Lactiplantibacillus plantarum, Zheng & Wittouck & Salvetti & Franz & Harris & Mattarelli & O’Toole & Pot & Vandamme & Walter & Watanabe & Wuyts & Felis & Gänzle & Lebeer, 2020

Zheng, Jinshui, Wittouck, Stijn, Salvetti, Elisa, Franz, Charles M. A. P., Harris, Hugh M. B., Mattarelli, Paola, O’Toole, Paul W., Pot, Bruno, Vandamme, Peter, Walter, Jens, Watanabe, Koichi, Wuyts, Sander, Felis, Giovanna E., Gänzle, Michael G. & Lebeer, Sarah, 2020, A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae, International Journal of Systematic and Evolutionary Microbiology 70 (4), pp. 2782-2858 : 2825

DESCRIPTION OF LACTIPLANTIBACILLUS PLANTARUM COMB. NOV.

Lactiplantibacillus plantarum (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 the microbiota in spontaneous vegetable and olive 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 subspecies are recognized: Lactiplantibacillus plantarum subsp. plantarum and Lactiplantibacillus plantarum subsp. argentoratensis .