Search Results (69)

This study evaluated how different additives—Lactiplantibacillus plantarum (LP), Lentilactobacillus buchneri (LB), and a composite enzyme (CE)—affect the fermentation quality, nutritional value, and microbial community of Leymus chinensis silage. Fresh forage was wilted to 65% moisture, treated with additives (dissolved in distilled water), and vacuum-sealed in polyethylene bags for 60 days of ensiling. Fermentation parameters and nutritional composition were analyzed using standard methods (e.g., HPLC for organic acids, Kjeldahl for crude protein), and the microbial community was profiled via Illumina MiSeq sequencing of the 16S rRNA gene V3-V4 region. Data were subjected to one-way ANOVA and Duncan’s test in SAS. All additives significantly improved key fermentation parameters (p < 0.05). The LP treatment yielded the most favorable profile, with the lowest pH (4.26) and the highest lactic acid (6.52 g/kg DM) and acetic acid (2.58 g/kg DM) contents. LP also best preserved nutrients, showing the highest dry matter (581.62 g/kg FW), water-soluble carbohydrates (24.76% g/kg DM), and crude protein (7.09% DM) (p < 0.05). The CE treatment most effectively degraded fiber, resulting in the lowest acid detergent fiber (428.87% g/kg DM) and neutral detergent fiber (628.43% g/kg DM) (p < 0.05). Additives significantly reduced bacterial alpha-diversity but enriched beneficial phylum such as Bacillota and genus such as Lentilactobacillus spp. LB), while suppressing harmful genera. Correlation analysis confirmed LP was positively correlated with lactic acid and water-soluble carbohydrates (p < 0.0001). In conclusion, additives, particularly LP, enhance silage quality by modulating the microbial community. Full article

Lactic acid is a compound that is consistently in high demand due to its wide range of applications. Aiming at the use of an alternative third-generation substrate for the microbial production of this organic acid, the fermentation of Porphyra umbilicalis with lactobacilli was studied. This seaweed revealed a total carbohydrate content of 51.6 ± 1.7 g/100 g biomass dry weight (DW), thus showing great potential for fermentation purposes. Thermal-acidic (at 121 °C for 30 min) hydrolysis of 100 g/L P. umbilicalis with sulfuric acid (H₂SO₄ 5% w/v) led to the release of 37.9 ± 1.1% of the total sugars in the seaweed substrate, producing a hydrolysate with 14.7 ± 0.4, 1.1 ± 0.04 and 0.9 ± 0.04 g/L of galactose, glucose and 5-hydroxymethylfurfural (HMF), respectively. After optimization of the oxygen supply conditions, fed-batch fermentation of the hydrolysate by a consortium (4LAB) of Levilactobacillus brevis, Lactiplantibacillus plantarum, Lacticaseibacillus rhamnosus, and Lacticaseibacillus casei in a 2 L bioreactor produced up to 65 g/L of lactic acid with a yield of 0.58 g/g of consumed carbon sources. The 4LAB consortium was not inhibited by up to 1 g/L HMF in the medium and also showed the capacity to convert up to 88.5% of the initial HMF titer during fed-batch fermentation in the bioreactor. Full article

Background: Hashimoto’s thyroiditis (HT) is characterised by chronic inflammation of the thyroid gland. The impact of a health-promoting diet and probiotics on health and quality of life, as well as on the anti-thyroid peroxidase antibody (anti-TPO), is increasingly being researched. However, the relevance of these factors to the course of HT is yet to be fully established. Objective: The aim of this study was to assess the impact of a 12-week nutritional intervention, comprising a rational, health-promoting diet supplemented with the probiotic strain Lactiplantibacillus plantarum 299v (Lp299v), on eating habits, nutritional status, health and quality of life in patients diagnosed with HT. Methods: The 12-week study involved 64 female patients with HT, divided into two groups: the NE+Lp299v group, which received nutritional education and Lp299v (n = 32); and the NE+placebo group, which received nutritional education and placebo (n = 32). Before and after the intervention, anthropometric parameters, body composition analysis, blood pressure, blood anti-TPO levels, dietary habits, quality of life, and gastrointestinal symptoms were assessed. Results: The NE+Lp299v intervention improved overall quality of life (60.94 pts. vs. 35.94 pts.), including 12 of 14 domains, and the diet quality index (11.03 pts. vs. 18.50 pts.). The NE+placebo group improved overall quality of life (54.69 pts. vs. 39.84 pts.), including 3 of 14 domains, and the diet quality index (12.34 pts. vs. 19.18 pts.). Anti-TPO blood levels and body mass index did not improve in either group. Conclusions: Lp299v can enhance the efficacy of nutritional education in improving the quality of life of individuals diagnosed with HT. However, these benefits appear to be independent of anti-TPO levels. Full article

Tiliacora triandra (Yanang) leaf contains polyphenols, flavonoids, and mucilage polysaccharides with antioxidant and prebiotic functions, making it a promising substrate for probiotic fermentation. This study aimed to optimize Yanang extraction and sterilization to preserve bioactive mucilage and support probiotic survivability during freeze-drying–based encapsulation, and evaluate antimicrobial activity against poultry pathogens. Yanang extract was prepared under different leaf processing conditions and used as a substrate for Pediococcus acidilactici V202, Lactiplantibacillus plantarum TISTR 926, Streptococcus thermophilus TISTR 894, Bacillus subtilis RP4-18, and Bacillus licheniformis 46-2. Fermentation at 37 °C for 24 h revealed that lactic acid bacteria (P. acidilactici V202, L. plantarum TISTR 926, S. thermophilus TISTR 894) reduced pH (<4.10, p < 0.001) while maintaining high viable counts (>8.67 log CFU/mL, p < 0.01), whereas Bacillus strains (B. subtilis RP4-18, B. licheniformis 46-2) retained a higher pH (>5.00) and lower viability (<8.50 log CFU/mL). Total soluble solids decreased across treatments, with the lowest observed for B. subtilis RP4-18 (1.97 °Brix, p = 0.007). Freeze-dried probiotics encapsulated in enzyme-extracted rice bran carriers had comparable physicochemical properties (p > 0.05), while compared with Bacillus strains (p < 0.01), lactic acid bacteria had superior tolerance to simulated gastrointestinal and thermal stress. Supernatant from Yanang extract inhibited B. cereus WU22001, S. aureus ATCC25923, Escherichia coli ATCC25922, and Salmonella typhimurium WU241001 (MIC/MBC 25–50% v/v). These results indicate that Yanang extract supports effective probiotic fermentation, and rice bran encapsulation enhances survivability and antimicrobial functionality for potential functional feed applications. Full article

The survival and efficacy of probiotic bacteria depend on their ability to grow under optimal conditions and withstand environmental stresses, and marine macroalgae are emerging as promising prebiotic sources that may enhance their viability. In this study the effect of Ascophyllum nodosum and Fucus vesiculosus supplementation (0.5% w/v) on Lactiplantibacillus plantarum was evaluated by assessing growth performance and stress resistance under different conditions, including temperatures (15, 25, 30, 37, 42 °C), pH levels (2.5, 3.5, 4.5, 6.5, 8.5), and enzymatic challenges (pepsin, trypsin, bile). Both algal supplements promoted faster initial growth between 25 and 42 °C, particularly at 37 °C, by reducing the lag phase and increasing the growth rate. Under acidic stress, survival exceeded 80% after 3 h, with significant improvements at pH 2.5 and 3.5 in the presence of seaweeds, while enzymatic assays demonstrated enhanced tolerance against pepsin, trypsin, and bile salts. Overall, supplementation with brown algal biomass provided modest but consistent benefits to L. plantarum growth and stress resistance, supporting the use of whole macroalgae as functional additives in probiotic formulations for both human and animal nutrition. Full article

Due to its high content of lignocellulose, cotton stalk is difficult to degrade naturally and utilize effectively, so it is often regarded as waste. In this study, the effects of Pleurotus ostreatus XH005, Lactiplantibacillus plantarum LP-2, and cellulase enzyme on the cotton stalk substrate under aerobic solid-state fermentation (SSF) conditions were investigated, and the metabolites were analyzed to identify potential functional compounds in the cotton-stalk-fermented feed. Preliminary optimization results obtained through single-factor experiments were as follows: fermentation time 14 days, XH005 inoculum size 8.00% (v/m), material-to-water ratio 1:0.50 (v/m), LP-2 inoculum size 2.00% (v/m), and cellulase addition 0.60% (m/m). Based on these single-factor experimental results, XH005 inoculum size, LP-2 inoculum size, material-to-water ratio, and cellulase addition were selected as independent variables. Through response surface methodology (RSM) optimization experiments, 29 experimental groups were designed. Subsequently, based on Box–Behnken analysis of variance (ANOVA) of lignin and cellulose content, along with contour and response surface plots, the optimal aerobic solid-state fermentation parameters were determined as follows: fermentation time 14 days, XH005 inoculum: 7.00% (v/m), material-to-water ratio: 1:0.55 (v/m), LP-2 inoculum: 2.00% (v/m), and cellulase enzyme addition: 0.65% (m/m). Results showed that compared with the control group (CK), the optimized group exhibited a 27.65% increase in lignin degradation rate and a 47.14% increase in cellulose degradation rate. Crude protein (CP) content increased significantly, while crude fiber (CF), detergent fiber and mycotoxin contents decreased significantly. Non-targeted metabolic analysis indicated that adding cellulase and inoculating Pleurotus ostreatus XH005 and Lactiplantibacillus plantarum LP-2 in aerobic SSF of cotton straw feed produced functionally active substances such as kaempferol (C343), carvone (C709) and trilobatin (C604). Therefore, this study demonstrates that microbial-enzyme co-action SSF significantly enhances the nutritional composition of cotton stalk hydrolysate. Furthermore, this hydrolysate is suitable for the production of functional compounds, endowing the fermented feed with health-promoting properties and enhancing the utilization of cotton processing byproducts in the feed industry. Full article

Sauerkraut (SK) is a fermented food of plant origin recognised for its nutritional properties and health benefits. It is traditionally produced through spontaneous fermentation, carried out by the native microflora of fresh cabbage, which includes Gram-negative bacteria, moulds, yeasts and finally lactic acid bacteria (LAB), responsible for transforming natural sugars into lactic acid. However, spontaneous fermentation can also promote the growth of undesirable microorganisms, leading to risks of sensory or food safety alterations, such as the production of biogenic amines. To prevent these limitations, the use of LAB starter cultures is presented as a promising alternative. This study evaluated the fermentation of cabbage at 18 °C and 25 °C, comparing spontaneous fermentation with controlled fermentations using probiotic cultures (Lactiplantibacillus plantarum 229v and Lacticaseibacillus rhamnosus GG). Due to its nutritional importance, the folate content of different types of SK has been studied. Spontaneous fermentation showed positive results in all studied parameters; however, L. plantarum 229v was the inoculum with the highest and fastest acidifying efficacy, reducing the pH to below 4.0 after 7 days at both temperatures. At 25 °C, L. plantarum 229v achieved LAB counts higher than those of L. rhamnosus GG (7.02 vs. 6.00 log CFU·g⁻¹) and exerted the most effective control over enterobacteria and moulds/yeasts, reaching undetectable values (0 log CFU·g⁻¹) on day 7 under both conditions. Antioxidant activity after 42 days of fermentation was higher at 18 °C with L. rhamnosus GG, which showed the highest values (up to 3.50 mg CE·g⁻¹ FW), followed by L. plantarum 229v and spontaneous fermentation. In terms of total folate content (TFC) retention, spontaneous fermentation was particularly effective at both temperatures after 42 days of fermentation (794.741 µg/100 g TFC at 18 °C and 586.542 µg/100 g TFC at 25 °C). In sensory analysis, spontaneous fermentation, in general acceptance, was rated highest (6.2), followed by L. plantarum 229v (5.5) and L. rhamnosus GG (5.3). Considering all the factors studied, SK fermentation with the probiotic strain L. plantarum 229v has proven to be the most suitable. Full article

Background: African swine fever (ASF) is a highly contagious and often deadly disease that poses a major threat to swine production worldwide. The lack of a commercially available vaccine underscores the critical need for innovative immunization strategies to combat ASF. Methods: Six ASFV antigenic proteins (K78R, A104R, E120R, E183L, D117L, and H171R) were fused with the Lactiplantibacillus plantarum WCFS1 surface anchor LP3065 (LPxTG motif) to generate recombinant Lactiplantibacillus plantarum NC8 (rNC8) strains. The surface expression was confirmed using immunofluorescence and Western blotting assays. Additionally, the dendritic cell-targeting peptides (DCpep) were co-expressed with each antigen protein. Mice were immunized at a dosage of 10⁹ colony-forming units (CFU) per strain per mouse via intragastric (I.G.), intranasal (I.N.), and intravenous (I.V.) routes. The bacterial mixture was heat-inactivated by boiling for 15 min to destroy viable cells while preserving antigenic structures. I.V. administration caused no hypersensitivity, confirming the method’s safety and effectiveness. Results: Following I.G. administration, rNC8-E120R, rNC8-E183L, rNC8-K78R, and rNC8-A104R induced significant levels of secretory immunoglobulin A (sIgA) in fecal samples, whereas rNC8-H171R and rNC8-D117L failed to induce a comparable response. Meanwhile, rNC8-D117L, rNC8-K78R, and rNC8-A104R also elicited significant levels of sIgA in bronchoalveolar lavage fluid (BALF). Following I.N. immunization, rNC8-E120R, rNC8-K78R, and rNC8-A104R significantly increased sIgA levels in both fecal and BALF immunization. In contrast, I.V. immunization with heat-inactivated rNC8-K78R and rNC8-A104R induced robust serum IgG titers, whereas the remaining antigens elicited minimal or insignificant responses. Flow cytometry analysis revealed expanded CD3⁺CD4⁺ T cells in mice immunized via the I.N. and I.G. and CD3⁺CD4⁺ T cells only in those immunized via the I.N. route. Th1 responses were also significant in the sera of mice immunized via the I.G. and I.N. routes. Conclusions: The rNC8 multiple-antigen cocktail elicited strong systemic and mucosal immune responses, providing a solid foundation for the development of a probiotic-based vaccine against ASF. Full article

The purpose of this study was to investigate the effects of duck-derived probiotics added to drinking water on the production and immune performance of Pekin ducks. Two strains with good biological characteristics were isolated from the cecum of Pekin duck and identified as Lactiplantibacillus plantarum (L. plantarum) and Enterococcus faecalis (E. faecalis) by species identification. Then, a total of 90 uniformly sized and healthy 7-day-old Pekin ducks were randomly divided into three groups (six replicates per group, five ducks per replicate). Ducks in the control group were fed the basal diet (control group), and those in the experimental groups were fed the basal diet and supplemented with 1 × 10⁷ CFU/mL L. plantarum (LP group) and E. faecalis (EF group) in drinking water, respectively. The supplementation of L. plantarum and E. faecalis in drinking water could significantly improve the average daily feed intake (ADFI) and average daily gain (ADG) of Pekin ducks, as well as the live weight, eviscerated weight, half-eviscerated weight, breast muscle weight, and leg muscle weight (p < 0.05). Compared with the control group, the duodenal villus height, duodenal V/C (villus height and crypt depth ratio), and ileal villus height were significantly increased in LP and EF groups (p < 0.05). Moreover, supplementing the L. plantarum and E. faecalis significantly improved the immune organ index and serum immunoglobulin A (IgA) content, and reduced the serum immunoglobulin G (IgG) content (p < 0.05). They also significantly decreased the number of pathogenic bacteria in the cecum of Pekin ducks and increased the number of Lactobacillus sp. (p < 0.05). This study indicated that adding duck-derived L. plantarum and E. faecalis can improve the production and immune performance of Pekin ducks, as well as enhance the structure of their gut microbiota and protect intestinal health. These findings deepen our understanding of the functions of duck-derived probiotics and provide a foundation for their use as feed additives. Full article

Background/Objectives: The global increase in multidrug-resistant (MDR) bacterial infections underscores the urgent need for effective and sustainable antimicrobial alternatives. This study investigates the antimicrobial activity of exometabolite-based formulations (ExAFs), derived from the cell-free supernatants (CFS) of native lactic acid bacteria (LAB) applied individually or in combination thereof, against MDR-Escherichia coli strain L1PEag1. Methods: Fourteen ExAFs were screened for inhibitory activity using time–kill assays, and structural damage to bacterial cells was assessed via scanning and transmission electron microscopy (SEM/TEM). The most potent formulation was further characterized by liquid chromatography–tandem mass spectrometry (LC–MS/MS) employing a Sequential Windowed Acquisition of All Theoretical Fragment Ion Mass Spectra (SWATH) approach for untargeted metabolite profiling. Results: Among the tested formulations, E10, comprising CFS from Weissella cibaria UTNGt21O, exhibited the strongest inhibitory activity (zone of inhibition: 17.12 ± 0.22 mm), followed by E1 (CFS from Lactiplantibacillus plantarum Gt28L and Lactiplantibacillus plantarum Gt2, 3:1 v/v) and E2 (Gt28L CFS + EPS from Gt2, 3:1 v/v). Time–kill assays demonstrated rapid, dose-dependent bactericidal activity: E1 and E10 achieved >98% reduction in viable counts within 2–3 h, at 1× MIC, while E2 sustained 98.24% inhibition over 18 h, at 0.25× MIC. SEM and TEM revealed pronounced ultrastructural damage, including membrane disruption, cytoplasmic condensation, and intracellular disintegration, consistent with a membrane-targeting mode of action. Metabolomic profiling of E10 identified 22 bioactive metabolites, including lincomycin, the proline-rich peptide Val–Leu–Pro–Val–Pro–Gln, multiple flavonoids, and loperamide. Several compounds shared structural similarity with ribosomally synthesized and post-translationally modified peptides (RiPPs), including lanthipeptides and lassopeptides, suggesting a multifaceted antimicrobial mechanism. Conclusions: These findings position ExAFs, particularly E10, as promising, peptide-rich, bio-based antimicrobial candidates for food safety or therapeutic applications. The co-occurrence of RiPP analogs and secondary metabolites in the formulation suggests the potential for complementary or multi-modal bactericidal effects, positioning these compounds as promising eco-friendly alternatives for combating MDR pathogens. Full article

This study explored a novel application of bacterial preparations, derived from lactic acid bacteria (LAB) and acetic acid (AAB), to preserve ready-to-cook minced pork. Two LAB and AAB cell-free supernatant mixtures were evaluated as raw meat additives during nine refrigerated storage days. Both treatments effectively stabilized the meat’s pH (final values around 5.54) and oxidation reduction potential (final ORP values around 336–349 mV), while preserving color parameters (L*, a*, b*) without significant degradation. Lipid oxidation, measured by TBARS, was significantly reduced in treated samples (0.34–0.37 mg MDA/kg) compared to the control (0.43 mg MDA/kg) by day 9. Microbial counts were markedly lower: total viable counts in treated samples did not exceed 3.2 log CFU/g, whereas the count in the control reached 4.6 log CFU/g. Exploratory factor analysis (EFA) revealed that microbial growth was the dominant factor affecting quality deterioration, while lipid oxidation and color stability formed distinct quality axes. Functional principal component analysis (FPCA) showed that among treatments, the combination of Lactiplantibacillus plantarum O24 and Gluconobacter oxydans KNS32 (T2) demonstrated the most effective biopreservation, achieving the best microbiological and oxidative stability. This study introduces the novel, synergistic use of LAB and AAB preparations as a clean-label biopreservation strategy for addressing minced meat products. Full article

Background/Objectives: The prevalence of obesity worldwide has rapidly increased. Numerous studies showed a beneficial effect of probiotics in obese individuals, and changes in hematological parameters are observed in obesity. Therefore, the aim of this study was to investigate the effect of a novel probiotic approach on the red blood cells (RBCs) and platelets. Methods: Twenty-five obese women participated in a randomized, placebo-controlled study and were divided into the experimental group (one capsule daily containing Lactiplantibacillus plantarum 299v (DSM9843), Saccharomyces cerevisiae var. boulardii, and 40 mg octacosanol; n = 13) and the placebo group (n = 12). Blood samples were collected for light microscopic examination, morphometric analysis, and an automated hematology analyzer. A possible relationship between hematological parameters and body mass index (BMI), a common indicator of obesity, was investigated using Spearman correlation. The plasma concentration of soluble P-selectin and fibrinogen were determined using an ELISA assay. All measurements were performed before (T0) and after 12 weeks of supplementation (T1). Results: The three-month supplementation of probiotics improved hemoglobin levels, chromic status, and red blood cell morphology. The mean platelet volume (MPV), a measure of platelet size, was restored to normal levels, platelet morphology was improved, and the number of activated platelets was significantly reduced (p < 0.05). A strong negative correlation (r = −0.5904, p < 0.05) was found between BMI and platelet distribution width (PDW), a measure of variation in platelet size and shape. Conclusions: The results show that the probiotic approach improves morphology and normalizes the values of disturbed hematological parameters of RBCs and platelets in obese women. Full article

Fermented pulses offer health benefits due to their antioxidant and antidiabetic properties. The objective was to optimize the fermentation conditions of black bean (BB), black eyed pea (BEP), green split pea (GSP), red lentil (RL), and pinto bean (PB), using Lactiplantibacillus plantarum 299v (Lp299v), based on the antioxidant-scavenging capacity and the ability to modulate type-2 diabetes markers. Pulses were grounded, dispersed in water, hydrolyzed with α-amylase, and pasteurized and inoculated with Lp299v. Optimization was performed by using the Box–Behnken response surface methodology, with the fermentation time, bacterial concentration, and flour concentration as variables. The values of antioxidant capacity measured as 2,2-diphenyl-1-picrylhydrazyl (DPPH)-radical scavenging of RL, BEP, PB, BB, and GSP were 57%, 68%, 71%, 72%, and 83%, respectively, under optimal conditions (8–9 h, 0.76–3.5 × 10⁹ a colony-forming unit (CFU)/mL, and 5.5–15 g flour/100 mL). These models demonstrated strong predictive power (p < 0.01) and a non-significant lack of fit (p ≥ 0.05). Additionally, fermentation increased the soluble protein content (3–10 mg/mL) and significantly inhibited dipeptidyl peptidase-IV and α-glucosidase activities by 40–70% and 30–60%, respectively. These results suggest that fermentation with Lp299v enhances the nutritional and functional quality of pulses, producing bioactive ingredients with antioxidant and antidiabetic potential. These functional ingredients may be used in the development of dietary interventions or as part of health-promoting foods, especially those targeted at the management of type-2 diabetes. Full article

The growing demand for plant-based and hybrid dairy–plant beverages has driven interest in optimizing their fermentation processes. This study investigates the effects of selected lactic acid bacteria (LAB) cultures on the quality characteristics of fermented dairy, dairy–oat, and oat beverages. The term ‘dairy-oat beverage’ refers to a hybrid product composed of cow’s milk and an oat-based drink in a 1:1 ratio. Cow’s milk, an oat beverage, and a 1:1 mixture of both were inoculated with traditional yogurt cultures (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and/or probiotic strains (Lactiplantibacillus plantarum 299v and Lactobacillus acidophilus La-5). Fermentation was conducted for 6 h at 37 °C, followed by 28 days of cold storage. pH, texture (hardness and adhesiveness), syneresis, carbohydrate content, and bacterial viability were assessed. The selection of lactic acid bacteria cultures had a significant impact on the quality attributes of the beverages. Both the bacterial culture type and the base material played a crucial role in determining the beverages’ texture, stability, and overall quality. Mixed bacterial cultures exhibited higher hardness, while milk and dairy–oat samples fermented with the yogurt culture demonstrated better structural stability. Fermentation influenced sugar levels, and bacterial viability depended on the beverage type and storage conditions. The selection of lactic acid bacteria cultures significantly impacts the quality of fermented beverages. Further optimization of bacterial culture combinations could improve these products’ stability and sensory properties. Full article

Objectives: This systematically scoping review aims to evaluate the therapeutic potential and clinical benefits of specific Lactiplantibacillus plantarum (L. plantarum) strains in human health, identifying their strain-specific effects across various medical conditions. Methods: Following the PRISMA for Scoping Reviews (PRISMA-ScR) guidelines and employing the PICO framework, a comprehensive literature search was conducted in the PubMed and Embase databases to identify relevant studies published up to December 2023. Inclusion criteria were rigorously applied to ensure the selection of high-quality studies focusing on the clinical application of distinct L. plantarum stains. Results: This review analyzed several unique strains of L. plantarum across 69 studies, identifying several therapeutic benefits. L. plantarum 299v effectively improved gastrointestinal symptoms, enhanced oral health, and reduced systemic inflammation. L. plantarum IS-10506 exhibited notable immunomodulatory effects, especially in managing atopic dermatitis. L. plantarum LB931 showed promise in decreasing pathogenic colonization, supporting women’s vaginal health. Additionally, L. plantarum CCFM8724 demonstrated potential in reducing early childhood caries, highlighting its promise in pediatric oral care. Conclusions: The therapeutic potential of L. plantarum is extensive, with certain strains exhibiting promising clinical benefits for specific health concerns. The findings of this review advocate for the integration of L. plantarum strains into clinical practice, emphasizing the need for further research to elucidate their mechanisms of action, optimal dosages, and long-term safety profiles. Full article