Lactobacillus plantarum is an important probiotic that is isolated mostly from fermented foods. Here, we report the first draft genome sequence of L. plantarum strain AY01, isolated from the raw material of fermented goat milk cheese. This bacterium, with optimum growth at 30°C, has a G+C content of 43.68%.

Background: The pickle, a traditional fermented product, is popular among Iranians. Much research has been conducted worldwide on this food group. Due to a lack of related data in Iran, this study was conducted to isolate and identify dominant lactic acid bacteria (LAB) in pickles and salted pickles. Materials and methods: Seventy samples were collected from different regions of Iran. The isola...

Lactobacillus plantarum (L. plantarum) exopolysaccharide (EPS) is an important bioactive component in fermented functional foods. However, there is a lack of data concerning the effects of L. plantarum EPS on maturation of mouse dendritic cells (DCs). In this study, we purified L. plantarum EPS and examined its effects on cytokines production by dendritic cells in serum and intestinal fluid of ...

Fumonisins, being common in occurrence in maize-based feeds, pose a great threat to animal and human health. The present study is aimed at determining the antifungal activity of Lactobacillus plantarum MYS6 against a fumonisin producing fungus, Fusarium proliferatum MYS9. The isolate was subjected to standard tests for determining its probiotic attributes and antifungal properties. L. plantarum...

BACKGROUND Lactobacillus plantarum constitutes a well-recognized food-grade system for the expression of recombinant proteins in the field of industrial and medical biotechnology. For applications in vivo or in biotechnological processes, the level of expression of e.g. antigens or enzymes is often critical, as expression levels should be of a certain effectiveness, yet, without putting too muc...

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...

the species of lactobacillus are widely present in many natural environments that areimportant in fermented processes. among these species some belong to the lactic acid bacteria group that areuseful in fermented food. one of the species of lactobacilli group such as l. plantarum provides health benefits,but their identification is one of the main issue. in order to proceed with this project, c...

Summary: A web-based visualization tool, the Microbial Genome Viewer, is presented which allows the user to combine complex genomic data in a highly interactive way. This web tool enables the interactive generation of chromosome wheels and linear genome maps from genome annotation data stored in a MySQL database. The generated images are in Scalable Vector Graphics (SVG) format, which is suitab...