Lactobacillus plantarum are typically found on fermented products like in dairy, meat and fermentable vegetables. It is also found in the gastrointestinal tract that helps to lessen digestive distress and present insaliva that have the ability to liquefy gelatin. It have been identified asprobiotics and considered as human symbiont to maintain the balance of microflora in the intestines to stabilize digestive enzyme patterns that preventsintestinal pathogens thereby enhancing intestinal ecosystem.
Lactobacillus plantarum main function is the fermentative conversion of sugars from the raw materials intolactic acid wherein it generates anti-microbial peptides and exopolysaccharides thereby upholding the pH gradient in and out of the cell through the large amount oflactate. Sugar is the main source of energy to degrade.
Lactobacillus plantarum structures composed ofrod shape with round ends that has a high concentration of peptidoglycan in the cell wall that able to grow between 15-45 °C and at pH level of 3.2. Its flexibility andadaptability holds up the capacity to carry out horizontal gene transfer through natural competition and bacteriophage infection since it can bind and uptake DNA.
Species: Lactobacillus plantarum