Lactobacillus Plantarum: Characterization of the Species and Application in Food Production

Abstract

Lactobacillus plantarum is a heterofermentative microaerophilic Gram-positive microorganism, with rod morphology, occurring singly or grouped in short chains. This species has well accepted GRAS status and numerous strains of L. plantarum have been isolated from different ecological niches including meat, fish, fruits, vegetables, milk, and cereal products. L. plantarum has been used as a starter culture in various food fermentation processes contributing to the organoleptic properties, flavour, and texture. Due to production of lactic acid and other antimicrobial compounds, L. plantarum also contributes to the safety of the final products. In this article, we overview the history of description of L. plantarum and biochemical properties, methods for identification and applications in food production.