Lactobacillus Plantarum

Introduction
Lactobacillus plantarum is a widespread member of the genus Lactobacillus, commonly found in many fermented food products as well as anaerobic plant matter. It is also present in saliva (from which it was first isolated). It has the ability to liquefy gelatin. L. plantarum has one of the largest genomes known among the lactic acid bacteria and is a very flexible and versatile species.

L. plantarum is commonly found in many fermented food products including sauerkraut, pickles, brined olives, Korean kimchi, Nigerian ogi, sourdough and other fermented plant material, and also some cheeses fermented sausages and stockfish. The high levels of this organism in food also makes it an ideal candidate for the development of probiotics. In Juana Frias et al.(2008)'s study, L. plantarum has been applied to reduce the allergenicity of soy flour. The result showed that, compared to other microbes, L. plantarum-fermented soy flour showed the highest reduction in IgE immunoreactivity (96–99%), depending upon the sensitivity of the plasma used.

The ability of L. plantarum to survive in the human gastro-intestinal tract makes it a possible in vivo delivery vehicle for therapeutic compounds or proteins.

Lactobacillus Plantarum Produced by Hopeland

Name: Lactobacillus Plantarum
No. NJ2205
Cells concentration: >1010 CFU/g
Technical data: Moisture not more than 5%
Packaging: Aluminum triple foil bags thermo closed. (0.2, 0.5, 1.0, 2.0 kg/bag) or as require
Shelf life and storage: 18 months at–18°C

For more information please contact us: sales@85xianji.com and icec0529@yahoo.com


2010 © Hopeland Bio-Tech Co.Ltd.
Changzhou Office: No.9, XiShan Road, Changzhou City, JiangSu Province, China
Tel: +86 519 85603952 Fax: +86 519 85102276 Cell: +86 15351912830 / 13571900119
E-mail: sales@85xianji.com / icec0529@yahoo.com
Hopeland