Lactobacillus plantarum
Lactobacillus plantarum, now named Lactiplantibacillus plantarum, is a lactic acid bacterium common in fermented plant foods such as sauerkraut, kimchi and sourdough.
Three details that make a label useful
The useful details are the complete strain name, the viable count through the use-by date and the storage conditions. CFU, or colony-forming units, estimate living organisms; a larger number alone does not mean a better product. A multi-strain mixture also needs evidence for that mixture rather than borrowed results for one ingredient. 1
There is no single plantarum dose
The studied amounts differ because the products and questions differ: CCFM1143 was tested at 3.52 billion CFU daily for chronic diarrhea, and DR7 at one billion CFU daily for respiratory outcomes. These are study descriptions, not a recommended range for all products or a safe upper limit. 1 2 3