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

Table 2

Lactobacillus plantarum strain mediated fermented food products.

Fermented foods	Fermentable substrate/source	Identified Lb. plantarum strain	Special features/application	Reference
Traditional fermented foods
Chourico^+	-	Lb. plantarum DSMZ 12028	Inducing proinflammatory response	Cammarota et al. [29]
Tofu	Chinese fermented dairy	Lb. plantarum C88	Antioxidant activity	Li et al. [30]
Fufu	Cassava (Manihot esculenta Crantz) flour	Lb. plantarum strain 6710	Protein-fortified product	Rosales-Soto et al. [31]
White (Baek) kimchi	Chinese cabbage without chili	Lb. plantarum HAC01	New probiotic development	Park et al. [3]
Fermented table olives	Spanish-style green olives	Lb. plantarum B282	Adhesion and antiproliferative effects of colorectal cancer cells	Saxami et al. [32]
Acid beans	Vigna unguiculata	Lb. plantarum ZDY2013	EPS	Zhang et al. [33]
Kimchi	Chinese cabbage	Enriched with Lb. plantarum Ln4	Probiotic effect	Son et al. [34]
Kimchi	Baechu (napa cabbage)	Lb. plantarum wikim 18 (KFCC 1188P)	Probiotic effect	Jung et al. [35]
Korean kimchi		Lb. plantarum LBP-K10	Antimicrobial activity	Kwak et al. [36]
Cabbage pickle	Korean cabbage	Cell-free supernatant of Lb. plantarum NTU 102	Effective against; V. parahaemolyticus BCRC 12864 and Cronobacter sakazakii BCRC 13988	Lin and Pan [9]
Chicken sausage	Minced meat	Lb. plantarum	Antioxidant activity	Yadav, [37]
	Millet (Pennisetum glaucum)	Lb. reuteri, Lb. plantarum, and Lb. acidophilus	Enhanced nutrient qualities, shelf-life, and antioxidant potentials	Adedire et al. [38]
Pickled cabbage	Cabbage	Lb. plantarum ATCCI 4917	-	Turpin et al. [39]
Novel fermented foods
Fermented oat food	-	Lb. plantarum UFG9; Lb. plantarum B2	Increased riboflavin (VitB2) concentration	Russo et al. [40]
Fermented soymilk	Soybean	Lb. plantarum TWK10	Antimelanogenic property
Pinot noir wine (Patagonian red wines)	-	Lb. plantarum ATCC 14917	Malolactic starter cultures	Brizuela et al. [41]
FRGE	Korean ginseng (Panax ginseng Meyer)	Lb. plantarum KCCM 11613P	Antioxidant activity	Jung et al. [42]
Litchi juice	Litchi (Litchi chinensis Sonn.)	Spray drying of probiotic bacteria (Lb. plantarum MTCC 2621) with prebiotics	Stimulated the digestive system	Kalita et al. [43]
Bread	-	Lb. plantarum P8	Improved baking conditions and storage	Zhang et al. [44]

FRGE: fermented red ginseng extract; EPS: exopolysaccharide. (FOS), inulin, gum arabic, and pectin. dry fermented sausage. alcoholic beverage of Nigeria.