Research Progress on the Mechanism of Action of Lactiplantibacillus plantarum in Promoting the Release of Plant-Based Bioactive Substances and Its Application in Fermented Foods

Lactiplantibacillus plantarum is widely used in the food fermentation, breeding and healthcare fields. It has the ability to produce high yields of acid and biological preservatives, and has beneficial effects such as immune regulation, maintaining intestinal health, and inhibiting pathogenic bacteria and tumor cell formation. Some strains of L. plantarum promote the release of plant-based bioactive ingredients and improve the biological activity and nutritional properties of plant-based foods. L. plantarum fermented foods have a unique flavor, and their nutritional components are maintained and even enhanced, which is beneficial to human health. In order to provide a reference for further research and application of L. plantarum, this article summarizes the mechanism of action of L. plantarum in promoting the release of bioactive substances, the current status of its application in fermented foods, its health effects, and new omics research approaches for L. plantarum.