Research Progress of Omics Techniques in Lactiplantibacillus plantarum and Its Application in Fermented Food
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Abstract:
Lactiplantibacillus plantarum is generally recognized as a generally safe microorganism.It exerts functions such as immunity support, anti-oxidant, cholesterol-lowering, nitrite-degrading, bacteria inhibitory, and heavy metal adsorption capacities, thus, plays an important role in the fermented food industry. With the continuous improvement and evolution of omics technology, the research on probiotics has been directed in the direction of quantification and high-throughput, which helps discover the characteristics of probiotics at the genetic level. This paper reviews the omics technology for studying L. plantarum and its application in fermented food. The progress of genome, comparative genome, transcriptome, proteome and metabolomics in studying L. plantarum and its application in fermented food. The existing problems and development trends of L. plantarum omics research are discussed. Comprehensive utilization of omics technology can allow multi-angle research on Lactobacillus plantarum from multiple aspects such as genetics, expression and metabolism, in order to provide a theoretical foundation for the industrial application of L. plantarum.
