traces and fate of lactobacillus plantarum isolated from indigenous iranian dairy product: a comprehensive review.

In iran, a country characterized by diverse ecosystems and abundant biodiversity, both dairy and non-dairy local products are produced. these products and native plants include numerous lactic acid bacteria that can be isolated and identified. among these, dairy products stand out as a rich source of lactobacillus plantarum. this bacterium plays a vital role in inhibiting pathogen growth, tolerating acidic and bile conditions, and producing exopolysaccharides. as a probiotic, lactobacillus plantarum offers health benefits to consumers. our research focused on indigenous lactobacillus plantarum strains isolated from local iranian dairy products, revealing the country’s genetic reservoir of this bacterium and other lactobacillaceae family members. these findings pave the way for further exploration, including isolation, identification, and industrial applications. according to previous studies, it can be concluded that indigenous lactobacillus plantarum strains of different parts of iran are probiotics and have a starter role that we can use on an industrial scale to produce probiotic products and starter applications according to the characteristics of each isolated strain. however, lactobacillus plantarum strains isolated from some nstive foods are not fit for commercial applications due to their poor technical resilience, low competitiveness, and weak antibacterial characteristics. as a result, both researchers and industry professionals must carefully assess the type and origin of native lactobacillus plantarum strains before using them in industrial processes. this review study showed that each native lactobacillus plantarum isolate has distinct characteristics, which will make their unique properties extremely valuable for developing co-starters, single or mixed starter cultures, and future superfoods.

traces and fate of lactobacillus plantarum isolated from indigenous iranian dairy product: a comprehensive review.

in iran, a country characterized by diverse ecosystems and abundant biodiversity, both dairy and non-dairy local products are produced. these products and native plants include numerous lactic acid bacteria that can be isolated and identified. among these, dairy products stand out as a rich source of lactobacillus plantarum. this bacterium plays a vital role in inhibiting pathogen growth, tolerating acidic and bile conditions, and producing exopolysaccharides. as a probiotic, lactobacillus plantarum offers health benefits to consumers. our research focused on indigenous lactobacillus plantarum strains isolated from local iranian dairy products, revealing the country’s genetic reservoir of this bacterium and other lactobacillaceae family members. these findings pave the way for further exploration, including isolation, identification, and industrial applications. according to previous studies, it can be concluded that indigenous lactobacillus plantarum strains of different parts of iran are probiotics and have a starter role that we can use on an industrial scale to produce probiotic products and starter applications according to the characteristics of each isolated strain. however, lactobacillus plantarum strains isolated from some nstive foods are not fit for commercial applications due to their poor technical resilience, low competitiveness, and weak antibacterial characteristics. as a result, both researchers and industry professionals must carefully assess the type and origin of native lactobacillus plantarum strains before using them in industrial processes. this review study showed that each native lactobacillus plantarum isolate has distinct characteristics, which will make their unique properties extremely valuable for developing co-starters, single or mixed starter cultures, and future superfoods.