<i>Lactobacillus plantarum</i> with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

Abstract

<i>Lactobacillus plantarum</i> (widespread member of the genus <i>Lactobacillus</i>) is one of the most studied species extensively used in food industry as probiotic microorganism and/or microbial starter. The exploitation of <i>Lb. plantarum</i> strains with their long history in food fermentation forms an emerging field and design of added-value foods. <i>Lb. plantarum</i> strains were also used to produce new functional (traditional/novel) foods and beverages with improved nutritional and technological features. <i>Lb. plantarum</i> strains were identified from many traditional foods and characterized for their systematics and molecular taxonomy, enzyme systems (<i>α</i>-amylase, esterase, lipase, <i>α</i>-glucosidase, <i>β</i>-glucosidase, enolase, phosphoketolase, lactase dehydrogenase, etc.), and bioactive compounds (bacteriocin, dipeptides, and other preservative compounds). This review emphasizes that the <i>Lb. plantarum</i> strains with their probiotic properties can have great effects against harmful microflora (foodborne pathogens) to increase safety and shelf-life of fermented foods.