Lactiplantibacillus plantarum, the Integral Member of Vegetable Fermentations
Spiros Paramithiotis
Abstract
Lactiplantibacillus plantarum is omnipresent in vegetable fermentations. Its large metabolic capacity and its ability to adapt to the fermenting microenvironment enable this species, in many cases, to dominate the microecosystem and drive the fermentation. In addition, its metabolic capacity enables it to produce bioactive compounds of great interest for human health. These attributes have directed research for many decades. The widespread application of next-generation sequencing approaches has enabled the genotypic verification of the phenotypically assessed attributes and supplemented them with novel insights, justifying the characterization of a multifunctional tool that has been awarded to this species. However, there are still issues that need to be properly addressed in order to improve our understanding of the microecosystem functionality and to enhance our knowledge regarding the capacities of this species. The aim of the present article is to collect and critically discuss the available information on Lp. plantarum subsistence in vegetable fermentations.