01953naa a2200277 a 450000100080000000500110000800800410001902000220006010000230008224501070010526000090021252010380022165000250125965000280128465000190131265300350133165300140136665300220138065300140140265300160141670000210143270000250145370000270147870000190150577301510152419523732022-05-17       2012    bl uuuu     u00u1 u    #d  a978-1-62081-186-31 aMARTINEZ, R. C. R.  aCharacterization and evaluation of Lactobacillus plantarum probiotic potential.h[electronic resource]  c2012  aAbstract: Lactobacillus plantarum belongs to the group of lactic acid bacteria (LAB) and has been fundamentally studied in the last few decades. The microorganism is isolated from different sources including dairy products, meat, fish, fruits, vegetables and cereal products and has a well accepted GRAS status. Application of Lactobacillus plantarum and its probiotic properties has been subject of several studies. In this review, we describe Lactobacillus plantarum main characteristics, the biochemical and molecular methods used for its identification and investigate the probiotic potential of different strains of Lactobacillus plantarum, including management of gastrointestinal disorders, enhancement of gut barrier function, immunomodulatory effects, maintenance of oral health, potential treatment of burns, potential role in prevention/treatment of cardiovascular disease, cholesterol-lowering effect, and potential antiobesity effect. [Caracterização e avaliação do potencial de Lactobacillus plantarum probiótico].  aLactic acid bacteria  aLactobacillus plantarum  aÁcido Lático  aAlimento funcional probiótico  aBactéira  aBactéria láctea  aProbiotic  aProbiótico1 aVIEIRA, A. D. S.1 aSANTOS, K. M. O. dos1 aFRANCO, G. D. G. de M.1 aTODOVOV, S. D.  tIn: CAMPOS, A. I. P.; MENA, A. L. (Ed.). Lactobacillus: classification, uses and health implications. New York: Nova Science Pub, c2012. p. 35-63.