Lactobacillus plantarum
L. plantarum is an important probiotic found in fermented foods.
Lactobacillus plantarum is a beneficial bacterium that can play a role in promoting animal and plant health. It is a common lactic acid bacterium found in many different environments, including soil, plant surfaces, and the gastrointestinal tract of animals.
Studies have shown that L. plantarum can improve the growth and health of plants by several mechanisms. For example, it can produce plant growth-promoting substances such as indole acetic acid (IAA), stimulating plant growth and development. L. plantarum can also help to solubilize nutrients such as phosphorus, making them more available for plant uptake. In addition, L. plantarum can inhibit the growth of harmful plant pathogens by producing antimicrobial compounds or competing with these pathogens for resources.
Overall, L. plantarum is a beneficial microbe and can help improve soil quality, plant growth, and resistance to stress and disease.
Lactobacillus plantarum is known for its diverse metabolic capabilities, producing various metabolites during fermentation. Here are some common metabolites produced by Lactobacillus plantarum:
Acetic Acid: Alongside lactic acid, Lactobacillus plantarum can produce acetic acid, contributing to the flavor of fermented products. Acetic acid adds a tangy or vinegar-like taste to the food.
Amino Acids and Peptides: Lactobacillus plantarum has the ability to break down proteins into smaller molecules such as amino acids and peptides. These compounds contribute to the flavor and nutritional value of fermented foods.
Bacteriocins: Lactobacillus plantarum is known for producing bacteriocins, which are antimicrobial peptides that inhibit the growth of certain bacteria. Bacteriocins help Lactobacillus plantarum compete with other microorganisms and contribute to the preservation of fermented foods.
Carbon Dioxide: Lactobacillus plantarum produces carbon dioxide gas during fermentation. The release of carbon dioxide contributes to the texture and structure of fermented products like bread and certain beverages.
Enzymes: Lactobacillus plantarum produces several enzymes during fermentation. These include Amylases, enzymes that break down complex carbohydrates like starch into simpler sugars. This enzymatic activity allows Lactobacillus plantarum to utilize the available carbohydrates as an energy source during fermentation. Protease enzymes break down proteins into smaller peptides and amino acids. Proteases enable Lactobacillus plantarum to utilize proteins as a nutrient source during fermentation and can contribute to the flavor and texture of fermented products. Phosphatase enzymes hydrolyze phosphate groups from molecules. Phosphatases play a role in using phosphate compounds for growth and metabolism. Lipases are enzymes that break down fats or lipids into fatty acids and glycerol. Lipases contribute to using lipids as an energy source during fermentation. Xylanase enzymes degrade xylan, a complex polysaccharide found in plant cell walls. Xylanases help break down plant fibers, making the nutrients more accessible for the bacteria during fermentation. Phytases are enzymes that break down phytic acid, a form of phosphorus found in seeds and grains. Phytases assist in releasing phosphorus and other nutrients, making them available and potentially improving the nutritional quality of fermented foods.
Ethanol: Lactobacillus plantarum can produce small amounts of ethanol as a byproduct of fermentation. However, ethanol production is generally much lower than yeasts, which are more efficient in alcohol production.
Lactic Acid: As a lactic acid bacterium, Lactobacillus plantarum produces lactic acid as one of its primary metabolic products. Lactic acid contributes to the characteristic sour taste in fermented foods and plays a role in food preservation.
Volatile Organic Compounds (VOCs): Lactobacillus plantarum can produce volatile organic compounds, including esters, aldehydes, and ketones. These compounds contribute to the aroma and sensory characteristics of fermented products.
Lactobacillus plantarum is a beneficial bacterium commonly found in various fermented foods. Below are some fermented foods that often contain Lactobacillus plantarum:
Sauerkraut is a fermented cabbage dish made by lacto-fermentation. Lactobacillus plantarum is one of the dominant lactic acid bacteria involved in fermentation. Lactobacillus plantarum is dominant because it naturally exists on the surface of cabbage.
Kimchi (pictured above) is a traditional Korean fermented vegetable dish, typically made with napa cabbage and various seasonings. Lactobacillus plantarum is one of the key bacterial species involved in kimchi fermentation.
Naturally fermented pickles, such as cucumber pickles, often contain Lactobacillus plantarum. The bacteria contribute to the tangy flavor and preservation of the pickles.
A fermented milk beverage, kefir, can be created using dairy or non-dairy substitutes like coconut milk. One of the common bacterial strains found in kefir cultures, along with other beneficial bacteria and yeasts, is Lactobacillus plantarum.
Sourdough bread is made through the fermentation of a starter culture, which typically contains lactobacilli. Lactobacillus plantarum may be one of the strains in the starter culture, contributing to the fermentation and development of flavor in the bread.
Various fermented vegetables, such as carrots, beets, radishes, and peppers, can contain Lactobacillus plantarum. These vegetables are often prepared by lactic acid fermentation, which is facilitated by lactic acid bacteria like Lactobacillus plantarum that live on the outside of the vegetables.
It's important to note that the presence of Lactobacillus plantarum in fermented foods can vary depending on factors like the specific fermentation process, starter culture, and environmental conditions. While these foods can potentially contain Lactobacillus plantarum, the specific bacterial composition can vary between batches and brands.