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

Figure 1

Theoretical basis for selection of Lb. plantarum strain. Use of probiotic bacteria (Lb. plantarum) is a useful strategy to obtain fermented food products with longer shelf-life (food safety) and safer properties due to their ability to delay or prevent the growth of common contamination bacteria (antimicrobial activity) and being of human origin as well as adhesion to intestinal cell lines.