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The Invincible Warrior of Fermentation: How Does Lactiplantibacillus Plantarum Demonstrate Amazing Powers in Food?
Lactiplantibacillus plantarum, formerly known as Lactobacillus arabinosus and Lactobacillus plantarum, is a widespread member of the lactic acid bacteria found in many fermented foods and anaerobic plant matter. The bacterium was first isolated in saliva and designated as a nomadic organism based on its ability to survive temporarily in the intestines of plants and insects, as well as in the intestines of vertebrates. L. plantarum is a Gram-positive bacterium whose cells are rod-shaped, measuring approximately 0.9–1.2 μm in width and 3–8 μm in length, and usually occur singly, in pairs, or in short chains.
"L. plantarum has one of the largest genomes among lactobacilli, demonstrating the flexibility and diversity of this bacterium."
L. plantarum has a growth range of pH 3.4 to 8.8 and can thrive in temperatures between 12 °C and 40 °C. The number of viable L. plantarum bacteria stored at 4 °C remained high, but decreased significantly at room temperature.
Metabolic characteristics
Lactiplantibacillus plantarum is a facultative anaerobic lactic acid bacterium that can grow at 15 °C but not at 45 °C and produces two lactic acid isomers (D and L). Many lactic acid bacteria, including L. plantarum, have the ability to breathe oxygen and express cytochromes if heme and methylquinoline are present in the growth medium. In the absence of these substances, they consume oxygen through NADH peroxidase to form the intermediate product hydrogen peroxide and ultimately produce water.
"This chemical reaction may be a weapon to protect itself from competing bacteria that take over its food resources."
Compared to other oxygen-tolerant bacteria, L. plantarum contains almost no iron atoms and is therefore unable to synthesize active enzymes that require heme, such as true peroxidase. This allows the bacterium to reduce reactive oxygen levels in other ways, further explaining its ability to survive in a variety of environments.
Products and Applications
Feed fermentation agent
Lactiplantibacillus plantarum is the most commonly used bacterium in feed starter cultures. Under conditions of anaerobic degradation, these organisms quickly dominated the microbial population and began producing lactic and acetic acids within 48 hours. This enables it to continuously consume remaining resources and win the competition for survival.
Food Products
L. plantarum is commonly found in a variety of fermented foods, including dairy products, meat, and a variety of fermented vegetable products, such as sauerkraut, kimchi, and kimchi. Studies have found that the high abundance of this bacterium in food makes it an ideal candidate for probiotic development.
"In one study, L. plantarum was found to be effective in reducing the allergenicity of soy flour, with soy flour fermented with L. plantarum showing up to 96%-99% reduction in IgE immune response."< /p>
The properties of this bacterium make it a potential health product and is increasingly being considered in various health therapies.
Antibacterial properties
The antimicrobial substances in L. plantarum can effectively inhibit the growth of many microorganisms in the intestine, especially certain gas-producing bacteria, and therefore may bring many benefits to patients with irritable bowel syndrome.
Therapeutic Applications
L. plantarum is considered an excellent probiotic for regulating gut function, boosting the immune system, and may even play a role in mental health, with research ongoing into helping reduce symptoms of depression.
"Its existence allows scientists to see potential therapeutic opportunities in the future, such as as a carrier of biological therapy."
Impact on AIDS-related diseases
The study found that L. plantarum can help restore the integrity of the intestinal wall by degrading substances that promote intestinal inflammation, an important property for HIV patients.
In summary, Lactiplantibacillus plantarum is undoubtedly a powerful protagonist in fermented foods, with its special metabolic functions and wide application potential. Will this bacterium play a bigger role in diet or health management in the future?
