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lactobacillus plantarum

Supplier Sponsors

Category:food additive

US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:

Google Scholar:	Search
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Perfumer and Flavorist:	Search
Google Patents:	Search
US Patents:	Search
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PubMed:	Search
NCBI:	Search
	FDA/DG SANTE Petitions, Reviews, Notices:
GRN 324	Heat-killed Lactobacillus plantarum View - notice PDF
GRN 685	Lactobacillus plantarum strain 299v View - notice PDF
GRN 722	Lactobacillus plantarum Lp-115 View - notice PDF

Physical Properties:

Food Chemicals Codex Listed:

No

Organoleptic Properties:

Odor and/or flavor descriptions from others (if found).

Cosmetic Information:

None found

Suppliers:

None found

Safety Information:


Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in Use Information:

Category:
food additive
Recommendation for lactobacillus plantarum usage levels up to:
	not for fragrance use.

Recommendation for lactobacillus plantarum flavor usage levels up to:
	not for flavor use.

Safety References:

European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on the safety and efficacy of Saccharomyces cerevisiae (NBRC 0203), Lactobacillus plantarum (NBRC 3070) and Lactobacillus casei (NBRC 3425) as a silage additive for all species
View page or View pdf

Scientific opinion on the efficacy of Lactobacillus plantarum (ATCC 55058 and ATCC 55942) and Pediococcus acidilactici (CNCM I-3237) as silage additives for all animal species
View page or View pdf

Scientific Opinion on the safety and efficacy of Lactobacillus plantarum (CECT 4528) as a silage additive for all species
View page or View pdf

Scientific Opinion on the safety and efficacy of Lactobacillus plantarum (KKP/593/p and KKP/788/p) and Lactobacillus buchneri (KKP/907/p) as a silage additive for cattle and sheep
View page or View pdf

Scientific Opinion on the safety and efficacy of Lactobacillus plantarum (DSMZ 16627) as a silage additive for all animal species
View page or View pdf

Scientific Opinion on the efficacy of Lactobacillus plantarum (NCIMB 30238) and Pediococcus pentosaceus (NCIMB 30237) as silage additives
View page or View pdf

Scientific Opinion on the substantiation of a health claim related to �Lactobacillus plantarum TENSIA� in the semi-hard Edam-type �heart cheese� of Harmony�� and maintenance of normal blood pressure pursuant to Article 13(5) of Regulation (EC) No 1924/2006
View page or View pdf

Safety and efficacy of Lactobacillus plantarum DSM 29025 as a silage additive for all animal species
View page or View pdf

Safety and efficacy of Lactobacillus plantarum NCIMB 42150 as a silage additive for all animal species
View page or View pdf

Lactobacillus plantarum 299v and an increase of non-haem iron absorption: evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006
View page or View pdf

Efficacy of Saccharomyces cerevisiae (NBRC 0203), Lactobacillus plantarum (NBRC 3070) and Lactobacillus casei (NBRC 3425) as a silage additive for all species
View page or View pdf

Efficacy of Saccharomyces cerevisiae NBRC 0203, Lactobacillus plantarum NBRC 3070 and Lactobacillus casei NBRC 3425 as a technological additive (silage additive) for all animal species
View page or View pdf

References:

None found

Other Information:

FDA Listing of Food Additive Status:	View
Wikipedia:	View

Potential Blenders and core components note

None Found

Potential Uses:

None Found

Occurrence (nature, food, other):note

lactobacillus plantarum
Search PMC Picture

Synonyms:

	lactobacillus plantarum Lp-115
	lactobacillus plantarum strain 299v
	Lp299v
	plantarum 299v

Articles:

PubMed:Viability and resistance of lactobacilli isolated from cocoa fermentation to simulated gastrointestinal digestive steps in soy yogurt.

PubMed:Yeasts are essential for cocoa bean fermentation.

PubMed:Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese.

PubMed:Isolation of Pediococcus acidilactici Kp10 with ability to secrete bacteriocin-like inhibitory substance from milk products for applications in food industry.

PubMed:Systematic identification of Lactobacillus plantarum auxotrophs for fermented Nham using genome-scale metabolic model.

PubMed:Identification of lactic acid bacteria in traditional fermented yak milk and evaluation of their application in fermented milk products.

PubMed:Physicochemical Properties of Roasted Soybean Flour Bioconverted by Solid-State Fermentation Using Bacillus subtilis and Lactobacillus plantarum.

PubMed:Manufacture of Fior di Latte cheese by incorporation of probiotic lactobacilli.

PubMed:Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd.

PubMed:Proteolytic activity of lactic acid bacteria strains and fungal biota for potential use as starter cultures in dry-cured ham.

PubMed:Two strains of nonstarter lactobacilli increased the production of flavor compounds in soft cheeses.

PubMed:Influence of microfiltration and adjunct culture on quality of Domiati cheese.

PubMed:Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.

PubMed:Cloning, production, purification and preliminary crystallographic analysis of a glycosidase from the food lactic acid bacterium Lactobacillus plantarum CECT 748(T).

PubMed:Genome-scale model of Streptococcus thermophilus LMG18311 for metabolic comparison of lactic acid bacteria.

PubMed:Antimicrobial properties of commercial annatto extracts against selected pathogenic, lactic acid, and spoilage microorganisms.

PubMed:Conversion of phenylalanine to benzaldehyde initiated by an aminotransferase in lactobacillus plantarum

PubMed:Microbiological and biochemical characterization of cassava retting, a traditional lactic Acid fermentation for foo-foo (cassava flour) production.

PubMed:[Preparation of microbial silage from fish of underutilized species].

Notes:

None found

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