Comprehensive pan‐genome analysis of Lactiplantibacillus plantarum complete genomes [PDF]
Journal of Applied Microbiology, 2021 The aim of this work was to refine the taxonomy and the functional characterization of publicly available Lactiplantibacillus plantarum complete genomes through a pan-genome analysis. Particular attention was paid in depicting the probiotic potential of each strain.Complete genome sequence of 127 L.
Francesco M. Carpi +5 more
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Revista CientíficaThis study was conducted to evaluate the bio - protective potential of alive and dead (heat - inactivated) Lactiplantibacillus plantarum strains against cadmium toxicity in Wistar rats.
Tevhide Elif Güner +2 more
doaj +1 more source
Bacteriocin-producing strain lactiplantibacillus plantarum LP17L/1 isolated from traditional stored Ewe’s milk cheese and its beneficial potential [PDF]
, 2022 Research Areas: Food Science & TechnologyStored ewe’s milk lump cheese is a local product that can be a source of autochthonous beneficial microbiota, especially lactic acid bacteria.
Bino, Eva +7 more
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Draft Genome Sequence of Lactiplantibacillus plantarum IMI 507026
Microbiology Resource Announcements, 2022 Here, we announce the draft genome sequence of Lactiplantibacillus plantarum isolated from corn silage in Nicholasville, KY. L. plantarum IMI 507026 is deposited in the Centre for Agriculture and Bioscience International (CABI) Culture Collection with the accession number IMI 507026.
Ivana Nikodinoska +3 more
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Foods, 2023 Riboflavin (Vitamin B2) is an essential vitamin and a microbial metabolite produced by some lactic acid bacteria (LAB). This investigation aims to study the overproduction of riboflavin in selected Lactiplantibacillus plantarum strain by using the one ...
Vikram Kumar +5 more
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Characterization of a Lactiplantibacillus plantarum R23 Isolated from Arugula by Whole-Genome Sequencing and Its Bacteriocin Production Ability [PDF]
, 2021 Lactiplantibacillus plantarum is one of the lactic acid bacteria species most used as probiotics and starter cultures in food production. Bacteriocin-producers Lpb. plantarum are also promising natural food preservatives. This study aimed to characterize
Albano, Helena +5 more
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Calcium Determines Lactiplantibacillus plantarum Intraspecies Competitive Fitness
Applied and Environmental Microbiology, 2022 Ecological theory states that the struggle for existence is stronger between closely related species. Contrary to this assertion, fermented foods frequently sustain conspecific individuals, in spite of their high levels of phylogenetic relatedness.
Annabelle O. Yu, Lei Wei, Maria L. Marco
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Microorganisms, 2022 Lactic acid bacteria (LAB) have been proposed for the control of undesirable fermentation and, subsequently, aerobic deterioration due to their ability to produce antimicrobial metabolites in silage mass.
Qiming Cheng +4 more
doaj +1 more source
Whole genome sequence of Lactiplantibacillus plantarum strain HA9 isolated from conventional Iraqi cheese: First report [PDF]
Background: Lactiplantibacillus plantarum is a renowned probiotic known for its ability to enhance health when ingested in sufficient quantities. While L.
Al-kaabi, Hasanain Qasim Mezaal +1 more
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Food phenolics and Lactiplantibacillus plantarum
International Journal of Food MicrobiologyPhenolic compounds are important constituents of plant food products. These compounds play a key role in food characteristics such as flavor, astringency and color. Lactic acid bacteria are naturally found in raw vegetables, being Lactiplantibacillus plantarum the most commonly used commercial starter for the fermentation of plant foods.
Muñoz, Rosario +10 more
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