Lactobacillus plantarum is a widespread, versatile bacterium that plays a
vital role in the preservation of innumerable fermented foods. These strains are
commonly employed as silage additives and starter cultures of fermented goods.
Genome editing could provide an added benefit by improving the fermentation profile
and quality, as well as the accompanying therapeutic benefits.
Genome editing of various strains of L. plantarum can be used commercially to
produce L-ribulose or succinic acid, direct lactic acid production, and increased ethanol
production. L. plantarum strains or recombinant strains can help restore intestinal flora
homeostasis, reduce the number of pathogenic organisms, and could even be employed
as vaccine carriers. Food products such as raw and fermented vegetables, olives, and
cereals inoculated with probiotic microbes have shown encouraging benefits as people
now seek non-dairy based probiotics. L. plantarum of vegetable or plant origin, as well
as applications of genome edited strains, are discussed in this book chapter.
Keywords: Fermentation, Genome rditing, Lactiplantibacillus plantarum, Lactobacilli, Probiotics.
