DESCRIPTIONOF LACTIPLANTIBACILLUS PLANTARUM COMB. NOV.

Lactiplantibacillusplantarum (plan.ta’rum. L. gen. pl. n. plantarum of plants).

Basonym: Lactobacillus plantarum Bergey et al. 1923, 250 (Approved Lists)

Previously designated as Streptobacterium plantarum [2]. Cells are non-motile rods occurring singly, in pairs, or in short chains. Some strains reduce nitrate in limited glucose concentration and pH 6.0 or higher. Some strains exhibit pseudocatalase activity, or true catalase when haem is present. They require calcium pantothenate and niacin to grow [2, 231].

The species has a nomadic lifestyle; it is a dominant member of themicrobiota in spontaneousvegetable andolive fermentations and also occurs in sourdough, dairy fermentations, and fermented meats [58, 59]. L. plantarum contributes to spoilage of beer and wine. L. plantarum also is part of the microbiota of insects [232], and is isolated from the human intestinal tract, particularly the oral cavity.

Two subspeciesare recognized: Lactiplantibacillusplantarum subsp. plantarum and Lactiplantibacillusplantarum subsp. argentoratensis .