Bacteria
Lactobacillus plantarum
Lactobacillus plantarum, now named Lactiplantibacillus plantarum, is a lactic acid bacterium common in fermented plant foods such as sauerkraut, kimchi and sourdough.
Can fermented foods supply the studied strain?
Fermented foods may contain live microbes, but fermentation alone does not establish a probiotic benefit. Yogurt, kimchi and sauerkraut are not interchangeable with a trial product unless the relevant strain and viable amount are known. Some fermented products are processed so that live organisms are no longer present. 1