TY  - JOUR
AU  - Yilmaz, Birsen
AU  - Bangar, Sneh Punia
AU  - Echegaray, Noemi
AU  - Suri, Shweta
AU  - Tomašević, Igor
AU  - Lorenzo, José M.
AU  - Melekoglu, Ebru
AU  - Rocha, João Miguel
AU  - Ozogul, Fatih
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6071
AB  - One of the most varied species of lactic acid bacteria is Lactiplantibacillus plantarum (Lb. plantarum), formerly known as Lactobacillus plantarum. It is one of the most common species of bacteria found in foods, probiotics, dairy products, and beverages. Studies related to genomic mapping and gene locations of Lb. plantarum have shown the novel findings of its new strains along with their non-pathogenic or non-antibiotic resistance genes. Safe strains obtained with new technologies are a pioneer in the development of new probiotics and starter cultures for the food industry. However, the safety of Lb. plantarum strains and their bacteriocins should also be confirmed with in vivo studies before being employed as food additives. Many of the Lb. plantarum strains and their bacteriocins are generally safe in terms of antibiotic resistance genes. Thus, they provide a great opportunity for improving the nutritional composition, shelf life, antioxidant activity, flavour properties and antimicrobial activities in the food industry. Moreover, since some Lb. plantarum strains have the ability to reduce undesirable compounds such as aflatoxins, they have potential use in maintaining food safety and preventing food spoilage. This review emphasizes the impacts of Lb. plantarum strains on fermented foods, along with novel approaches to their genomic mapping and safety aspects.
PB  - MDPI
T2  - Microorganisms
T1  - The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge
IS  - 4
SP  - 826
VL  - 10
DO  - 10.3390/microorganisms10040826
ER  - 

@article{
author = "Yilmaz, Birsen and Bangar, Sneh Punia and Echegaray, Noemi and Suri, Shweta and Tomašević, Igor and Lorenzo, José M. and Melekoglu, Ebru and Rocha, João Miguel and Ozogul, Fatih",
year = "2022",
abstract = "One of the most varied species of lactic acid bacteria is Lactiplantibacillus plantarum (Lb. plantarum), formerly known as Lactobacillus plantarum. It is one of the most common species of bacteria found in foods, probiotics, dairy products, and beverages. Studies related to genomic mapping and gene locations of Lb. plantarum have shown the novel findings of its new strains along with their non-pathogenic or non-antibiotic resistance genes. Safe strains obtained with new technologies are a pioneer in the development of new probiotics and starter cultures for the food industry. However, the safety of Lb. plantarum strains and their bacteriocins should also be confirmed with in vivo studies before being employed as food additives. Many of the Lb. plantarum strains and their bacteriocins are generally safe in terms of antibiotic resistance genes. Thus, they provide a great opportunity for improving the nutritional composition, shelf life, antioxidant activity, flavour properties and antimicrobial activities in the food industry. Moreover, since some Lb. plantarum strains have the ability to reduce undesirable compounds such as aflatoxins, they have potential use in maintaining food safety and preventing food spoilage. This review emphasizes the impacts of Lb. plantarum strains on fermented foods, along with novel approaches to their genomic mapping and safety aspects.",
publisher = "MDPI",
journal = "Microorganisms",
title = "The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge",
number = "4",
pages = "826",
volume = "10",
doi = "10.3390/microorganisms10040826"
}

Yilmaz, B., Bangar, S. P., Echegaray, N., Suri, S., Tomašević, I., Lorenzo, J. M., Melekoglu, E., Rocha, J. M.,& Ozogul, F.. (2022). The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge. in Microorganisms
MDPI., 10(4), 826.
https://doi.org/10.3390/microorganisms10040826

Yilmaz B, Bangar SP, Echegaray N, Suri S, Tomašević I, Lorenzo JM, Melekoglu E, Rocha JM, Ozogul F. The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge. in Microorganisms. 2022;10(4):826.
doi:10.3390/microorganisms10040826 .

Yilmaz, Birsen, Bangar, Sneh Punia, Echegaray, Noemi, Suri, Shweta, Tomašević, Igor, Lorenzo, José M., Melekoglu, Ebru, Rocha, João Miguel, Ozogul, Fatih, "The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge" in Microorganisms, 10, no. 4 (2022):826,
https://doi.org/10.3390/microorganisms10040826 . .