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D-Alanine Metabolism in L. plantarum

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Lactobacillus plantarum is a member of the facultative heterofermentative group of Gram-positive Lactobacilli that are frequently isolated from plant material and various fermented foods. Lactobacilli produce lactic acid and are used for many different things, including yogurt production and the maintenance of healthy intestinal microflora. Lactobacilli are commonly associated with the gastrointestinal tract of humans. L. plantarum is the dominating bacterial species in most naturally fermented foods. It is an excellent alternative to antibiotics, and makes use of its potential to block receptor sites for Gram-negative bacteria. L. plantarum is capable of metabolizing semi resistant fibers, such as, onions, garlic, artichoke, wheat, oat, rye, bananas and yeast. It is also an important tool in anti-microbial defense and is effective both [...]


1.Lactobacillus plantarum reduces infection of pancreatic necrosis in experimental acute pancreatitis.
Mangiante G, Colucci G, Canepari P, Bassi C, Nicoli N, Casaril A, Marinello P, Signoretto C, Bengmark S.
Dig Surg. 2001; 18(1):47-50.
2.A mannose-specific adherence mechanism in Lactobacillus plantarum conferring binding to the human colonic cell line HT-29.
Adlerberth I, Ahrne S, Johansson ML, Molin G, Hanson LA, Wold AE.
Appl Environ Microbiol. 1996 Jul; 62(7):2244-51.
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