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Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods
Joint Authors
Zdolec, Nevijo
Behera, Sudhanshu S.
Ray, Ramesh C.
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-18, 18 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-05-28
Country of Publication
Egypt
No. of Pages
18
Main Subjects
Abstract EN
Lactobacillus plantarum (widespread member of the genus Lactobacillus) is one of the most studied species extensively used in food industry as probiotic microorganism and/or microbial starter.
The exploitation of Lb.
plantarum strains with their long history in food fermentation forms an emerging field and design of added-value foods.
Lb.
plantarum strains were also used to produce new functional (traditional/novel) foods and beverages with improved nutritional and technological features.
Lb.
plantarum strains were identified from many traditional foods and characterized for their systematics and molecular taxonomy, enzyme systems (α-amylase, esterase, lipase, α-glucosidase, β-glucosidase, enolase, phosphoketolase, lactase dehydrogenase, etc.), and bioactive compounds (bacteriocin, dipeptides, and other preservative compounds).
This review emphasizes that the Lb.
plantarum strains with their probiotic properties can have great effects against harmful microflora (foodborne pathogens) to increase safety and shelf-life of fermented foods.
American Psychological Association (APA)
Behera, Sudhanshu S.& Ray, Ramesh C.& Zdolec, Nevijo. 2018. Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods. BioMed Research International،Vol. 2018, no. 2018, pp.1-18.
https://search.emarefa.net/detail/BIM-1129694
Modern Language Association (MLA)
Behera, Sudhanshu S.…[et al.]. Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods. BioMed Research International No. 2018 (2018), pp.1-18.
https://search.emarefa.net/detail/BIM-1129694
American Medical Association (AMA)
Behera, Sudhanshu S.& Ray, Ramesh C.& Zdolec, Nevijo. Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods. BioMed Research International. 2018. Vol. 2018, no. 2018, pp.1-18.
https://search.emarefa.net/detail/BIM-1129694
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1129694