Cargando…

The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge

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 species of bacteria found in foods, probiotics, dairy products, and beverages. Studies related to genomic mapping and gene...

Descripción completa

Detalles Bibliográficos
Autores principales:	Yilmaz, Birsen, Bangar, Sneh Punia, Echegaray, Noemi, Suri, Shweta, Tomasevic, Igor, Manuel Lorenzo, Jose, Melekoglu, Ebru, Rocha, João Miguel, Ozogul, Fatih
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9026118/ https://www.ncbi.nlm.nih.gov/pubmed/35456875 http://dx.doi.org/10.3390/microorganisms10040826

Ejemplares similares

Novel Candidate Microorganisms for Fermentation Technology: From Potential Benefits to Safety Issues
por: Ağagündüz, Duygu, et al.
Publicado: (2022)

Recent Developments in Polyphenol Applications on Human Health: A Review with Current Knowledge
por: Rathod, Nikheel Bhojraj, et al.
Publicado: (2023)

Effects of Lactiplantibacillus plantarum and Lactiplantibacillus brevis on fermentation, aerobic stability, and the bacterial community of paper mulberry silage
por: Zhang, Yulin, et al.
Publicado: (2022)

Use of Autochthonous Lactiplantibacillus plantarum Strains to Produce Fermented Fish Products
por: Speranza, Barbara, et al.
Publicado: (2020)

Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods
por: Garcia-Gonzalez, Natalia, et al.
Publicado: (2021)

Hypolipidemic Effects of Fermented Seaweed Extracts by Saccharomyces cerevisiae and Lactiplantibacillus plantarum
por: Yue, Qiulin, et al.
Publicado: (2021)

Antioxidative Properties of Fermented Soymilk Using Lactiplantibacillus plantarum LP95
por: Letizia, Francesco, et al.
Publicado: (2023)

The Carbohydrate Metabolism of Lactiplantibacillus plantarum
por: Cui, Yanhua, et al.
Publicado: (2021)

Selection of Exopolysaccharide-Producing Lactobacillus Plantarum (Lactiplantibacillus Plantarum) Isolated from Algerian Fermented Foods for the Manufacture of Skim-Milk Fermented Products
por: Bachtarzi, Nadia, et al.
Publicado: (2020)

Changes in rumen fermentation and bacterial profiles after administering Lactiplantibacillus plantarum as a probiotic
por: Astuti, Wulansih Dwi, et al.
Publicado: (2022)

Changes of Physicochemical Characteristics and Flavor during Suanyu Fermentation with Lactiplantibacillus plantarum and Saccharomyces cerevisiae
por: Zhang, Qiang, et al.
Publicado: (2022)

Physicochemical attributes and acceptability of marula wine fermented with natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae
por: Ngwenya, Menzi P., et al.
Publicado: (2023)

Lactiplantibacillus plantarum–Nomad and Ideal Probiotic
por: Fidanza, Mario, et al.
Publicado: (2021)

Proteomic Analysis Explores Interactions between Lactiplantibacillus plantarum and Saccharomyces cerevisiae during Sourdough Fermentation
por: Zhang, Guohua, et al.
Publicado: (2021)

Metabolomic and Transcriptional Profiling of Oleuropein Bioconversion into Hydroxytyrosol during Table Olive Fermentation by Lactiplantibacillus plantarum
por: Vaccalluzzo, Amanda, et al.
Publicado: (2022)

Effects of Cellulase and Lactiplantibacillus plantarum on the Fermentation Parameters, Nutrients, and Bacterial Community in Cassia alata Silage
por: Xian, Zhenyu, et al.
Publicado: (2022)

Safety Assessment of One Lactiplantibacillus plantarum Isolated from the Traditional Chinese Fermented Vegetables—Jiangshui
por: Ou, Dexin, et al.
Publicado: (2022)

Draft Genome Sequence of Lactiplantibacillus plantarum DMR09, Isolated from Spontaneously Fermented Dahi
por: Tirwa, Ranjan Kaushal, et al.
Publicado: (2023)

Effects of Co-Fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae on Digestive and Quality Properties of Steamed Bread
por: Liu, Yan, et al.
Publicado: (2023)

Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected Lactiplantibacillus plantarum and Lacticaseibacillus paracasei in fermented apple juice
por: Liang, Jia Rui, et al.
Publicado: (2022)

Strain diversity of plant‐associated Lactiplantibacillus plantarum
por: Yu, Annabelle O., et al.
Publicado: (2021)

Distribution of bacteriocin genes in the lineages of Lactiplantibacillus plantarum
por: Choi, Sungmi, et al.
Publicado: (2021)

Characterization of extracellular vesicles from Lactiplantibacillus plantarum
por: Kurata, Atsushi, et al.
Publicado: (2022)

The Mechanisms of the Potential Probiotic Lactiplantibacillus plantarum against Cardiovascular Disease and the Recent Developments in its Fermented Foods
por: Wang, Zhe, et al.
Publicado: (2022)

Whole-Genome Sequence of Lactiplantibacillus plantarum Mut-3, Isolated from Indonesian Fermented Soybean (Tempeh)
por: Yogeswara, Ida Bagus Agung, et al.
Publicado: (2023)

In Vitro and In Vivo Assessments of Anti-Hyperglycemic Properties of Soybean Residue Fermented with Rhizopus oligosporus and Lactiplantibacillus plantarum
por: Hariyanto, Istiqomah, et al.
Publicado: (2022)

Integrated metabolomics and peptidomics to delineate characteristic metabolites in milk fermented with novel Lactiplantibacillus plantarum L3
por: Wang, Teng, et al.
Publicado: (2023)

Ultrasound-assisted fermentation of ginkgo kernel juice by Lactiplantibacillus plantarum: Microbial response and juice composition development
por: Chen, Jinling, et al.
Publicado: (2023)

Rice Bran Fermentation Using Lactiplantibacillus plantarum EM as a Starter and the Potential of the Fermented Rice Bran as a Functional Food
por: Moon, Song-Hee, et al.
Publicado: (2021)

Metabolite Pattern Derived from Lactiplantibacillus plantarum—Fermented Rye Foods and In Vitro Gut Fermentation Synergistically Inhibits Bacterial Growth
por: Koistinen, Ville M., et al.
Publicado: (2022)

Lactiplantibacillus plantarum, lactiplantibacillus pentosus and inulin meal inclusion boost the metagenomic function of broiler chickens
por: Ferrocino, Ilario, et al.
Publicado: (2023)

Butanol Tolerance of Lactiplantibacillus plantarum: A Transcriptome Study
por: Petrov, Kaloyan, et al.
Publicado: (2021)

Genome sequence data of Lactiplantibacillus plantarum IMI 507028
por: Nikodinoska, Ivana, et al.
Publicado: (2022)

Calcium Determines Lactiplantibacillus plantarum Intraspecies Competitive Fitness
por: Yu, Annabelle O., et al.
Publicado: (2022)

Draft Genome Sequence of Lactiplantibacillus plantarum IMI 507026
por: Nikodinoska, Ivana, et al.
Publicado: (2022)

Molecular Detection and Identification of Plant-Associated Lactiplantibacillus plantarum
por: Skotniczny, Magdalena, et al.
Publicado: (2023)

The Combined Use of Lachancea thermotolerans and Lactiplantibacillus plantarum (former Lactobacillus plantarum) in Wine Technology
por: Urbina, Ángel, et al.
Publicado: (2021)

Efficiency of Lactiplantibacillus plantarum JT-PN39 and Paenibacillus motobuensis JT-A29 for Fermented Coffee Applications and Fermented Coffee Characteristics
por: Ngamnok, Teerawat, et al.
Publicado: (2023)

Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus
por: Ahmed, Sadia, et al.
Publicado: (2021)

Fermentation of Vaccinium floribundum Berries with Lactiplantibacillus plantarum Reduces Oxidative Stress in Endothelial Cells and Modulates Macrophages Function
por: Marracino, Luisa, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_cepvgjk3rsctphct2s9c30u3m6