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Lactobacillus plantarum and Its Probiotic and Food Potentialities

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Abstract

The number of studies claiming probiotic health effects of Lactobacillus plantarum is escalating. Lb. plantarum is a lactic acid bacterium found in diverse ecological niches, highlighting its particular capabilities of adaptation and genome plasticity. Another function that needs to be underlined is the capabilities of Lb. plantarum to produce diverse and potent bacteriocins, which are antimicrobial peptides with possible applications as food preservative or antibiotic complementary agents. Taken together, all these characteristics design Lb. plantarum as a genuine model for academic research and viable biological agent with promising applications. The present review aims at shedding light on the safety of Lb. plantarum and run through the main studies underpinning its beneficial claims. The mechanisms explaining probiotic-related features are discussed.

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Authors and Affiliations

  1. Univ. Lille, INRA, Univ. Artois, Univ. Littoral Côte d’Opale, EA 7394 – ICV - Institut Charles Viollette, F-59000, Lille, France

    Hamza Ait Seddik, Frédérique Gancel & Djamel Drider

  2. Laboratoire de Microbiologie Appliquée, Faculté des Sciences de la Nature et de la Vie de l’Université de Bejaia, 06000, Bejaia, Algeria

    Hamza Ait Seddik & Farida Bendali

  3. STELA Dairy Research Center, Nutrition and Functional Foods Institute, Université Laval, Québec, QC, Canada

    Ismail Fliss

  4. Department of Science of Agriculture, Food and Environment, University of Foggia, Foggia, Italy

    Giuseppe Spano

Authors
  1. Hamza Ait Seddik
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  2. Farida Bendali
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  3. Frédérique Gancel
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  4. Ismail Fliss
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  5. Giuseppe Spano
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  6. Djamel Drider
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Correspondence to Djamel Drider.

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Seddik, H.A., Bendali, F., Gancel, F. et al. Lactobacillus plantarum and Its Probiotic and Food Potentialities. Probiotics & Antimicro. Prot. 9, 111–122 (2017). https://doi.org/10.1007/s12602-017-9264-z

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