Lactiplantibacillus plantarum, formerly known as Lactobacillus plantarum, is a Gram-positive bacterium belonging to the family Lactobacillaceae. Widely distributed in nature, it is particularly prevalent in fermented plant-based foods. As a facultative anaerobe, Lactiplantibacillus plantarum features strong environmental adaptability. It tolerates acidic conditions and bile salts, making it an important colonizing probiotic in the intestinal tract. It is extensively used as a starter culture and biopreservative. Regarded as a GRAS-status probiotic strain, it is included in food-safety lists of multiple countries.

Lactiplantibacillus plantarum has a long-standing history of safe use. It is included in the Qualified Presumption of Safety (QPS) list by the European Food Safety Authority (EFSA), and is designated as Generally Recognized As Safe (GRAS) substance by the U.S. Food and Drug Administration (FDA).

Food industry: Starter culture for pickled vegetables, fermented sausages and plant based fermented dairy; natural biopreservative for food products; probiotic ingredient for capsules, tablets and solid drinks.

Animal feed: Silage fermentation and feed additive for livestock and aquaculture to improve gut health and feed efficiency.