Lactobacillus plantarum is a widespread member of the genus Lactobacillus, commonly found in many fermented food products as well as anaerobic plant matter. It is also present in saliva (from which it was first isolated). It has the ability to liquefy gelatin. L. plantarum has one of the largest genomes known among the lactic acid bacteria and is a very flexible and versatile species.
L. plantarum is commonly found in many fermented food products including sauerkraut, pickles, brined olives, Korean kimchi, Nigerian ogi, sourdough and other fermented plant material and also in some cheeses and fermented sausages. The high levels of this organism in food also makes it an ideal candidate for the development of probiotics
Tags: Probiotic