This report describes the draft genome sequence of Lactobacillus plantarum strain wikim18, isolated from the traditional Korean food kimchi. The reads generated by Ion Torrent PGM were assembled into 327 contigs. RAST annotation of the genome revealed 12 tRNAs and 3,316 protein-coding gene sequences.

The genome sequence of Lactobacillus plantarum isolated from ovine cheese is presented here. This bacterium is proposed as a starter strain, named 19L3, for Slovenská bryndza cheese, a traditional Slovak cheese fulfilling European Food Safety Authority (EFSA) requirements.

Nucleic acid of the strain Lactobacillus plantarum UCMA 3037, isolated from raw milk camembert cheese in our laboratory, was sequenced. We present its draft genome sequence with the aim of studying its functional properties and relationship to the cheese ecosystem.

Plantaricin C, a bacteriocin synthesized by Lactobacillus plantarum LL441, was optimally produced in chemostats kept at pH 5.0, 30 degreesC, 150 rpm, and a dilution rate of 0.05 h-1 when glucose was used as carbon source and a dilution rate of 0.10 to 0.12 h-1 when sucrose or fructose was used instead. Production was abolished at high dilution rates, i.e., when the cells grew rapidly in all car...

The genome of the immunomodulatory Lactobacillus plantarum MPL16, a strain able to ferment wakame (Undaria pinnatifida), is described here. The reads were assembled into contigs with a total size 3,278,495 bp. The genome information will be useful for further specific genetic studies of this strain that evaluate its immunomodulatory and biotechnological properties.

Lactobacillus plantarum strain ZJ316, a probiotic strain with several functions, was isolated from healthy newborn infant fecal samples. Here we report the finished and annotated genome sequence of this organism.

Irritable Bowel Syndrome (IBS) may be diagnosed on the presence of symptoms, according to Rome II criteria, [corrected] and some studies have shown that abnormal colonic fermentation may be an important factor in the development of symptoms in some patients with IBS. Since the fermentation [corrected] of substrates by the intestinal flora may play a key role in the use of probiotics in the trea...

introduction: lactic acid bacteria are widely used for the fermentation and preservation of dairy and meat products and to improve their aroma and texture. the aim of this study wasto screen lactobacillus plantarum isolated from sausage for detection of plasmids, protein bandsand phages, to find possible linkage of bacteriocin production to genetic location. material and methods: two lactobacil...

This study is oriented on the preparation of lactic acid fermented cabbage juices with addition of inulin preparation FRUTAFIT®. Vegetable juices were inoculated by lactic acid bacteria: Lactobacillus amylovorus, CCM 4380, Lactobacillus amylophilus CCM 7001, CCM 7039 Lactobacillus plantarum, Bifidobacterium longum CCM 4990, and a mixture of Lactobacillus plantarum CCM 7039 and Bifidobacterium l...