Table 2.
Application of omics technologies in the study of some functional fermented foods using Lb. plantarum.
| Fermented Food | Lb. plantarum Strain | Omic Technology | Metabolites Identified | Functional Properties | Reference |
|---|---|---|---|---|---|
| Green tea | Lb. plantarum 299V | UPLC-Q-TOF-MS | D-phenyllactic acid (PLA) and p-OH-D-phenyllactic acid (exclusive to this strain) | Bioactive and antifungal properties | [94] |
| Olives and olives brine | Lb. plantarum S11T3E | 2-DE and MALDI-TOF/TOF-MS | Extracellular proteins involved in adhesion processes | Ensures adhesion to the host mucosa | [95] |
| Fermented milk | Lb. plantarum | UHPLC-Orbitrap MS | Identification of 179 different metabolites | The large abundance of beneficial metabolites | [96] |
| Fermented milk | Lb. plantarum P9 | UPLC-Q-TOF-MS/MS | Identification of 35 different metabolites (including fatty acids, peptides, and carbohydrates) | Metabolites with functional properties | [97] |