Bacteria from the Lactobacillus plantarum species are typically gram positive, non-sporulating (non-spore-forming), and rod-shaped, occurring both singly or grouped together in short chains. This species is thought to adapt to stressors better than other members of the Lactobacillus genus, and researchers believe that it is the sequence of the L. plantarum genome that allows this microbe to be so flexible; however, it does prefer an aerobic environment to replicate in. It is good at utilising and breaking down a range of carbon sources wherever they are available to it, and this versatility means that the species can be found and isolated from a range of different sources including saliva, the human intestine, dairy products, plant material, and silage! Strains from this species are also used to ferment different foods such as sauerkraut, pickles, and sourdough bread.
As the properties & benefits of probiotics are strain-specific, this database provides even more detailed information at the level of the strain.
Read more about the strains we've included from this species: Lactobacillus plantarum Lp299v
Adrian V. et al., (2008), ‘Obtaining of a symbiotic product based on lactic bacteria, pollen and honey’. Pak. J. Biol. Sci., 11:613-617.
Giraud E. et al., (1994), ‘Degradation of Raw Starch by a Wild Amylolytic Strain of Lactobacillus platarum’. Appl Environ Microbiol.,60:4319-323.
Lee Y. and Salminen S., (2009), Handbook of Probiotic and Prebiotics. 2nd edition, Hoboken: John Wiley & Sons.
de Vries M. et al., (2006), ‘Lactobacillus plantarum—Survival, Functional and Potential Probiotic’. International Dairy Journal,16:1018-1028.
Information on this species was gathered by Joanna Scott-Lutyens BA (hons), DipION, Nutritional Therapist; and Kerry Beeson, BSc (Nut.Med) Nutritional Therapist.
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