Work

Lactiplantibacillus plantarum in fermented beverages: Properties, mechanisms, and future prospects

Year: 2025

Type: article

Abstract: This review explores the potential of Lactiplantibacillus plantarum ( L. plantarum ) in advancing probiotic fermented beverages , driven by rising health-conscious consumer trends. Recognized for its safety, metabolic flexibility, and environmental adaptability, L. plantarum improves beverage quality by enhancing sensory characteristics, prolonging shelf life, and boosting probiotic efficacy. Its functional mechanisms include antioxidant and antimicrobial activity, mitigation of undesirable compounds, and generation of flavor-enhancing and bioactive metabolites. Microbial interactions , substrate composition, and processing conditions influence fermentation outcomes. Current challenges center on optimizing multi-strain synergies and deciphering microbial communication networks to enhance functionality. Notably, elucidating the mechanisms underlying the interactions between L . plantarum and other strains is identified as a key area for future research, with the potential to drive sustainable development and innovation in this sector.

Source: Journal of Functional Foods

DOI: 10.1016/j.jff.2025.106864

Authors: Mingxin Lin, Shuiqing Lin, Hui He, Yayin Yu, Jinmei Hu, Lin Zhou

Institutions: Guangdong Pharmaceutical University, Guangdong Polytechnic of Environmental Protection Engineering

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $2,800

Funder: Guangdong Pharmaceutical University