For thousands of years, humans have enjoyed the novel flavors, increased shelf-life, and
nutritional benefits that microbes provide in fermented foods and beverages. Recent …

The microbial diseases cause significant damage in agriculture, resulting in major yield and
quality losses. To control microbiological damage and promote plant growth, a number of …

One of the most varied species of lactic acid bacteria is Lactiplantibacillus plantarum (Lb.
plantarum), formerly known as Lactobacillus plantarum. It is one of the most common …

Lactobacillus species are found in nutrient-rich habitats associated with food, feed, plants,
animals and humans. Due to their economic importance, the metabolism, genetics and …

Lactic acid bacteria (LAB) are present in foods, the environment and the animal gut,
although fermented foods (FFs) are recognized as the primary niche of LAB activity. Several …

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 …

A wide range of lactic acid bacteria (LAB) is able to produce capsular or extracellular
polysaccharides, with various chemical compositions and properties. Polysaccharides …

Fermentation processes have been used for centuries for food production and preservation.
Besides the contribution of fermentation to food quality, recently, scientific interest in the …

Probiotic bacteria can modulate immune responses in the host gastrointestinal tract to
promote health. The genomics era has provided novel opportunities for the discovery and …

Lactiplantibacillus plantarum has a strong carbohydrate utilization ability. This characteristic
plays an important role in its gastrointestinal tract colonization and probiotic effects. L …