Effects of Lactiplantibacillus plantarum and Staphylococcus simulans fermentation on Maillard reaction and flavor characteristics in a myofibrillar protein-glucose reaction system.

Ecological roles of lactic acid bacteria biodiversity and cross-feeding in shaping the flavor landscape of traditional Huangjiu fermentation.

Production of antibacterial bacterial cellulose through co-fermentation using Lactiplantibacillus plantarum and Pediococcus pentosaceus enhanced rice soaking wastewater

Uncovering cryoprotective mechanism of natural deep eutectic solvents for highly efficient cryopreservation of Lactiplantibacillus plantarum.

The AI-2/LuxS quorum sensing system enhances stress tolerance and enological performance of Lactiplantibacillus plantarum during malolactic fermentation.

Volatile evolutions during solid-state fermentation of oats by mono- and co-cultures: A Flavoromic approach using classical chemometric and machine learning techniques.

Effect of Lactiplantibacillus plantarum and Carnobacterium spp. on the sensory quality of Burrata cheese during storage: a multi-technique study.

Anti-inflammatory potential of teichoic acids from Lactiplantibacillus plantarum AR113 and their effects on host immune responses

A galactoglucan from calcium chloride-stimulated Lactiplantibacillus plantarum ZGS521: Structural characterization, antioxidant and anti-inflammatory properties.

Lactiplantibacillus pentosus JWN01 and Lactiplantibacillus plantarum JWN02 attenuate renal fibrosis and pathological autophagy in hyperuricemic nephropathy via gut-kidney axis.

Screening of a feruloyl esterase-producing lactobacillus strain and its application in citrus whole-fruit pulp fermentation: organic acids, volatile compounds, and sensory evaluation.

Microorganisms and Physicochemical Factors Controlling Biogenic Amines During Cheese Ripening: A Systematic Review.

Remodeling of phenolic compounds from celery pulp driven by Lactobacillus plantarum NCU116 fermentation: insights from omics, targeted quantification, and microstructural imaging.

Alginate microcapsules enriched with biofilm-like Lactiplantibacillus plantarum: characterization, stability, and application in fermented soy yoghurts

Novel nucleoside-degrading Lactiplantibacillus plantarum and Levilactobacillus brevis isolated from kimchi: In vitro screening, probiotic evaluation, and potential application in yogurt

Transglutaminase modification improved water holding capacity and quality characteristics of Lactiplantibacillus plantarum AHQ-14 fermented milk

Lactiplantibacillus plantarum K4-9 strain stimulates antitumor immune responses through the activation of dendritic cells and CD8+ T cells.

Ultrasound-assisted extraction of peptidoglycan from Lactiplantibacillus plantarum: Structural characterization, anti-browning enhancement, and immunomodulatory effects.

This study aims to investigate the effects of three lactic acid bacteria (LAB) strains, Lactiplantibacillus plantarum, Lactiplantibacillus pentosus and Limosilactobacillus fermentum, isolated from traditional pickles in Guizhou, on the fermentation process and microbial community dynamics of ensiled whole-plant maize, soybean, and their mixtures. The results revealed that compared to the CK group, the lactic acid levels of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus were significantly increased in the treatment groups (p < 0.05), resulting in a faster pH reduction, along with decreases in ammonia nitrogen (AN) and butyric acid (BA) content. In contrast, the Limosilactobacillus fermentum treatment (p < 0.05) promoted acetic acid (AA) production and inhibited the growth of harmful microbiota in soybean silage. Notably, inoculation with all LAB strains enhanced the aerobic stability of maize silage by promoting the proliferation of Lactiplantibacillus during the later stages of fermentation, thereby sustaining a low pH and mitigating the depletion of water-soluble carbohydrates (WSC). Furthermore, all treatments accelerated silage fermentation by enhancing the LAB population and competing with yeast and Escherichia coli for available nutrients in mixed silage. These findings indicate that three LAB strains, when used as microbial additives, demonstrated potential to improve silage quality in the Karst region.

Obesity is characterized by excessive lipid accumulation and chronic inflammation that disrupt metabolic homeostasis. This study investigated the effects of Lactiplantibacillus plantarum GBCC_F0227 on lipid metabolism using differentiated 3T3-L1 adipocytes and a high-fat diet (HFD)-induced obese mouse model. In 3T3-L1 adipocytes, exposure to GBCC_F0227 culture supernatant was associated with reduced intracellular triglyceride accumulation and lower expression of lipid metabolism-related genes. Consistent with the in vitro observations, oral administration of GBCC_F0227 attenuated body weight gain and adipose tissue expansion in HFD-fed mice, together with lower expression of HFD-induced lipid metabolism-related genes (Pparg, Fabp4, Dgat2, and Cs) in white adipose tissue (WAT). GBCC_F0227 treatment also reduced the expression of inflammatory markers (Il-6, Il-1b) as well as Leptin, in epididymal WAT. In the liver, GBCC_F0227 administration lowered the expression of Pparg and Cd36 and reduced hepatic lipid accumulation. Collectively, these findings indicate that GBCC_F0227 administration is associated with coordinated changes in lipid accumulation and lipid metabolism-related gene expression in WAT and liver under HFD conditions. These results highlight the potential of GBCC_F0227 as a probiotic candidate for modulating obesity-associated lipid metabolic alterations.