat of LAB(Lb plantarum) is used in a fermentation process for LAproduction

5 Safety and Shelf-Life of Fermented Foods

Use of probiotic bacteria is a useful strategy to obtainproducts with longer shelf-life as well as safer properties dueto their ability to delay or prevent the growth of commoncontamination bacteria [5 115 116] (Figure 1)

51 Bacteriocin Thebacteriocin is a wide range of geneticallyencoded antibacterial peptides known to be active againstclosely related bacteria [149] Some studies have also reportedon activity against unrelated strains especially those thatare pathogenic and responsible for food spoilage [149] Lbplantarum in particular produced bacteriocin of high activityand a wide range of antimicrobial activity including S aureusL monocytogenes and A hydrophila [149 150] There arethree approaches for potential application of Lb plantarumstrain and bacteriocin for biopreservation of foods in thefood industry inoculation of Lb plantarum that produce thebacteriocin into foods during processing application of thepurified or crude bacteriocin directly onto the food productand applications of a previously fermented product from abacteriocin producing strain [9]

Barbosa et al [23] isolated two-peptide plantaricin pro-duced by Lb plantarum (MBSa4) isolated from Brazilian


Food Safety

Probiotic strain [Lb plantarum]characteristics

Human originAdherence to intestinal cells

Figure 1 Theoretical basis for selection of Lb plantarum strain Use of probiotic bacteria (Lb plantarum) is a useful strategy to obtainfermented food products with longer shelf-life (food safety) and safer properties due to their ability to delay or prevent the growth of commoncontamination bacteria (antimicrobial activity) and being of human origin as well as adhesion to intestinal cell lines

salami The molecular weight of bacteriocin produced byLb plantarum (MBSa4) was determined by SDS-PAGE tobe around 25 kDa A novel bacteriocin-M1-UVs300 whichwas produced by Lb plantarum M1-UVs300 was purifiedand characterized from fermented sausage Bacteriocin-M1-UVs300 was purified sequentially by an aqueous two-phasesystem (ATPS) and a Sephadex G-50 gel chromatographyassay combined with reverse phase high performance liquidchromatography (RE-HPLC) [125] The molecular weight ofthe bacteriocin-M1-UVs300 was approximately 34 kDa hav-ing major 120573-sheet (content of 5243) 120572-helix (1617) 120573-turn (1527) and random coil (1612)The bacteriocin-M1-UVs300 exhibited inhibitory activity against Gram-positiveand Gram-negative bacteria Also it was relatively heat-resistant and it was also active over a range of pH (2ndash8) andit was sensitive to proteolytic enzymes but not to 120572-amylase[125] The bacteriocin withstands heating at 80∘C for 120minand is stored at 4∘C for 6 months [150] The bacteriocinformed by Lb plantarum (MBSa4) confers stability to low pHand heat and is with long shelf-life It is relevant to emphasizethe antagonistic properties of Lb plantarum (MBSa4) incontrast to fungi which are natural spoilage organismsand can produce health-damaging mycotoxins [23] Theantilisterial bactericidal activity has also been proclaimed forother bacteriocin produced by Lb plantarum [150] Engel-hardt et al [151] examined the combining effect of commonsalt (NaCl) and low temperature on antilisterial bacteriocinproduction of Lb plantarum (ST202Ch) The bacteriocinformation under high salt concentration and low temperaturewas found not adequate to restrict the growth of Listeriamonocytogenes Lin and Pan [9] characterized bacteriocinproduced by Lb plantarum (NTU 102) from homemadeKorean style cabbage pickles This strain exhibited good

survival at an acidic condition (low pH) being vigor to highbile concentrations increased toleranceresistance to Vibrioalginolyticus infection pathogen restriction and good abilityto cut back low-density lipoprotein (LDL-C) to high-densitylipoprotein cholesterol (HDL-C) ratios

52 Probiotic Properties of Lb plantarum Strain Over the lastdecades the consumption of probiotics has attracted con-siderable attention According to the FAOWHO probioticsspells ldquoviablemicroorganisms that confer health benefitsaidsto the host when administrated in adequatecompetentamountsrdquo [115 116] The scientific validity of Lb plantarumstrain as probiotics was first evaluated by characterizing bileand acid resistance (safeguard) in the intestinal tracts ofanimal and human hosts [35 42] Moreover Lb plantarumhelped reduce overall symptoms of burden of infection ofGI tracts [152] It is believed that adherent probiotic (Lbplantarum) has beneficial health effects especially connectedto the inhibition of pathogen adhesion to intestinal cell lines[22] Two new strains namely Lb acidophilus P110 and Lbplantarum P164 were screened from faeces of healthy breast-fed (Egyptian) infants and were diagnosed as promisingprobiotics [153 154] In recent years the curiosity in Lbplantarum strain has heightened chiefly in relation to itsprobiotic potential and its practicable application in varietyof fermented foods and beverages [56 107] It is generallybelieved that the minimum concentration of living probioticmicroorganism (Lb plantarum strain) in the fermentedfoodproduct at the time of consumption should be at least107 CFUml (org) to achieve the proposed health benefits[155] Jia et al [14] isolated Lb plantarum (KLDS10391) whichis a probiotic strain from the traditional fermented dairyproducts and identified to produce bacteriocin opposing to


Gram-negative andGram-positive bacteria Abushelaibi et al[25] studied the investigation of probiotic characteristics andfermentation profile of selected LAB from raw camelmilkLbplantarum KX881772 and Lb plantarum KX881779 appearedvery promising in fermentation profiles In addition Lbplantarum strain is recognized as natural probiotic of thehuman GI tract and can decrease intestinal heavy metalabsorption reduce metal accumulation in tissues and alle-viate hepatic oxidative stress [156] Nevertheless processingparametersconditions like pH pressure acidity gastric acidtemperature and bile salts decrease the activityviabilityof probiotic (Lb plantarum) strain Probiotics ought to bemicroencapsulated in order that they are liberated in the GItract in adequate numbers [43] Various techniques for themicroencapsulation of Lb plantarum cells have been pursuedas a form of cell protection [43 157] Among the materialsused for microencapsulation of Lb plantarum the mostfrequently explored ones are chitosan pectin and naturalgum (sodium alginate) [43 157]

53 Antimicrobial Activity Lb plantarum strains are chieffactorscomponents in a variety of fermentation processeswhereby their fructification of organic acids hydrogen per-oxide (H2O2) diacetyl and other antimicrobial componentsincreased the safety and quality fermented foods [48] LAis the major organic acid produced by Lb plantarum strainOther organic acids produced are acetic acid propionic acidphenyllactic acid (PLA) formic acid and succinic acid Theapproach of action of organic acids is the reduction of pH inthe environment causing inhibition of several microorgan-isms [66] Guimaraes et al [139] demonstrated the potentialuse of Lb plantarum (UM55) for inhibiting the growthof aflatoxigenic fungi (Aspergillus flavus) Lb plantarum(UM55) was analyzed for the existence of organic acids [eglactic acid phenyllactic acid (PLA) hydroxy phenyllactic acid(OH-PLA) and indole lactic acid (ILA)] Lin and Pan [9] iso-lated Lb plantarum (NTU 102) from homemade Korean stylecabbage picklesThe antibacterial substances produced by Lbplantarum (NTU 102) which is named LBP 102 exhibiteda broad inhibitory spectrum The remarkable effects of LBP102 against this and other pathogens [Vibrio parahaemolyticus(BCRC 12864) and Cronobacter sakazakii (BCRC 13988)]indicated its potential as natural preservative It is establishedthat the electrostatic interactions with membrane of bacterialcells are authoritativeresponsible for primary binding ofantimicrobial agents [23] Moreover antimicrobial effect oforganic acids is due to the undissociated form of organicacids It can diffuse through the cellmembrane once internal-ized into the anions and protons The proton ions impel theinternal pH to decrease resulting in interruption of protonmotive force and preventing substrate transport mechanisms[66]

54 Antifungal Effects Considering the harmful effects offungi contamination several strategies to underrate myco-toxin production are of growing passion [158] Antifungalactivity of Lb plantarum strains has been exhibited to bedue to presence of phenyllactic acid (PLA) cyclic dipeptidesfatty acids and organic acids [48] Gupta and Srivastava

[159] studied the antifungal effect of antimicrobial peptides(AMPs LR14) caused by Lb plantarum (LR14) in contrastto spoilage fungi (eg Aspergillus niger Mucor racemosusPenicillium chrysogenum and Rhizopus stolonifer) The pep-tides (AMPs LR14) caused dysfunction to both the hyphalgrowth and spore germination of fungi However in foodindustry fermented food systems containing fungal spoilage(microorganisms) can be diminished by the supplementa-tion of appropriate amount salts and propanoic acid Inaddition adoption of modified atmosphere packaging andbiopreservation principles (eg pasteurization or irradiation)are essential for increasing the effects of antifungal effects[23] More recently Dong et al [48] suggested that proteinandor carbohydrate moiety of LAB (Lb plantarum strain)show a major act in mycotoxin bindingattaching Never-theless the mechanism of antifungal response is difficult tounfoldillustrate due to complicated and cooperative inter-actions between these considerable groups of antimicrobialcompounds (eg peptides proteins and organic acids) [23]

55 Antioxidant Properties Lb plantarum strains screenedfrom conventional fermented food possess many functionalproperties especially antioxidant properties [160] They arecolonized in the intestinal tract and play a critical role inprotection from free radicals In addition antioxidant activityof Lb plantarum strains contributes to the preservation ofvarious disorders (eg diabetes cardiovascular diseases andulcers of GI tract) [160] Yadav [37] studied the antioxi-dant properties of chicken sausages (prepared from mincedchicken meat) fermentation with Lb plantarum supple-mented with starch and dextrose as well as evaluation of scav-enging activity across 2-2-azino-bis-3 ethylbenzthiazoline-6-sulphonic acid (ABTS) radical cation superoxide anion(SASA) 11-diphenyl-2-picrylhydrazyl (DPPH) free radicalslipid oxidation and thiobarbituric acid (TBA value) Tang etal [161] isolated Lb plantarum (MA2) strain and evaluatedthe antioxidant activities (in vitro strain) from Chinesetraditional Tibetan kefir grains The results revealed thatLb plantarum (MA2) can accept hydrogen peroxide (H2O2gt20mM) and its fermentate had strongpotent reducingability and free radical scavenging capacity Moreover threegroups of antioxidant-related genes (cat gshR and npx) werefound upregulated under H2O2 challenge

56 Antimutagenic Activity It has been shown that specificprobiotic strains exert antiproliferative effects via collectiveactions between adhesionattachment to colon malignantcells and production of fatty acids mainly butyric andpropionic acids [162] Saxami et al [32] studied the modesof action and the potential beneficial effects of Lb plantarumB282 on human colorectal cancer cells The strain exhibitedsignificantly higher adhesion rates and inhibited growth ofhuman colon cancer cells (Caco-2 colon and HT-29) bypromoting a G1 phase arrest and downregulation of specificcyclin genes

57 Immune Response Lactobacillus sp being the most com-monly used probiotic agent improves intestinal microbiotaand gut health and regulates immune system in consumers


[163] Several reports suggested that the supplementation ofprobiotics (Lb plantarum strain) can improve the growthdisease resistance and immune response of fish [164 165]Considering the tolerance-inducing immunomodulatoryeffects of Lb plantarum it is of attractioninterest to searchthe opportunity of using allergen expressing Lactobacillusas delivery vehicle in immunotherapy or an allergy vaccine[166] Minic et al [166] studied analysis of the prospectto use engineered Lb plantarum (WCFS1) with a surface-displayed respiratory allergen (Fes p1) in immunotherapy forpollen allergy Lb plantarum showed an increased level ofspecific serum IgA The recent studies demonstrated that Lbplantarum CCFM639 a selected candidate probiotic strainwith enhanced aluminium- (Al-) binding antioxidative andimmunomodulatory abilities in vitro and in vivo providessignificant protection against Al-toxicity in mice [167] In astudy Kwon et al [168] reported that the anti-inflammatoryeffect of Bifidobacterium longum LC67 and Lb plantarumLC27 isolated from kimchiThese strains induced interleukin-(IL-) 8 and tumor necrosis factor (TNF) expression andstimulated macrophages against ethanol-induced gastritisand liver injury in mice [168]

58 Health-Promoting Properties The increasing healthawareness with the useconsumption of probiotic strainshas been encouraged among consumers to overcomethe growing diseases risks [eg intolerance to lactosediabetes and cardiovascular diseases (CVDs)] in the worldnowadays [22] Recently Lb plantarum has been appliedin medical fields for the cure of different chronic andCVDs (eg Alzheimerrsquos Parkinsonrsquos diabetes obesitycancer hypertension urinogenital complications and liverdisorders) [169] In vitro studies examining various cell lineshave indicated that Lb plantarum strains have a therapeuticeffect [170] Furthermore clinical analyses have shown theefficacy of Lb plantarum strains in the cure or treatmentof gastrointestinal disorders along with irritable bowelsyndrome and ulcerative colitis including diarrheal diseases(eg antibiotic-associated diarrhea and Clostridium difficile-associated diarrhea) [170 171] For instance kimchi is familiaras a healthy food and provides the health-promoting effects(eg anticancer antioxidative antidiabetic and antiobesityeffects) [135] Park et al [3] isolated Lb plantarum (HAC01)from white kimchi and gave it to a diet-induced obese(DIO) mouse that received a high-fat (HF) diet to assessthe functionality in vivo The mouse received the lifeviablestrains which revealed great decrease in bodyweight and totalweight gain during 8 weeks compared to the high-fat controlgroup More recently Mihailovic et al [172] studied assessingthe effect of the probiotic Lb paraplantarum BBCG11 on theregulatory pathway underlying the defense responses of theliver and kidney in diabetic rats The probiotic (Lb paraplan-tarum BBCG11) administration found the development ofdiabetic complications in rats El Temsahy et al [154] studiedthe defensive efficiency of new safe probiotic strains [Lbplantarum (P164) and Lb acidophilus (P110)] screened fromfaeces of breast-fed infants against experimental trichinel-llosis in mice Lb plantarum P164 induced a noticeableparasitological and histopathological improvement toward

Trichinella infestation inmiceThus this promising probioticstrain contributes a future preventive scope as a possible safenatural protective agent against T spiralis infection

6 Future Research Focus

The scope that needs vigilant study is the probiotic (Lb plan-tarum strain) inclusion along with the use of protein supple-ment in starch-nondairy-based fermented foodbeveragesfor challenging prevalent protein-energy malnutrition inthe world The incorporation of probiotics (Lb plantarum)strains into traditional fermented food system is presentlybeing investigated as a way of recommending the ruralcommunity to resolve worsening health conditions In addi-tion educationtraining and awarenessenlightenment ofprovinciallocal processors and consumers with upgradingand optimization of local technologies would go a long wayto sustain the health and functional benefits of such starch-nondairy-based fermented foodbeverages in developingcountries

7 Conclusion

Lb plantarum strains were obtained from indigenous fer-mented foods and involved in the fermentation of nondairyand dairy productsfoods These strains retain a momentouscapability to contrast various pathogenic bacteria includingboth Gram-negative and Gram-positive species which cancontaminate food and are responsible for diseases in humansThe biosynthesis of organic acids enzyme systems bioactivepeptides vitamins and EPS is proposed as one of the mainmechanisms through which the antimicrobial antioxidantand probiotic activities are exerted The antagonistic fea-ture and probiotic properties of Lb plantarum strains canbe a distinctive traitfunction as biocontrol agents againstpotentially harmful microorganisms during food processingand storage and also increased the shelf-life and safety offermented foods To reduce the use of chemical compoundsthis probiotic strain present in fermented food system cancontributewarrant increasing health and well-being andreducing the risk of the consumer There are still manychallenges ahead and in any case the choice of probioticstrain to be used in fermented food is essential

Abbreviations

ABTS 2-2-Azino-bis-3ethylbenzthiazoline-6-sulphonic acid

CVDs Cardiovascular diseasesEMP Embden-Meyerhof-Parnas pathwayEPS ExopolysaccharideFAO Food and Agriculture OrganizationGC Gas chromatographyGC-MS Gas chromatography and mass

spectrometryGI Gastrointestinal tractGRAS Generally recognized as safeHPLC High performance liquid chromatographyIL Interleukin


IS Insertion sequenceLAB Lactic acid bacteriaLPG Lb plantarum-groupMLVA Multilocus variable number tandem

repeat analysisNMR Nuclear magnetic resonanceORFs Open reading framesPCR Polymerase chain reactionPFGE Pulsed-field gel electrophoresisPK Phosphoketolase pathwayQPS Qualified presumption of safetyTBA Thiobarbituric acidTNF Tumor necrosis factorVBNC Viable but nonculturableWHO World Health Organization

Conflicts of Interest

The authors confirm that this article content has no conflictsof interest

Acknowledgments

The authors are grateful to the authorities of Centre for FoodBiological Studies 107117 JagamohanNagar PO-KhandagiriBhubaneswar Odisha 751030 India for providing necessaryfacilities to carry out this research

References

[1] L Axelsson S Ahrne and S Ahrne ldquoLactic acid bacteriardquo inApplied Microbial Systematics pp 367ndash388 Springer Nether-lands 2000

[2] R C Ray and V K Joshi ldquoFermented Foods Past presentand future scenariordquo in Microorganisms and Fermentation ofTraditional Foods R C Ray and DMontet Eds pp 1ndash36 CRCPress Boca Raton Fla USA 2014

[3] S Park Y Ji H Park et al ldquoEvaluation of functional propertiesof lactobacilli isolated fromKoreanwhite kimchirdquoFoodControlvol 69 pp 5ndash12 2016

[4] R C Ray and S H Panda ldquoLactic acid fermented fruitsand vegetables an overviewrdquo in Food Microbiology ResearchTrends M V Palino Ed pp 155ndash188 Nova Science PublishersHauppauge NY USA 2007

[5] SH PandaN BKar R C Ray andDMontet ldquoProbiotic lacticacid bacteria applications in food feed and pharmaceuticalindustriesrdquo in Biotechnology Emerging Trends R Z Sayyed andA S Patil Eds pp 177ndash196 Scientific Publisher Jodhpur India2008

[6] S S Behera and R C Ray ldquoSourdough breadrdquo in BreadFortification for Nutrition and Health C M Rosell J Bajerskaand A F El Sheikha Eds pp 53ndash67 CRC Press Boca RatonFla USA 2015

[7] E H Drosinos and S Paramithiotis ldquoCurrent trends in micro-biological technological and nutrional aspects of fermentedsausagesrdquo in Fermented Foods Part II Technological Interven-tions CRC press Boca Raton Fla USA 2017

[8] D Saigal and R C Ray ldquoWinemaking Microbiology bio-chemistry and biotechnologyrdquo in Microbial Biotechnology in

Horticulture R C Ray and O P Ward Eds vol 3 pp 1ndash33Science Publishers Enfield NH USA 2007

[9] T-H Lin and T-M Pan ldquoCharacterization of an antimicrobialsubstance produced by Lactobacillus plantarum NTU 102rdquoJournal ofMicrobiology Immunology and Infection pp 1ndash9 2017

[10] A Elagoz A Abdi J-C Hubert and B Kammerer ldquoStructureand organisation of the pyrimidine biosynthesis pathway genesin Lactobacillus plantarum A PCR strategy for sequencingwithout cloningrdquo Gene vol 182 no 1-2 pp 37ndash43 1996

[11] B Liu M Yang B Qi X Chen Z Su and YWan ldquoOptimizingl-(+)-lactic acid production by thermophile Lactobacillus plan-tarum As 13 using alternative nitrogen sources with responsesurface methodrdquo Biochemical Engineering Journal vol 52 no 2pp 212ndash219 2010

[12] A Guidone T Zotta R P Ross et al ldquoFunctional propertiesof Lactobacillus plantarum strains A multivariate screeningstudyrdquo LWT-Food Science and Technology vol 56 no 1 pp 69ndash76 2014

[13] A Ricci A Allende D Bolton et al ldquoUpdate of the list ofQPS-recommended biological agents intentionally added tofood or feed as notified to EFSA 5 suitability of taxonomic unitsnotified to EFSA until September 2016rdquo EFSA Journal vol 15no 3 2017

[14] F-F Jia L-J Zhang X-H Pang et al ldquoComplete genomesequence of bacteriocin-producing Lactobacillus plantarumKLDS1 0391 a probiotic strain with gastrointestinal tract resis-tance and adhesion to the intestinal epithelial cellsrdquo Genomicsvol 109 no 5-6 pp 432ndash437 2017

[15] R C Ray and P S Sivakumar ldquoTraditional and novel fermentedfoods and beverages from tropical root and tuber crops reviewrdquoInternational Journal of Food Science amp Technology vol 44 no6 pp 1073ndash1087 2009

[16] A L Freire C L Ramos P N da Costa Souza M G BCardoso and R F Schwan ldquoNondairy beverage produced bycontrolled fermentationwith potential probiotic starter culturesof lactic acid bacteria and yeastrdquo International Journal of FoodMicrobiology vol 248 pp 39ndash46 2017

[17] F Dellaglio and G E Felis ldquoTaxonomy of lactobacilli andbifidobacteriardquo Probiotics and Prebiotics Scientific Aspects vol25 2005

[18] F Quere A Deschamps and M C Urdaci ldquoDNA probe andPCR-specific reaction for Lactobacillus plantarumrdquo Journal ofApplied Microbiology vol 82 no 6 pp 783ndash790 1997

[19] F B Elegado M A R V Guerra R A Macayan H AMendoza and M B Lirazan ldquoSpectrum of bacteriocin activityof Lactobacillus plantarum BS and fingerprinting by RAPD-PCRrdquo International Journal of Food Microbiology vol 95 no 1pp 11ndash18 2004

[20] J Wang X Zhao Z Tian Y Yang and Z Yang ldquoCharacteri-zation of an exopolysaccharide produced by Lactobacillus plan-tarum YW11 isolated from Tibet Kefirrdquo Carbohydrate Polymersvol 125 pp 16ndash25 2015

[21] M Y M Imran N Reehana K A Jayaraj et al ldquoStatisticaloptimization of exopolysaccharide production by Lactobacillusplantarum NTMI05 and NTMI20rdquo International Journal ofBiological Macromolecules vol 93 pp 731ndash745 2016

[22] I Mahmoudi O B Moussa T E M Khaldi et al ldquoFunctionalin vitro screening of Lactobacillus strains isolated fromTunisiancamel raw milk toward their selection as probioticrdquo SmallRuminant Research vol 137 pp 91ndash98 2016

[23] M S Barbosa S D Todorov I V Ivanova et al ldquoCharacter-ization of a two-peptide plantaricin produced by Lactobacillus


plantarumMBSa4 isolated fromBrazilian salamirdquo FoodControlvol 60 pp 103ndash112 2016

[24] A T Adesulu-Dahunsi A I Sanni K Jeyaram and K BanwoldquoGenetic diversity of Lactobacillus plantarum strains from someindigenous fermented foods inNigeriardquo LWT- Food Science andTechnology vol 82 pp 199ndash206 2017

[25] A Abushelaibi S Al-Mahadin K El-Tarabily N P Shah andM Ayyash ldquoCharacterization of potential probiotic lactic acidbacteria isolated from camel milkrdquo LWT- Food Science andTechnology vol 79 pp 316ndash325 2017

[26] C T Gu F Wang C Y Li F Liu and G C Huo ldquoLactobacillusxiangfangensis sp nov isolated from Chinese picklerdquo Interna-tional Journal of Systematic and Evolutionary Microbiology vol62 no 4 pp 860ndash863 2012

[27] C-H Huang M-T Chang and L Huang ldquoCloning of a novelspecific SCARmarker for species identification in LactobacilluspentosusrdquoMolecular and Cellular Probes vol 28 no 4 pp 192ndash194 2014

[28] S M Devi S Aishwarya and P M Halami ldquoDiscriminationand divergence among Lactobacillus plantarum-group (LPG)isolates with reference to their probiotic functionalities fromvegetable originrdquo Systematic and Applied Microbiology vol 39no 8 pp 562ndash570 2016

[29] M Cammarota M de Rosa A Stellavato M Lamberti IMarzaioli andMGiuliano ldquoIn vitro evaluation of Lactobacillusplantarum DSMZ 12028 as a probiotic emphasis on innateimmunityrdquo International Journal of Food Microbiology vol 135no 2 pp 90ndash98 2009

[30] S Li Y Zhao L Zhang et al ldquoAntioxidant activity of Lac-tobacillus plantarum strains isolated from traditional Chinesefermented foodsrdquo Food Chemistry vol 135 no 3 pp 1914ndash19192012

[31] M U Rosales-Soto P M Gray J K Fellman et al ldquoMicrobi-ological and physico-chemical analysis of fermented protein-fortified cassava (Manihot esculenta Crantz) flourrdquo LWT- FoodScience and Technology vol 66 pp 355ndash360 2016

[32] G Saxami A Karapetsas E Lamprianidou et al ldquoTwo poten-tial probiotic lactobacillus strains isolated fromolivemicrobiotaexhibit adhesion and anti-proliferative effects in cancer celllinesrdquo Journal of Functional Foods vol 24 pp 461ndash471 2016

[33] Z Zhang Z Liu X Tao andHWei ldquoCharacterization and sul-fated modification of an exopolysaccharide from Lactobacillusplantarum ZDY2013 and its biological activitiesrdquo CarbohydratePolymers vol 153 pp 25ndash33 2016

[34] S-H Son H-L Jeon E B Jeon et al ldquoPotential probioticLactobacillus plantarum Ln4 from kimchi evaluation of 120573-galactosidase and antioxidant activitiesrdquo LWT-Food Science andTechnology vol 85 pp 181ndash186 2017

[35] J Jung H J Jang S J Eom N S Choi N-K Lee and H-D Paik ldquoFermentation of red ginseng extract by the probioticLactobacillus plantarumKCCM11613PGinsenoside conversionand antioxidant effectsrdquo Journal of Ginseng Research pp 1ndash72017

[36] M K Kwak R Liu and S O Kang ldquoAntimicrobial activityof cyclic dipeptides produced by Lactobacillus plantarum LBP-K10 against multidrug-resistant bacteria pathogenic fungi andinfluenza A virusrdquo Food Control vol 85 pp 223ndash234 2017

[37] A S Yadav ldquoAntioxidant and antimicrobial profile of chickensausages prepared after fermentation of minced chicken meatwith Lactobacillus plantarum and with additional dextrose andstarchrdquo LWT- Food Science and Technology vol 77 pp 249ndash2582017

[38] O M Adedire A O Farinu S O Olaoye A O Osesusiand K O Ibrahim ldquoThe Effect of Enhanced Fermentation onthe Antioxidant Proximate and Shelf Life Properties of KunurdquoAmerican Journal of Biology and Life Sciences vol 5 no 6 pp69ndash72 2017

[39] W Turpin M Weiman J-P Guyot A Lajus S Cruveillerand C Humblot ldquoThe genomic and transcriptomic basis of thepotential of Lactobacillus plantarum A6 to improve the nutri-tional quality of a cereal based fermented foodrdquo InternationalJournal of Food Microbiology 2017

[40] P Russo M L V de Chiara V Capozzi et al ldquoLactobacillusplantarum strains for multifunctional oat-based foodsrdquo LWT-Food Science and Technology vol 68 pp 288ndash294 2016

[41] N S Brizuela B M Bravo-Ferrada D V La Hens et al ldquoCom-parative vinification assays with selected Patagonian strainsof Oenococcus oeni and Lactobacillus plantarumrdquo LWT-FoodScience and Technology vol 77 pp 348ndash355 2017

[42] M Y Jung J Lee B Park et al ldquoApplicability of a colorimetricmethod for evaluation of lactic acid bacteria with probioticpropertiesrdquo Food Microbiology vol 64 pp 33ndash38 2017

[43] D Kalita S Saikia G Gautam R Mukhopadhyay and C LMahanta ldquoCharacteristics of synbiotic spray dried powder oflitchi juice with Lactobacillus plantarum and different carriermaterialsrdquo LWT- Food Science and Technology vol 87 pp 351ndash360 2018

[44] L Zhang M A Taal R M Boom X D Chen and M AI Schutyser ldquoEffect of baking conditions and storage on theviability of Lactobacillus plantarum supplemented to breadrdquoLWT- Food Science and Technology vol 87 pp 318ndash325 2018

[45] S Heinl and R Grabherr ldquoSystems biology of robustness andflexibility Lactobacillus buchnerimdashA show caserdquo Journal ofBiotechnology vol 257 pp 61ndash69 2017

[46] IM Perez-Dıaz J Hayes EMedina et al ldquoReassessment of thesuccession of lactic acid bacteria in commercial cucumber fer-mentations and physiological and genomic features associatedwith their dominancerdquo Food Microbiology vol 63 pp 217ndash2272017

[47] J G Williams M K Hanafey J A Rafalski and S V TingeyldquoGenetic analysis using random amplified polymorphic DNAmarkersrdquo in Recombinant DNA Methodology II pp 849ndash8841995

[48] A-R Dong R Lo N Bansal and M S Turner ldquoA geneticdiversity study of antifungal Lactobacillus plantarum isolatesrdquoFood Control vol 72 pp 83ndash89 2017

[49] C-J Liu R Wang F-M Gong et al ldquoComplete genomesequences and comparative genome analysis of Lactobacil-lus plantarum strain 5-2 isolated from fermented soybeanrdquoGenomics vol 106 no 6 pp 404ndash411 2015

[50] W Zhang Z Sun M Bilige and H Zhang ldquoComplete genomesequence of probiotic Lactobacillus plantarum P-8 with antibac-terial activityrdquo Journal of Biotechnology vol 193 pp 41-42 2015

[51] Y Kim B H Ryu J Kim et al ldquoCharacterization of a novelSGNH-type esterase from Lactobacillus plantarumrdquo Interna-tional Journal of BiologicalMacromolecules vol 96 pp 560ndash5682017

[52] S Delgado A B Florez L Guadamuro and B Mayo ldquoGeneticand biochemical characterization of an oligo-120572-16-glucosidasefrom Lactobacillus plantarumrdquo International Journal of FoodMicrobiology vol 246 pp 32ndash39 2017

[53] K Emser J Barbosa P Teixeira and A M M Bernardo deMorais ldquoLactobacillus plantarum survival during the osmotic


dehydration and storage of probiotic cut applerdquo Journal ofFunctional Foods vol 38 pp 519ndash528 2017

[54] Food and Agriculture Organization and World Health Organi-zation Guidelines for the evaluation of probiotics in food Reportof a Joint FAOWHOWorking Group on Drafting Guidelines forthe Evaluation of Probiotics in Food London Ontario Canada2002

[55] M R Swain M Anandharaj R C Ray and R Parveen RanildquoFermented fruits and vegetables of Asia a potential sourceof probioticsrdquo Biotechnology Research International vol 2014Article ID 250424 19 pages 2014

[56] D Montet R C Ray and N Zakhia-Rozis ldquoLactic acidfermentation of vegetables and fruitsrdquo in Microorganisms andFermentation of Traditional Foods R C Ray and D MontetEds pp 108ndash140 CRC Press Boca Raton Fla USA 2014

[57] S H Panda and R C Ray ldquoLactic acid fermentation of 120573-carotene rich sweet potato (Ipomoea batatasL) into lacto-juicerdquoPlant Foods for Human Nutrition vol 62 no 2 pp 65ndash70 2007

[58] S H Panda M Parmanick and R C Ray ldquoLactic acidfermentation of sweet potato (Ipomoea batatas L) into picklesrdquoJournal of Food Processing and Preservation vol 31 no 1 pp83ndash101 2007

[59] S H Panda S K Naskar P S Sivakumar and R C Ray ldquoLacticacid fermentation of anthocyanin-rich sweet potato (IpomoeabatatasL) into lacto-juicerdquo International Journal of Food Scienceamp Technology vol 44 no 2 pp 288ndash296 2009

[60] S H Panda S Panda P Sethuraman Sivakumar and R CRay ldquoAnthocyanin- rich sweet potato lacto- pickle Productionnutritional and proximate compositionrdquo International Journalof Food Science amp Technology vol 44 no 3 pp 445ndash455 2009

[61] S H Panda S K Naskar and R C Ray ldquoProduction proximateand nutritional evaluation of sweet potato curdrdquo Journal ofFood Agriculture and Environment (JFAE) vol 4 no 1 pp 124ndash127 2006

[62] S Mohapatra S H Panda S K Sahoo P S Sivakumar andR C Ray ldquo120573-Carotenerich sweet potato curd productionnutritional and proximate compositionrdquo International Journalof Food Science amp Technology vol 42 no 11 pp 1305ndash1314 2007

[63] Y Ji H Kim H Park et al ldquoFunctionality and safety of lacticbacterial strains from Korean kimchirdquo Food Control vol 31 no2 pp 467ndash473 2013

[64] V A Blana N Polymeneas C C Tassou and E Z PanagouldquoSurvival of potential probiotic lactic acid bacteria on fermentedgreen table olives during packaging in polyethylene pouches at4 and 20∘Crdquo Food Microbiology vol 53 pp 71ndash75 2016

[65] M H Abadi Sherahi F Shahidi F T Yazdi and S M BHashemi ldquoEffect of Lactobacillus plantarum on olive and oliveoil quality during fermentation processrdquo LWT-Food Science andTechnology vol 89 pp 572ndash580 2017

[66] K Saelim K Jampaphaeng and S Maneerat ldquoFunctionalproperties of Lactobacillus plantarum S07 isolated fermentedstinky bean (Sa Taw Dong) and its use as a starter culturerdquoJournal of Functional Foods vol 38 pp 370ndash377 2017

[67] W Bomrungnok K Sonomoto S Pinitglang and A Wong-wicharn ldquoSingle step lactic acid production from cassava starchby Lactobacillus plantarum sw14 in conventional continuousand continuous with high cell densityrdquo APCBEE Procedia vol2 pp 97ndash103 2012

[68] I M Mukisa Y B Byaruhanga C M B K Muyanja TLangsrud and J A Narvhus ldquoProduction of organic flavorcompounds by dominant lactic acid bacteria and yeasts from

Obushera a traditional sorghum malt fermented beveragerdquoFood Science amp Nutrition vol 5 no 3 pp 702ndash712 2017

[69] R Nyanzi and P J Jooste ldquoCereal based functional foodsrdquo in EC Rigobelo Processes and Prospects pp 153ndash179 H A MakunEd Food Safety in Developing Countries pp 161ndash197 InTechRijeka Croatia 2012

[70] L Settanni H Tanguler G Moschetti S Reale V Garganoand H Erten ldquoEvolution of fermenting microbiota in tarhanaproduced under controlled technological conditionsrdquo FoodMicrobiology vol 28 no 7 pp 1367ndash1373 2011

[71] E Evans A Musa Y Abubakar and B Mainuna NigerianIndigenous Fermented Foods (ed) Probiotics InTech RijekaCroatia 2013

[72] C M B K Muyanja J A Narvhus J Treimo and T LangsrudldquoIsolation characterisation and identification of lactic acid bac-teria frombushera AUgandan traditional fermented beveragerdquoInternational Journal of Food Microbiology vol 80 no 3 pp201ndash210 2003

[73] M Zorba O Hancioglu M Genc M Karapinar and G OvaldquoThe use of starter cultures in the fermentation of boza atraditional Turkish beveragerdquo Process Biochemistry vol 38 no10 pp 1405ndash1411 2003

[74] S Cosansu ldquoDetermination of biogenic amines in a fermentedbeverage bozardquo Journal of Food Agriculture and Environment(JFAE) vol 7 no 2 pp 54ndash58 2009

[75] M Kivanc M Yilmaz and E Caktr ldquoIsolation and identification of lactic acid bacteria from boza and their microbialactivity against several reporter strainsrdquo Turkish Journal ofBiology vol 35 pp 313ndash324 2011

[76] A Das U Raychaudhuri and R Chakraborty ldquoCereal basedfunctional food of Indian subcontinent a reviewrdquo Journal ofFood Science and Technology vol 49 no 6 pp 665ndash672 2012

[77] Z K J Karovicova ldquoFermentation of cereals for specificpurposerdquo Journal of Food and Nutrition Research vol 46 no2 pp 51ndash57 2007

[78] C P Champagne ldquoSome technological challenge sin the addi-tion of probiotic bacteria to foodsrdquo in Prebiotics and ProbioticsScience andTechnology D Charalampopoulos andRA RastallEds pp 761ndash804 Springer New York NY USA 2009

[79] M J Fraqueza L Patarata and A Laukova ldquoProtective culturesand bacteriocins in fermented meatsrdquo in Fermented MeatProducts Health Aspects N Zdolec Ed pp 228ndash269 Taylor ampFrancis CRC Boca Raton Fla USA 2017

[80] H Albano C A van Reenen S D Todorov et al ldquoPhenotypicand genetic heterogeneity of lactic acid bacteria isolated fromlsquoAlheirarsquo a traditional fermented sausage produced in PortugalrdquoMeat Science vol 82 pp 389ndash398 2009

[81] E H Drosinos M Mataragas N Xiraphi G Moschonas FGaitis and J Metaxopoulos ldquoCharacterization of the microbialflora from a traditional Greek fermented sausagerdquoMeat Sciencevol 69 no 2 pp 307ndash317 2005

[82] L Kozacinski N Zdolec M Hadziosmanovic Z CvrtilaI Filipovic and J Majic ldquoMicrobial flora of the Croatiantraditional fermented sausagerdquo Archiv fur Lebensmittelhygienevol 57 no 5 pp 141ndash147 2006

[83] L Aquilanti S Santarelli G Silvestri A Osimani APetruzzelli and F Clementi ldquoThemicrobial ecology of a typicalItalian salami during its natural fermentationrdquo InternationalJournal of FoodMicrobiology vol 120 no 1-2 pp 136ndash145 2007

[84] N Zdolec V Dobranic A Horvatic and S Vucinic ldquoSelectionand application of autochthonous functional starter cultures


in traditional Croatian fermented sausagesrdquo International FoodResearch Journal vol 20 no 1 pp 1ndash6 2013

[85] B Danilovic and D Savic ldquoMicrobial ecology of fermentedsausages and dry-cured meatsrdquo in Fermented Meat ProductsHealth Aspects N Zdolec Ed pp 127ndash166 Taylor amp FrancisCRC Boca Raton Fla USA 2017

[86] A K Rai J P Tamang and U Palni ldquoMicrobiological studies ofethnic meat products of the Eastern Himalayasrdquo Meat Sciencevol 85 no 3 pp 560ndash567 2010

[87] AWanangkarn D-C Liu A Swetwiwathana et al ldquoLactic acidbacterial population dynamics during fermentation and storageof Thai fermented sausages according to restriction fragmentlenght polymorphism analysisrdquo International Journal of FoodMicrobiology vol 186 pp 61ndash67 2014

[88] N S Antara I N Sujaya A Yokota K Asano W R Aryantaand F Tomita ldquoIdentification and succession of lactic acidbacteria during fermentation of lsquourutanrsquo a Balinese indigenousfermented sausagerdquoWorld Journal of Microbiology and Biotech-nology vol 18 no 3 pp 255ndash262 2002

[89] L Mejri and M Hassouna ldquoCharacterization and selection ofLactobacillus plantarum species isolated from dry fermentedsausage reformulated with camel meat and hump fatrdquo AppliedBiological Chemistry vol 59 no 4 pp 533ndash542 2016

[90] J Frece D Kovacevic S Kazazic et al ldquoComparison of sensoryproperties shelf-life and microbiological safety of industrialsausages produced with autochthonous and commercial startercultures (Starter cultures for sausages production)rdquo Food Tech-nology and Biotechnology vol 52 no 3 pp 307ndash316 2014

[91] S da Silva Sabo M Vitolo J M Dominguez Gonzales and RP de Souza Oliveira ldquoOverview of Lactobacillus plantarumasa promising bacteriocin producer among lactic acid bacteriardquoFood Research International vol 64 pp 527ndash536 2014

[92] A Holck L Axelsson A McLeod T M Rode and E HeirldquoHealth and safety considerations of fermented sausagesrdquo Jour-nal of Food Quality vol 2017 Article ID 9753894 25 pages 2017

[93] M Laranjo M Elias and M J Fraqueza ldquoThe Use of StarterCultures in Traditional Meat productsrdquo Journal of Food Qualityvol 2017 Article ID 9546026 18 pages 2017

[94] N Zdolec Fermented Meat Products Health Aspects Taylor ampFrancis CRC Press Boca Raton Fla USA 2017

[95] S Tyopponen A Markkula E Petaja M-L Suihko andT Mattila-Sandholm ldquoSurvival of Listeria monocytogenes inNorth European type dry sausages fermented by bioprotectivemeat starter culturesrdquo Food Control vol 14 no 3 pp 181ndash1852002

[96] Q Sun Q Chen F Li D Zheng and B Kong ldquoBiogenicamine inhibition and quality protection of Harbin dry sausagesby inoculation with Staphylococcus xylosus and Lactobacillusplantarumrdquo Food Control vol 68 pp 358ndash366 2016

[97] R Rubio A Jofre T Aymerich M D Guardia andM GarrigaldquoNutritionally enhanced fermented sausages as a vehicle forpotential probiotic lactobacilli deliveryrdquo Meat Science vol 96no 2 pp 937ndash942 2014

[98] G Blaiotta NMurru A Di Cerbo R Romano andM AponteldquoProduction of probiotic bovine salami using Lactobacillusplantarum299v as adjunctrdquo Journal of the Science of Food andAgriculture pp 10ndash1002 2018

[99] R J Nova G Botsaris and F Cerda-Leal ldquoProbiotics infermented meat productsrdquo in Fermented Meat Products HealthAspects N Zdolec Ed pp 294ndash318 Taylor amp Francis CRCBoca Raton Fla USA 2017

[100] X ZengW Xia JWang et al ldquoTechnological properties of Lac-tobacillus plantarum strains isolated from Chinese traditionallow salt fermented whole fishrdquo Food Control vol 40 no 1 pp351ndash358 2014

[101] X Nie Q Zhang and S Lin ldquoBiogenic amine accumulation insilver carp sausage inoculated with Lactobacillus plantarumplusSaccharomyces cerevisiaerdquo Food Chemistry vol 153 pp 432ndash436 2014

[102] L Quigley O OrsquoSullivan C Stanton et al ldquoThe complexmicrobiota of raw milkrdquo FEMS Microbiology Reviews vol 37no 5 pp 664ndash698 2013

[103] A Ołdak D Zielinska A Rzepkowska and D Kołozyn-Krajewska ldquoComparison of antibacterial activity of Lactobacil-lus plantarum strains isolated from two different kinds ofregional cheeses from Poland oscypek and korycinski cheeserdquoBioMed Research International vol 2017 Article ID 6820369 10pages 2017

[104] M B Pisano S Viale S Conti et al ldquoPreliminary evaluationof probiotic properties of Lactobacillus strains isolated fromSardinian dairy productsrdquo BioMed Research International vol2014 Article ID 286390 9 pages 2014

[105] NHulak A ZMaksimovic A Kaic A Skelin andMM FukaldquoIndigenous strains of lactobacillus isolated from the istriancheese as potential starter culturesrdquo Mljekarstvo vol 66 no 4pp 282ndash292 2016

[106] M Potocnjak P Pusic J Frece M Abram T Jankovic andI Gobin ldquoThree New Lactobacillus plantarum Strains in theProbiotic Toolbox against Gut Pathogen Salmonella entericaSerotypeTyphimuriumrdquo Food Technology and Biotechnologyvol 55 no 1 pp 48ndash54 2017

[107] B Turchi F Pedonese B Torracca et al ldquoLactobacillus plan-tarum and Streptococcus thermophilus as starter cultures for adonkey milk fermented beveragerdquo International Journal of FoodMicrobiology vol 256 no 1 pp 54ndash61 2017

[108] M Patrovsky L Kourimska S Havlıkova J Markova RPechar and V Rada ldquoUtilization of bacteriocin-producingbacteria in dairy productsrdquoMljekarstvo vol 66 no 3 pp 215ndash224 2016

[109] R C Ray P Sharma and S H Panda ldquoLactic acid productionfrom cassava fibrous residue using Lactobacillus plantarumMTCC 1407rdquo Journal of Environmental Biology vol 30 no 5pp 847ndash852 2009

[110] M Catte F Gancel F Dzierszinski and R Tailliez ldquoEffects ofwater activity NaCl and smoke concentrations on the growthof Lactobacillus plantarum ATCC 12315rdquo International Journalof Food Microbiology vol 52 no 1-2 pp 105ndash108 1999

[111] S K Panda andRC Ray ldquoFermented foods andbeverages fromtropical roots and tubersrdquo in Tropical Tuber crops TechnologicalInterventions H K Sharma Ed pp 225ndash252 John Wiley ampSons 2016

[112] Y Chen Y Huang Y Bai et al ldquoEffects of mixed culturesof Saccharomyces cerevisiae and Lactobacillus plantarum inalcoholic fermentation on the physicochemical and sensoryproperties of citrus vinegarrdquo LWT-Food Science and Technologyvol 84 pp 753ndash763 2017

[113] J Liu L Li B Li et al ldquoStudy on spoilage capability andVBNC state formation and recovery of Lactobacillus plan-tarumrdquoMicrobial Pathogenesis vol 110 pp 257ndash261 2017

[114] B M Bravo-Ferrada N Brizuela E Gerbino A Gomez-Zavaglia L Semorile and E E Tymczyszyn ldquoEffect of sucrosetrehalose and glutamate on the resistance to ethanol of frozen


and freeze-dried acclimated oenological Lactobacillus plan-tarum strainsrdquo Cryobiology vol 71 no 3 pp 522ndash528 2015

[115] S M B Hashemi A M Khaneghah F J Barba Z NematiS Sohrabi Shokofti and F Alizadeh ldquoFermented sweet lemonjuice (Citrus limetta) using Lactobacillus plantarum LS5 Chem-ical composition antioxidant and antibacterial activitiesrdquo Jour-nal of Functional Foods vol 38 pp 409ndash414 2017

[116] S M B Hashemi A M Khaneghah M G Kontominas etal ldquoFermentation of sarshir (kaymak) by lactic acid bacteriaantibacterial activity antioxidant properties lipid and proteinoxidation and fatty acid profilerdquo Journal of the Science of Foodand Agriculture vol 97 no 13 pp 4595ndash4603 2017

[117] S Kim J Kim E J Yun and K H Kim ldquoFood metabolomicsFrom farm to humanrdquoCurrent Opinion in Biotechnology vol 37pp 16ndash23 2016

[118] O A Adebo P B Njobeh J A Adebiyi S Gbashi and EKayitesi ldquoFood metabolomics a new frontier in food analysisand its application to understanding fermented foodsrdquo inFunctional Food-Improve Health through Adequate Food 2017

[119] Y W Chen and G M Clore ldquoA systematic case study on usingNMR models for molecular replacement p53 tetramerizationdomain revisitedrdquo Acta Crystallographica Section D BiologicalCrystallography vol 56 pp 1535ndash1540 2000

[120] T Y Amapu J B Ameh S A Ado I O Abdullahi and H SDapiya ldquoAmylolytic Potential of Lactic Acid Bacteria Isolatedfrom Wet Milled Cereals Cassava Flour and Fruitsrdquo BritishMicrobiology Research Journal vol 13 no 2 article 1 2016

[121] A Kanpiengjai T-H Nguyen D Haltrich and CKhanongnuch ldquoExpression and comparative characterizationof complete and C-terminally truncated forms of saccharifying120572-amylase from Lactobacillus plantarum S21rdquo InternationalJournal of Biological Macromolecules vol 103 pp 1294ndash13012017

[122] S H Panda and R C Ray ldquoDirect conversion of raw starch tolactic acid by Lactobacillus plantarumMTCC 1407 in semi-solidfermentation using sweet potato (Ipomoea batatas L) flourrdquoJournal of Scientific and Industrial Research vol 67 no 7 pp531ndash537 2008

[123] S R Uppada M Akula A Bhattacharya and J R DuttaldquoImmobilized lipase from Lactobacillus plantarum in meatdegradation and synthesis of flavor estersrdquo Journal of GeneticEngineering and Biotechnology vol 15 no 2 pp 331ndash334 2017

[124] H J Andersen H Oslashstdal and H Blom ldquoPartial purificationand characterisation of a lipase from Lactobacillus plantarumMF32rdquo Food Chemistry vol 53 no 4 pp 369ndash373 1995

[125] Y An Y Wang X Liang et al ldquoPurification and partialcharacterization of M1-UVs300 a novel bacteriocin producedby Lactobacillus plantarum isolated from fermented sausagerdquoFood Control vol 81 pp 211ndash217 2017

[126] V Lei W K A Amoa-Awua and L Brimer ldquoDegradation ofcyanogenic glycosides by Lactobacillus plantarum strains fromspontaneous cassava fermentation and other microorganismsrdquoInternational Journal of Food Microbiology vol 53 no 2-3 pp169ndash184 1999

[127] G Gouripur and B Kaliwal ldquoScreening and optimization of 120573-glucosidase producing newly isolated Lactobacillus plantarumstrain LSP-24 from colostrum milkrdquo Biocatalysis and Agricul-tural Biotechnology vol 11 pp 89ndash96 2017

[128] A Yevenes and P A Frey ldquoCloning expression purifi-cation cofactor requirements and steady state kinetics ofphosphoketolase-2 from Lactobacillus plantarumrdquo BioorganicChemistry vol 36 no 3 pp 121ndash127 2008

[129] V Vastano U Capri L Muscariello R Marasco and MSacco ldquoLactobacillus plantarum adhesion and colonizationidentification of adhesins and effects of intestinal environmenton biofilm developmentrdquo Journal of Biotechnology vol 150 pp518-519 2010

[130] S Krishnan L R Gowda and N G Karanth ldquoStudies onlactate dehydrogenase of Lactobacillus plantarum spp involvedin lactic acid biosynthesis using permeabilized cellsrdquo ProcessBiochemistry vol 35 no 10 pp 1191ndash1198 2000

[131] M R Swain and R C Ray ldquoNutritional values and bioactivecompounds in fermented fruits and vegetablesrdquo in Lactic AcidFermentation of Fruits andVegetables S Paramethioites Ed pp37ndash52 CRC Press Boca Raton Fla USA 2016

[132] P Li Q Gu L Yang Y Yu and Y Wang ldquoCharacterization ofextracellular vitamin B 12 producing Lactobacillus plantarumstrains and assessment of the probiotic potentialsrdquo Food Chem-istry vol 234 pp 494ndash501 2017

[133] S K Panda R C Ray S S Mishra and E Kayitesi ldquoMicrobialprocessing of fruit and vegetable wastes into potential biocom-modities a reviewrdquoCritical Reviews in Biotechnology vol 38 pp1ndash16 2017

[134] M P Arena D Fiocco S Massa V Capozzi and P RussoldquoLactobacillus plantarum as a strategy for an in situ productionof vitamin B2rdquo Journal of Food and Nutritional Disorders S1-004 2014

[135] K W Lee J M Shim S-K Park et al ldquoIsolation of lacticacid bacteria with probiotic potentials from kimchi traditionalKorean fermented vegetablerdquo LWT- Food Science and Technol-ogy vol 71 pp 130ndash137 2016

[136] N Gomez D Garcıa I Alvarez J Raso and S Condon ldquoAmodel describing the kinetics of inactivation of Lactobacillusplantarum in a buffer system of different pH and in orange andapple juicerdquo Journal of Food Engineering vol 70 no 1 pp 7ndash142005

[137] C Berbegal N Pena P Russo et al ldquoTechnological propertiesof Lactobacillus plantarum strains isolated from grape mustfermentationrdquo Food Microbiology vol 57 pp 187ndash194 2016

[138] K Sakamoto and W N Konings ldquoBeer spoilage bacteria andhop resistancerdquo International Journal of Food Microbiology vol89 no 2-3 pp 105ndash124 2003

[139] A Guimaraes A Santiago J A Teixeira A Venancio andL Abrunhosa ldquoAnti-aflatoxigenic effect of organic acids pro-duced by Lactobacillus plantarumrdquo International Journal of FoodMicrobiology vol 264 pp 31ndash38 2017

[140] K Zhou Y Zeng M Yang et al ldquoProduction purificationand structural study of an exopolysaccharide from Lactobacillusplantarum BC-25rdquo Carbohydrate Polymers vol 144 pp 205ndash214 2016

[141] M V Gangoiti A I Puertas M F Hamet et al ldquoLactobacillusplantarumCIDCA8327 An120572-glucan producing-strain isolatedfrom kefir grainsrdquo Carbohydrate Polymers vol 170 pp 52ndash592017

[142] X Wang C Shao L Liu X Guo Y Xu and X Lu ldquoOpti-mization partial characterization and antioxidant activity ofan exopolysaccharide from Lactobacillus plantarum KX041rdquoInternational Journal of Biological Macromolecules vol 103 pp1173ndash1184 2017

[143] L Zhang C Liu D Li et al ldquoAntioxidant activity of anexopolysaccharide isolated from Lactobacillus plantarum C88rdquoInternational Journal of Biological Macromolecules vol 54 no1 pp 270ndash275 2013


[144] Y Wang C Li P Liu Z Ahmed P Xiao and X Bai ldquoPhysicalcharacterization of exopolysaccharide produced by Lactobacil-lus plantarum KF5 isolated from Tibet Kefirrdquo CarbohydratePolymers vol 82 no 3 pp 895ndash903 2010

[145] C Hidalgo-Cantabrana P Lopez M Gueimonde et alldquoImmune modulation capability of exopolysaccharides synthe-sised by lactic acid bacteria and bifidobacteriardquo Probiotics andAntimicrobial Proteins vol 4 no 4 pp 227ndash237 2012

[146] N Bakhshi S Soleimanian-Zad and M Sheikh-ZeinoddinldquoDynamic surface tension measurement for the screening ofbiosurfactants produced by Lactobacillus plantarum subspplantarum PTCC 1896rdquo Enzyme and Microbial Technology vol101 pp 1ndash8 2017

[147] D Knockaert K Raes K Struijs C Wille and J Van CampldquoInfluence of microbial conversion and change in pH on iron-gallic acid complexation during lactobacillus fermentationrdquoLWT- Food Science and Technology vol 55 no 1 pp 335ndash3402014

[148] M Probst A Fritschi A Wagner and H Insam ldquoBiowasteA Lactobacillus habitat and lactic acid fermentation substraterdquoBioresource Technology vol 143 pp 647ndash652 2013

[149] N Bernbom T R Licht P Saadbye F K Vogensen and BNoslashrrung ldquoLactobacillus plantarum inhibits growth of Listeriamonocytogenes in an in vitro continuous flow gut model butpromotes invasion of L monocytogenes in the gut of gnotobioticratsrdquo International Journal of Food Microbiology vol 108 no 1pp 10ndash14 2006

[150] P Messi M Bondi C Sabia R Battini and G ManicardildquoDetection and preliminary characterization of a bacteriocin(plantaricin 35d) produced by a Lactobacillus plantarum strainrdquoInternational Journal of Food Microbiology vol 64 no 1-2 pp193ndash198 2001

[151] T Engelhardt K Szakmar G Kisko C Mohacsi-Farkas andO Reichart ldquoCombined effect of NaCl and low temperature onantilisterial bacteriocin production of Lactobacillus plantarumST202Chrdquo LWT-Food Science and Technology vol 89 pp 104ndash109 2018

[152] Y Shi Q Zhai D Li et al ldquoRestoration of cefixime-inducedgut microbiota changes by Lactobacillus cocktails and fruc-tooligosaccharides in amousemodelrdquoMicrobiological Researchvol 200 pp 14ndash24 2017

[153] R Khalil H Mahrous K El-Halafawy K Kamaly J Frankand M El Soda ldquoEvaluation of the probiotic potential of lacticacid bacteria isolated from faeces of breast-fed infants in EgyptrdquoAfrican Journal of Biotechnology vol 6 no 7 pp 935ndash945 2007

[154] M M E Temsahy I R Ibrahim S F Mossallam H MahrousA A Bary and S A A Salam ldquoEvaluation of newly isolatedprobiotics in the protection against experimental intestinaltrichinellosisrdquoVeterinary Parasitology vol 214 no 3-4 pp 303ndash314 2015

[155] C Hill F Guarner G Reid et al ldquoExpert consensus documentThe International Scientific Association for Probiotics andPrebiotics consensus statement on the scope and appropriateuse of the term probioticrdquo Nature Reviews Gastroenterology ampHepatology vol 11 no 8 pp 506ndash514 2014

[156] Y Tong Q Zhai W Lu et al ldquoNew insights in integratedresponse mechanism of Lactobacillus plantarum under exces-sive manganese stressrdquo Food Research International vol 102article 323

[157] C C Coghetto G B Brinques N M Siqueira J Pletsch R MD Soares and M A Z Ayub ldquoElectrospraying microencapsu-lation of Lactobacillus plantarum enhances cell viability under

refrigeration storage and simulated gastric and intestinal fluidsrdquoJournal of Functional Foods vol 24 pp 316ndash326 2016

[158] Z Wang Q Wu K Kuca V Dohnal and Z TianldquoDeoxynivalenol Signaling pathways and human exposure riskassessmentmdashan updaterdquo Archives of Toxicology vol 88 no 11pp 1915ndash1928 2014

[159] R Gupta and S Srivastava ldquoAntifungal effect of antimicrobialpeptides (AMPs LR14) derived from Lactobacillus plantarumstrain LR14 and their applications in prevention of grainspoilagerdquo Food Microbiology vol 42 pp 1ndash7 2014

[160] J K Kaushik A Kumar R K Duary A K Mohanty S Groverand V K Batish ldquoFunctional and probiotic attributes of anindigenous isolate of Lactobacillus plantarumrdquo PLoS ONE vol4 no 12 Article ID e8099 2009

[161] W Tang Z Xing C Li J Wang and Y Wang ldquoMolecularmechanisms and in vitro antioxidant effects of LactobacillusplantarumMA2rdquo Food Chemistry vol 221 pp 1642ndash1649 2017

[162] M Thirabunyanon and P Hongwittayakorn ldquoPotential probi-otic lactic acid bacteria of human origin induce antiprolifera-tion of colon cancer cells via synergic actions in adhesion tocancer cells and short-chain fatty acid bioproductionrdquo AppliedBiochemistry and Biotechnology vol 169 no 2 pp 511ndash525 2013

[163] R Dowarah A K Verma and N Agarwal ldquoThe use ofLactobacillus as an alternative of antibiotic growth promotersin pigs a reviewrdquo Animal Nutrition vol 3 no 1 pp 1ndash6 2017

[164] S K Nayak ldquoProbiotics and immunity a fish perspectiverdquo Fishamp Shellfish Immunology vol 29 no 1 pp 2ndash14 2010

[165] N Akhter B Wu A M Memon and M Mohsin ldquoProbioticsand prebiotics associated with aquaculture a reviewrdquo Fish andShellfish Immunology vol 45 no 2 pp 733ndash741 2015

[166] R Minic M Gavrovic-Jankulovic V Petrusic et al ldquoEffects oforally applied Fes p1-displaying L plantarumWCFS1 on Fes p1induced allergy in micerdquo Journal of Biotechnology vol 199 pp23ndash28 2015

[167] L Yu Q Zhai F Tian et al ldquoLactobacillus plantarumCCFM639can prevent aluminium-induced neural injuries and abnormalbehaviour inmicerdquo Journal of Functional Foods vol 30 pp 142ndash150 2017

[168] E K Kwon G-D Kang W-K Kim M J Han and D-H KimldquoLactobacillus plantarum LC27 and Bifidobacterium longumLC67 simultaneously alleviate ethanol-induced gastritis andhepatic injury in micerdquo Journal of Functional Foods vol 38 pp389ndash398 2017

[169] M V Arasu N A Al-Dhabi S Ilavenil K C Choi and SSrigopalram ldquoIn vitro importance of probiotic Lactobacillusplantarum related to medical fieldrdquo Saudi Journal of BiologicalSciences vol 23 no 1 pp 6ndash10 2016

[170] Y Murofushi J Villena K Morie et al ldquoThe toll-like recep-tor family protein RP105MD1 complex is involved in theimmunoregulatory effect of exopolysaccharides from Lacto-bacillus plantarum N14rdquo Molecular Immunology vol 64 no 1pp 63ndash75 2015

[171] P Ducrotte P Sawant and V Jayanthi ldquoClinical trial Lacto-bacillus plantarum 299v (DSM 9843) improves symptoms ofirritable bowel syndromerdquo World Journal of GastroenterologyWJG vol 18 no 30 pp 4012ndash4018 2012

[172] M Mihailovic M Zivkovic J A Jovanovic et al ldquoOral admin-istration of probiotic Lactobacillus paraplantarum BGCG11attenuates diabetes-induced liver and kidney damage in ratsrdquoJournal of Functional Foods vol 38 pp 427ndash437 2017

Hindawiwwwhindawicom

International Journal of

Volume 2018

Zoology

Hindawiwwwhindawicom Volume 2018

Anatomy Research International

PeptidesInternational Journal of



Journal of Parasitology Research

GenomicsInternational Journal of


Hindawi Publishing Corporation httpwwwhindawicom Volume 2013Hindawiwwwhindawicom

The Scientific World Journal

Volume 2018


BioinformaticsAdvances in

Marine BiologyJournal of



Neuroscience Journal


BioMed Research International

Cell BiologyInternational Journal of



Biochemistry Research International

ArchaeaHindawiwwwhindawicom Volume 2018


Genetics Research International


Advances in

Virolog y Stem Cells International



Enzyme Research



MicrobiologyHindawiwwwhindawicom

Nucleic AcidsJournal of

Volume 2018

Submit your manuscripts atwwwhindawicom


impacting host health Traditionally fermented foods havebeen valued by many cultures for their health benefits andeven therapeutic properties [3 15] Consumers worldwideare becoming increasingly aware of the relationship betweenfermented food and health and the markets for so-calledldquofunctional foodsrdquo have been growing in recent years Expertsestimate that among functional foods probiotic foods com-prise 60ndash70 of the total markets [16]

2 Systematics and Molecular Taxonomy

The species of the genera Lactobacillus are the dominantmicrobes found in human nutrition and in food microbiol-ogy especially in fermented food systems [17]

Scientific Classification

Domain BacteriaPhylum FirmicutesClass BacilliOrder LactobacillalesFamily LactobacillaceaeGenus LactobacillusSpecies Lb plantarum

Lb plantarum-group (LPG) comprises five closelyadjoining taxonomical species Lb paraplantarum Lb pento-sus Lb fabifermentans Lb xiangfangensis and Lb plantarum(subsp plantarum and subsp argentoratensis) [26 27] Deviet al [28] screened five distinct subspecies of Lb plantarum-group (LPG) from fermented vegetable products keepingpotential probiotic functionality

21 Molecular Screening of Lb plantarum Strain The conven-tional methods of distinguishingscreening of Lb plantarumstrains depend on phenotypic tests (eg morphologicaland biochemical analyses) [27]The conventionaltraditionalmethods also involve a comparison of viable cell countson agar plates and microbial turbidity measurements (600or 620 nm) [35 42] Recently next generation ldquoomics-rdquomethods aiming at a nonbiased and nontargeted detec-tion of genes (genomics) mRNA (transcriptomics) protein(proteomics) metagenome (metagenomics) andmetabolites(metabolomics) and diverse meta-analyses have been appliedto investigate Lb plantarum strains in more detail and on asystems biology level [45] (Table 1) Such expedites generateuntold opportunities to expand our understanding of therole of Lb plantarum involved in economically importantfermentation [46]Themolecular based or ldquoomics-rdquo methodsusing polymerase chain reaction (PCR) and sequencing ofthe 16srRNA gene have been developedThese techniques arewidely used for LAB (Lb plantarum) identification and allowdifferentiation between strains of same species [24] Perez-Dıaz et al [46] studied the amplification (PCR) and anal-ysis [nuclear magnetic resonance (NMR)] of the 16SrRNAgene of Lb plantarum (dominant bacteria) present in fer-mented cucumber using AthoGenrsquos proprietary technologyand databases The perception limit of the assay is found

to be sim104 CFUmL Genotyping (subtyping) methods cancontribute information about the relativity of strains withina species The random amplification of polymorphic DNA-PCR (RAPD-PCR) is an important genotyping techniquecommonly used for identification and determination ofLb plantarum [27] The RAPD processtechnique is costeffective is easy to execute does not require prior sequenceinformation and needs only a little amount of templategenomic DNA [27 47] Dong et al [48] had developed a newgenotyping method to differentiate antifungal Lb plantarumstrains The genotyping method used an alternative to RAPDmethod which is the multilocus variable number tandemrepeats analysis (MLVA) from an array of sources (egcheese silage sauerkraut vegetable and a probiotic product)The MLVA method is found to be better than RAPD-PCRmethod and provided valuable information for the applica-tion of biopreservative strains to reduce mold spoilage infood More recently pulsed-field gel electrophoresis (PFGE)has been widely used as a tool for the analysis of thegenomic diversity of Lb plantarum and also for identificationand characterization of LAB from different food sourcesand geographical region to subspecies and strain level [24]Some studies have been reported regarding the nutritionalrequirements for Lb plantarum growth Complete wholegenome sequences of several Lb plantarum strain such as Lbplantarum WCFS1 Lb plantarum ST-III and Lb plantarumP-8 have become available and these sequences have revealedthat Lb plantarum bacteria are multiple amino acid andvitamin auxotrophs [49 50] Even if the genomic sequencesof several Lb plantarum strains are presently available thereare still limited reports on the function of genes from thesebacteria [51]

22 Genome and Genome size of Lb plantarum Strain As aresult of a process called ldquogenome reductionrdquo Lb plantarumstrains have relatively small genomes varying from 18 to33Mbp [45] Liu et al [49] organized genome sequenceand comparative genome analysis of Lb plantarum (strain 5-2) obtained from fermented foods from Yunnan provinceChina The strain was resolved to consist of 14 insertionsequence (IS) elements (3114 genes) There were DNA repli-cation proteins (24 nos) and DNA repair proteins (76 nos)in 5-2 genome which encodes vital enzymes needed forphosphoketolase (PK) andEmbden-Meyerhof-Parnas (EMP)pathways However Lb plantarum LL441 (isolated fromcheese) contain 29 open reading frame (ORFs) encodingglucosidases belonging to different hydrolase families [52]

3 Lb plantarum in Traditional Food Systems

The market for fermented food and ingredients has beengrowing in recent years and is expected to grow from $63689billion in the year 2016 to $88876 by 2023 [53]The fermentedfood is induced by consumer demand for food productsthat are virginal healthy fresh-like minimally processedand nutritious [54] To preserve the essenceattribute of theparticular fermented food products techniques are neededto retain organoleptic properties and to promise an accept-able shelf-life [53] Hitherto fermented dairy product (eg


Table1Molecular

metho

dste

chniqu

esused

foridentificatio

nof

Lbplantarum

strains

Molecular

metho

dPrim

erused

Prim

ersequ

ence

(51015840 -31015840 )

Identifi

edLbplantarum

strain

Reference

PCR

LbPI1(forw

ard)

and

LbPI2(reverse)

CCGTT

TAT

GCG

GAAC

ACCTA

andTC

GGGA

TTACC

AAAC

ATCAC

Lbplantarum

ATCC

8014

Quere

etal[18]

RAPD

-PCR

16SrRNA-

based

prim

erP

32TA

CCA

CTA

CAAT

GGATG

Lbplantarum

ATCC

14917

Elegadoetal[19]

RAPD

-PCR

16SrRNA-

based

prim

erA

27F

AGCGGATC

ACT

TCA

CAC

AGGACT

ACG

GCT

ACC

TTG

TTA

CGA

Lbplantarum

YW11

Wangetal[20]

RAPD

-PCR

UB16S-F

and

UB16S-R

AGAGTT

TGATC

CTG

GCT

CAG

andAC

GGCT

ACCTT

GTT

ACG

ACT

Lbplantarum

NTM

I05and

NTM

I20

Imranetal[21]

16SrD

NA

sequ

encing

Universalprim

erSSU

TGCCA

GCA

GCC

GCG

GTA

andGAC

GGGCG

GTG

TGTA

CAA

Lbplantarum

B128B

134

B143B

149B166B

174

Mahmou

dietal[22]

16SrD

NA

sequ

encing

8fand1512r

CACGGATC

CAG

ACT

TTG

AT(CT)(A

C)T

GG

CTCAG

and

GTG

AAG

CTTAC

GG(C

T)T

AGCTT

GTT

ACG

ACT

T

Lbplantarum

MBS

a4Ba

rbosae

tal[23]

RAPD

and

PFGElowast

OPA

5andOPA

20AAT

CGGGCT

GandGTT

GCG

TCC

Lbplantarum

ATCC

8014

andLbplantarum

SD1S612

Adesulu-Dahun

siet

al[24]

16SrD

NA

sequ

encing

27Fand1492R

AGAGTT

TGATC

CTG

GCT

CAG

and

TACGGYTA

CCT

TGTT

ACGAC

TT

Lbplantarum

KX881772

andLbplantarum

KX881779

Abushelaibietal[25]

ITS-PC

R16SF-R2and

23SR

-R10

AGAGTT

TGATC

CTG

GCT

CAG

and

AAG

GAG

GTG

ATCCA

GCC

GCA

Lbplantarum

GA106

FU137NRR

LB-14768

DSM

1066

7JCM1558

DK0

ndash22OB123O

F101

YO175

Adesulu-Dahun

siet

al[24]

RAPD

-PCR

rando

mam

plified

polymorph

icDNA-

polymerasec

hain

reactio

nPC

Rpo

lymerasec

hain

reactio

nPF

GE

pulse

d-field

gelelectroph

oresis

ITS-PC


intergenictranscrib

edspacer

PCRam

plificatio

nlowast

Restric

tionenzyme(

ApaI

andSfiI)









Table2La

ctobacillus

plantarum

strain

mediatedferm

entedfood

prod

ucts

Ferm

entedfood

sFerm

entables

ubstratesou

rce

Identifi

edLbplantarum

strain


Reference

Tradition

alferm

ented

food

sCh

ouric

o+-

Lbplantarum

DSM

Z12028

Indu

cing

proinfl

ammatoryrespon

seCam

marotae

tal[29]

Tofu


Lbplantarum

C88

Antioxidant

activ

ityLi

etal[30]

Fufu

Cassava(

Manihotesculen

taCr

antz)fl

our

Lbplantarum

strain

6710

Protein-fortified

prod

uct

Rosales-Soto

etal[31]

White(Baek)

kimchi

Chinesec

abbage

with

outchili

Lbplantarum

HAC

01New

prob

iotic

developm

ent

Park

etal[3]

Ferm

entedtableo

lives

Spanish

-stylegreenolives

Lbplantarum

B282

Adhesio

nandantip

roliferativee

ffectso

fcolorectalcancer

cells

Saxamietal[32]

Acid

bean

sVignaun

guicu

lata

Lbplantarum

ZDY2

013

EPS

Zhangetal[33]

Kimchi

Chinesec

abbage

Enric

hedwith

Lbplantarum

Ln4

Prob

iotic

effect

Sonetal[34]

Kimchi

Baechu

(napac

abbage)

Lbplantarum

wikim

18(K

FCC1188P)

Prob

iotic

effect

Jung

etal[35]

Korean

kimchi

Lbplantarum

LBP-K1

0Antim

icrobialactiv

ityKw

aketal[36]

Cabbagep

ickle

Korean

cabb

age

Cell-frees

upernatant

ofLbplantarum

NTU

102

Effectiv

eagainst

Vparahaem

olyticu

sBCR

C12864and


RC13988

LinandPan[9]

Chick

ensausage

Mincedmeat

Lbplantarum

Antioxidant

activ

ityYadav[37]

119870119906119899119906120595

Millet(Pennisetum

glaucum

)Lbreuteri

Lbplantarum

and

Lb

acidophilus

Enhanced

nutrient


antio

xidant

potentials

Adedire

etal[38]

Pickled

cabbage

Cabb

age

Lbplantarum

ATCC

I4917

-Tu

rpin

etal[39]

Novelferm

ented

food

sFerm

entedoatfood

-Lbplantarum

UFG

9Lbplantarum

B2Increasedrib

oflavin

(VitB

2)concentration

Russoetal[40

]Ferm

entedsoym

ilkSoybean

Lbplantarum

TWK1

0Antim

elanogenicprop

erty

Pinotn

oirw

ine

(Patagonianred

wines)

-Lbplantarum

ATCC

14917

Malolactic

starterc

ultures

Brizuelaetal[41]

FRGE

Korean

ginseng(Panax

ginseng

Meyer)

Lbplantarum

KCCM

11613P

Antioxidant

activ

ityJung

etal[42]

Litch

ijuice

Litchi

(Litchichinensis

Sonn

)Spraydrying

ofprob

iotic

bacteria(Lb

plantarum

MTC

C2621)w

ithprebiotic

slowastStim

ulated

thed

igestiv

esystem

Kalitae

tal[43]

Bread

-Lbplantarum

P8Im

proved

baking

cond

ition

sand

storage

Zhangetal[44

]FR

GE

ferm


Sexop

olysaccharidelowast


FOS)inu

lingum

arabicand

pectin+Po

rtug

uese

dryferm


alcoho

licbeverage

ofNigeria









































Food Safety





















7 Conclusion


Abbreviations









Acknowledgments


References



























































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018



Table1Molecular

metho

dste

chniqu

esused

foridentificatio

nof

Lbplantarum

strains

Molecular

metho

dPrim

erused

Prim

ersequ

ence

(51015840 -31015840 )

Identifi

edLbplantarum

strain

Reference

PCR

LbPI1(forw

ard)

and

LbPI2(reverse)

CCGTT

TAT

GCG

GAAC

ACCTA

andTC

GGGA

TTACC

AAAC

ATCAC

Lbplantarum

ATCC

8014

Quere

etal[18]

RAPD

-PCR

16SrRNA-

based

prim

erP

32TA

CCA

CTA

CAAT

GGATG

Lbplantarum

ATCC

14917

Elegadoetal[19]

RAPD

-PCR

16SrRNA-

based

prim

erA

27F

AGCGGATC

ACT

TCA

CAC

AGGACT

ACG

GCT

ACC

TTG

TTA

CGA

Lbplantarum

YW11

Wangetal[20]

RAPD

-PCR

UB16S-F

and

UB16S-R

AGAGTT

TGATC

CTG

GCT

CAG

andAC

GGCT

ACCTT

GTT

ACG

ACT

Lbplantarum

NTM

I05and

NTM

I20

Imranetal[21]

16SrD

NA

sequ

encing

Universalprim

erSSU

TGCCA

GCA

GCC

GCG

GTA

andGAC

GGGCG

GTG

TGTA

CAA

Lbplantarum

B128B

134

B143B

149B166B

174

Mahmou

dietal[22]

16SrD

NA

sequ

encing

8fand1512r

CACGGATC

CAG

ACT

TTG

AT(CT)(A

C)T

GG

CTCAG

and

GTG

AAG

CTTAC

GG(C

T)T

AGCTT

GTT

ACG

ACT

T

Lbplantarum

MBS

a4Ba

rbosae

tal[23]

RAPD

and

PFGElowast

OPA

5andOPA

20AAT

CGGGCT

GandGTT

GCG

TCC

Lbplantarum

ATCC

8014

andLbplantarum

SD1S612

Adesulu-Dahun

siet

al[24]

16SrD

NA

sequ

encing

27Fand1492R

AGAGTT

TGATC

CTG

GCT

CAG

and

TACGGYTA

CCT

TGTT

ACGAC

TT

Lbplantarum

KX881772

andLbplantarum

KX881779

Abushelaibietal[25]

ITS-PC

R16SF-R2and

23SR

-R10

AGAGTT

TGATC

CTG

GCT

CAG

and

AAG

GAG

GTG

ATCCA

GCC

GCA

Lbplantarum

GA106

FU137NRR

LB-14768

DSM

1066

7JCM1558

DK0

ndash22OB123O

F101

YO175

Adesulu-Dahun

siet

al[24]

RAPD

-PCR

rando

mam

plified

polymorph

icDNA-

polymerasec

hain

reactio

nPC

Rpo

lymerasec

hain

reactio

nPF

GE

pulse

d-field

gelelectroph

oresis

ITS-PC


intergenictranscrib

edspacer

PCRam

plificatio

nlowast

Restric

tionenzyme(

ApaI

andSfiI)









Table2La

ctobacillus

plantarum

strain

mediatedferm

entedfood

prod

ucts

Ferm

entedfood

sFerm

entables

ubstratesou

rce

Identifi

edLbplantarum

strain


Reference

Tradition

alferm

ented

food

sCh

ouric

o+-

Lbplantarum

DSM

Z12028

Indu

cing

proinfl

ammatoryrespon

seCam

marotae

tal[29]

Tofu


Lbplantarum

C88

Antioxidant

activ

ityLi

etal[30]

Fufu

Cassava(

Manihotesculen

taCr

antz)fl

our

Lbplantarum

strain

6710

Protein-fortified

prod

uct

Rosales-Soto

etal[31]

White(Baek)

kimchi

Chinesec

abbage

with

outchili

Lbplantarum

HAC

01New

prob

iotic

developm

ent

Park

etal[3]

Ferm

entedtableo

lives

Spanish

-stylegreenolives

Lbplantarum

B282

Adhesio

nandantip

roliferativee

ffectso

fcolorectalcancer

cells

Saxamietal[32]

Acid

bean

sVignaun

guicu

lata

Lbplantarum

ZDY2

013

EPS

Zhangetal[33]

Kimchi

Chinesec

abbage

Enric

hedwith

Lbplantarum

Ln4

Prob

iotic

effect

Sonetal[34]

Kimchi

Baechu

(napac

abbage)

Lbplantarum

wikim

18(K

FCC1188P)

Prob

iotic

effect

Jung

etal[35]

Korean

kimchi

Lbplantarum

LBP-K1

0Antim

icrobialactiv

ityKw

aketal[36]

Cabbagep

ickle

Korean

cabb

age

Cell-frees

upernatant

ofLbplantarum

NTU

102

Effectiv

eagainst

Vparahaem

olyticu

sBCR

C12864and


RC13988

LinandPan[9]

Chick

ensausage

Mincedmeat

Lbplantarum

Antioxidant

activ

ityYadav[37]

119870119906119899119906120595

Millet(Pennisetum

glaucum

)Lbreuteri

Lbplantarum

and

Lb

acidophilus

Enhanced

nutrient


antio

xidant

potentials

Adedire

etal[38]

Pickled

cabbage

Cabb

age

Lbplantarum

ATCC

I4917

-Tu

rpin

etal[39]

Novelferm

ented

food

sFerm

entedoatfood

-Lbplantarum

UFG

9Lbplantarum

B2Increasedrib

oflavin

(VitB

2)concentration

Russoetal[40

]Ferm

entedsoym

ilkSoybean

Lbplantarum

TWK1

0Antim

elanogenicprop

erty

Pinotn

oirw

ine

(Patagonianred

wines)

-Lbplantarum

ATCC

14917

Malolactic

starterc

ultures

Brizuelaetal[41]

FRGE

Korean

ginseng(Panax

ginseng

Meyer)

Lbplantarum

KCCM

11613P

Antioxidant

activ

ityJung

etal[42]

Litch

ijuice

Litchi

(Litchichinensis

Sonn

)Spraydrying

ofprob

iotic

bacteria(Lb

plantarum

MTC

C2621)w

ithprebiotic

slowastStim

ulated

thed

igestiv

esystem

Kalitae

tal[43]

Bread

-Lbplantarum

P8Im

proved

baking

cond

ition

sand

storage

Zhangetal[44

]FR

GE

ferm


Sexop

olysaccharidelowast


FOS)inu

lingum

arabicand

pectin+Po

rtug

uese

dryferm


alcoho

licbeverage

ofNigeria









































Food Safety





















7 Conclusion


Abbreviations









Acknowledgments


References



























































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018










Table2La

ctobacillus

plantarum

strain

mediatedferm

entedfood

prod

ucts

Ferm

entedfood

sFerm

entables

ubstratesou

rce

Identifi

edLbplantarum

strain


Reference

Tradition

alferm

ented

food

sCh

ouric

o+-

Lbplantarum

DSM

Z12028

Indu

cing

proinfl

ammatoryrespon

seCam

marotae

tal[29]

Tofu


Lbplantarum

C88

Antioxidant

activ

ityLi

etal[30]

Fufu

Cassava(

Manihotesculen

taCr

antz)fl

our

Lbplantarum

strain

6710

Protein-fortified

prod

uct

Rosales-Soto

etal[31]

White(Baek)

kimchi

Chinesec

abbage

with

outchili

Lbplantarum

HAC

01New

prob

iotic

developm

ent

Park

etal[3]

Ferm

entedtableo

lives

Spanish

-stylegreenolives

Lbplantarum

B282

Adhesio

nandantip

roliferativee

ffectso

fcolorectalcancer

cells

Saxamietal[32]

Acid

bean

sVignaun

guicu

lata

Lbplantarum

ZDY2

013

EPS

Zhangetal[33]

Kimchi

Chinesec

abbage

Enric

hedwith

Lbplantarum

Ln4

Prob

iotic

effect

Sonetal[34]

Kimchi

Baechu

(napac

abbage)

Lbplantarum

wikim

18(K

FCC1188P)

Prob

iotic

effect

Jung

etal[35]

Korean

kimchi

Lbplantarum

LBP-K1

0Antim

icrobialactiv

ityKw

aketal[36]

Cabbagep

ickle

Korean

cabb

age

Cell-frees

upernatant

ofLbplantarum

NTU

102

Effectiv

eagainst

Vparahaem

olyticu

sBCR

C12864and


RC13988

LinandPan[9]

Chick

ensausage

Mincedmeat

Lbplantarum

Antioxidant

activ

ityYadav[37]

119870119906119899119906120595

Millet(Pennisetum

glaucum

)Lbreuteri

Lbplantarum

and

Lb

acidophilus

Enhanced

nutrient


antio

xidant

potentials

Adedire

etal[38]

Pickled

cabbage

Cabb

age

Lbplantarum

ATCC

I4917

-Tu

rpin

etal[39]

Novelferm

ented

food

sFerm

entedoatfood

-Lbplantarum

UFG

9Lbplantarum

B2Increasedrib

oflavin

(VitB

2)concentration

Russoetal[40

]Ferm

entedsoym

ilkSoybean

Lbplantarum

TWK1

0Antim

elanogenicprop

erty

Pinotn

oirw

ine

(Patagonianred

wines)

-Lbplantarum

ATCC

14917

Malolactic

starterc

ultures

Brizuelaetal[41]

FRGE

Korean

ginseng(Panax

ginseng

Meyer)

Lbplantarum

KCCM

11613P

Antioxidant

activ

ityJung

etal[42]

Litch

ijuice

Litchi

(Litchichinensis

Sonn

)Spraydrying

ofprob

iotic

bacteria(Lb

plantarum

MTC

C2621)w

ithprebiotic

slowastStim

ulated

thed

igestiv

esystem

Kalitae

tal[43]

Bread

-Lbplantarum

P8Im

proved

baking

cond

ition

sand

storage

Zhangetal[44

]FR

GE

ferm


Sexop

olysaccharidelowast


FOS)inu

lingum

arabicand

pectin+Po

rtug

uese

dryferm


alcoho

licbeverage

ofNigeria









































Food Safety





















7 Conclusion


Abbreviations









Acknowledgments


References



























































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018










































Food Safety





















7 Conclusion


Abbreviations









Acknowledgments


References



























































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018
















7 Conclusion


Abbreviations









Acknowledgments


References



























































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018







Acknowledgments


References



























































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018




































































































































































Volume 2018

Zoology











Volume 2018

















Advances in




Enzyme Research





Volume 2018


reviewarticle lactobacillus plantarum with functional...

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