Lactobacillus plantarum dairy fermentation

Ranjit, N.K. and Kung, L.Jr. (2000) The effect oiLactobacillus buchneri, Lactobacillus plantarum, or a chemical preservative on the fermentation and aerobic stability of com silage. Journal of Dairy Science 83 526-535. 

Lb. reuteri is a member of the consortium of bacteria involved in kefir production (Heller, 2001). Amongst 58 strains of Lactobacillus species isolated from kefir, approximately 19% of the isolates showed the ability to bind to Caco-2 cells by competitive binding with Salmonella typhimurium (Santos, San Mauro, Sanchez, Torres, Marquina, 2003). This area still remains unexplored for determining whether EPS, known to be secreted by some of these strains, is indeed the causative agent Lactobacillus plantarum is not often associated with fermented dairy products, but it has been isolated as one of the major species from a traditional milk of the Maasai (Mathara et al., 2008) Lb. plantarum (strain LP6) was determined to bind to rat intestinal mucus... 

Recently, the riboflavin producing capabilities of 179 strains of LAB, isolated from a variety of fermented dairy products, were evaluated (Juarez del Valle et al. 2014). Only 42 strains were able to grow in a commercial riboflavin-free medium after which the concentration of this vitamin was determined by HPLC. Five of these strains Lactobacillus fermentum (two strains), Lact. plantarum. Streptococcus thermophilus, and Lact. paracasei subsp. Paracasei) were pre-selected for their capacity to produce elevated concentrations of riboflavin in this commercial B -free medium. These were then inoculated in soymilk to evaluate their ability to grow in this food matrix to increase its low riboflavin concentrations (309 19 ng B /ml). Only Lact. plantarum CRL725 was able to significantly enhance the riboflavin levels in soymilk, more than doubling (700 20 ng Bj/rnl) the initial concentration. 

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