Global InformationLactiplantibacillus plantarum information
| Lactiplantibacillus plantarum | |
|---|---|
Scientific classification 
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| Domain: | Bacteria |
| Phylum: | Bacillota |
| Class: | Bacilli |
| Order: | Lactobacillales |
| Family: | Lactobacillaceae |
| Genus: | Lactiplantibacillus |
| Species: | L. plantarum
|
| Binomial name | |
| Lactiplantibacillus plantarum (Orla-Jensen 1919) Zheng et al. 2020
| |
| Synonyms[1][2] | |
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Lactiplantibacillus plantarum (formerly Lactobacillus arabinosus and Lactobacillus plantarum)[3] is a widespread member of the genus Lactiplantibacillus and commonly found in many fermented food products as well as anaerobic plant matter.[4] L. plantarum was first isolated from saliva. Based on its ability to temporarily persist in plants, the insect intestine and in the intestinal tract of vertebrate animals, it was designated as a nomadic organism.[5][6] L. plantarum is Gram positive, bacilli shaped bacterium. L. plantarum cells are rods with rounded ends, straight, generally 0.9–1.2 μm wide and 3–8 μm long, occurring singly, in pairs or in short chains.[7] L. plantarum has one of the largest genomes known among the lactic acid bacteria and is a very flexible and versatile species. It is estimated to grow between pH 3.4 and 8.8.[8] Lactiplantibacillus plantarum can grow in the temperature range 12 °C to 40 °C.[9] The viable counts of the "L. plantarum" stored at refrigerated condition (4 °C) remained high, while a considerable reduction in the counts was observed stored at room temperature (25 ± 1 °C).[10]
- ^ "Lactiplantibacillus plantarum Lp 39 is a facultative anaerobe, Gram-positive, rod-shaped human pathogen that was isolated from pickled cabbage". BacDive. doi:10.13145/bacdive6629.20240510.9. BacDive ID #6629. Retrieved 10 June 2024.
- ^ Reimer LC, Carbasse JS, Koblitz J, Ebeling C, Podstawka A, Overmann J (2022). "BacDive in 2022: the knowledge base for standardized bacterial and archaeal data". Nucleic Acids Research. 50 (D1): D741–D746. doi:10.1093/nar/gkab961. PMC 8728306. PMID 34718743.
- ^ Kleerebezem M, Hols P, Bernard E, Rolain T, Zhou M, Siezen RJ, Bron PA (March 2010). "The extracellular biology of the lactobacilli". FEMS Microbiology Reviews. 34 (2): 199–230. doi:10.1111/j.1574-6976.2009.00208.x. PMID 20088967.
- ^ Zheng J, Wittouck S, Salvetti E, Franz CM, Harris HM, Mattarelli P, et al. (April 2020). "A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae". International Journal of Systematic and Evolutionary Microbiology. 70 (4): 2782–2858. doi:10.1099/ijsem.0.004107. hdl:10067/1738330151162165141. PMID 32293557.
- ^ Duar RM, Lin XB, Zheng J, Martino ME, Grenier T, Pérez-Muñoz ME, et al. (August 2017). "Lifestyles in transition: evolution and natural history of the genus Lactobacillus". FEMS Microbiology Reviews. 41 (Supp_1): S27–S48. doi:10.1093/femsre/fux030. PMID 28673043.
- ^ Martino ME, Bayjanov JR, Caffrey BE, Wels M, Joncour P, Hughes S, et al. (December 2016). "Nomadic lifestyle of Lactobacillus plantarum revealed by comparative genomics of 54 strains isolated from different habitats". Environmental Microbiology. 18 (12): 4974–4989. doi:10.1111/1462-2920.13455. hdl:2066/171054. PMID 27422487.
- ^ Landete JM, Rodríguez H, Curiel JA, De Las Rivas B, De Felipe FL, Muñoz R (2010). "Degradation of Phenolic Compounds Found in Olive Products by Lactobacillus plantarum Strains". Olives and Olive Oil in Health and Disease Prevention. pp. 387–396. doi:10.1016/B978-0-12-374420-3.00043-7. ISBN 9780123744203. S2CID 89393063.
- ^ E Giraud, B Lelong and M Raimbault. 1991. Influence of pH and initial lactate concentration on the growth of Lactobacillus plantarum. Applied Microbiology and Biotechnology. 36(1):96–99.
- ^ Z Matejčeková et al. 2016. Characterization of the growth of Lactobacillus plantarum in milk in dependence on temperature. Acta Chimica Slovaca. 9(2)104—108.
- ^ Dhewa T, Pant S, Mishra V (January 2014). "Development of freeze dried synbiotic formulation using a probiotic strain of Lactobacillus plantarum". Journal of Food Science and Technology. 51 (1): 83–89. doi:10.1007/s13197-011-0457-2. PMC 3857416. PMID 24426051.