Lactiplantibacillus plantarum (formerly known as Lactobacillus plantarum), a bacterial
species isolated from a wide variety of ecological niches, plays an important role in food …

Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) exhibits relevant probiotic
and technological features and is widely used in food industries, improving flavour, texture …

Lactiplantibacillus plantarum (previously known as Lactobacillus plantarum) strains are one
of the lactic acid bacteria (LAB) commonly used in fermentation and their probiotic and …

In recent years, alongside the conventional screening procedures for the evaluation of
probiotics for human usage, the pharmaceutical and food industries have encouraged …

Lactiplantibacillus plantarum is a probiotic starter culture that improves the flavor and
nutritional content of fermented foods. It also shows potential in enhancing mucosal and …

Lactobacillus plantarum is a widespread probiotic bacteria found in many fermented food
products. In this study, the whole-cell proteins and secretory proteins of L. plantarum were …

This study aimed to investigate the intricate genetic makeup of the Lactiplantibacillus
plantarum K25 strain by conducting a comprehensive analysis of comparative genomics …

Lactobacillus are mainly used for the manufacture of fermented dairy, sourdough, meat, and
vegetable foods or used as probiotics. Under optimal processing conditions, Lactobacillus …

This study aimed at investigating the proteomic adaptation of Lactobacillus plantarum
strains. Cultivation of L. plantarum strains under food-like conditions (wheat flour hydrolyzed …

The traditional Mexican fermented beverage pulque has been considered a healthy product
for treating gastrointestinal disorders. Lactic acid bacteria (LAB) have been identified as one …