What is Lactobacillus plantarum?
Lactobacillus plantarum is a widespread and versatile species of lactic acid bacteria (LAB). It is a Gram-positive, rod-shaped bacterium known for its ability to produce lactic acid, which contributes to the preservation, flavor, and texture of many fermented foods. This probiotic is known for its ability to survive passage through the digestive tract, allowing it to provide benefits to the gut and overall health. Historically, it has been isolated from a wide variety of plant and food sources, including saliva, the human gastrointestinal (GI) tract, and fermented plant materials. In 2020, the bacterium was reclassified as Lactiplantibacillus plantarum, though the name L. plantarum is still commonly used.
Natural Sources of L. plantarum
L. plantarum is a staple microbe in many naturally fermented plant-based foods, making it an easy addition to a vegan diet through whole foods. These include:
- Sauerkraut: Fermented cabbage is a classic source, where L. plantarum plays a critical role in the fermentation process.
- Kimchi: This Korean fermented vegetable dish, typically made with cabbage and radishes, is rich in L. plantarum.
- Pickled Vegetables: Brined olives, cucumbers, and other pickled vegetables can contain high amounts of this beneficial bacteria.
- Sourdough Bread: The characteristic tang of sourdough bread comes from the lactic acid produced by bacteria like L. plantarum.
- Other Fermented Foods: Foods like Nigerian Ogi and certain plant-based yogurts also contain L. plantarum.
The Commercial Production Question: Growth Media
While the L. plantarum bacteria itself is not an animal product, its vegan status in supplements or commercial cultures depends entirely on the medium it is grown on. Manufacturers cultivate the bacteria in a nutrient-rich broth to produce a high volume of colonies for supplements and food products.
Traditionally, a common laboratory growth medium called de Man, Rogosa, and Sharpe (MRS) broth was used. Standard MRS broth contains ingredients like beef extract, polysorbate 80 (often from animal fats), and peptones derived from animal proteins. A probiotic grown on this traditional, animal-based media would not be considered vegan.
Vegan-Friendly Cultivation Methods
Recognizing the increasing consumer demand for vegan products, many probiotic manufacturers have developed and now exclusively use plant-based growth media. Research has shown that various plant-derived substrates are effective for cultivating L. plantarum to produce high biomass concentrations.
- Legume-based media: Scientists have successfully used legume-derived beverages from ingredients like soybeans, chickpeas, and lentils as a growth medium for L. plantarum.
- Agro-industrial byproducts: Other studies have utilized substrates like liquid acid protein residue of soybean, soy peptone, and corn steep liquor for vegan-registered production.
- Carrot Juice: At least one commercial company, Daye, explicitly mentions using nutrient-rich carrot juice to grow their L. plantarum strain.
How to Check if Your Probiotic is Vegan
For consumers, it can be challenging to determine if a probiotic supplement is truly vegan, as the manufacturing process is not always transparent. Here is what to look for:
- Look for Certification: The most reliable way is to find a product that is certified vegan. This certification ensures that the entire process, from cultivation to the final product, avoids animal-derived ingredients.
- Check the Label: The product label and supplement facts panel may indicate if it is vegan-friendly. Many brands proudly advertise their vegan status on the packaging.
- Contact the Manufacturer: If the information isn't clear, a quick check of the brand's website or contacting their customer service is the best way to verify their sourcing and cultivation methods.
- Ingredient List: Be wary of ingredients like lactose, gelatin capsules, or polysorbate 80, which are often non-vegan. Most vegan probiotics use vegetable-based capsules (hypromellose) and plant-derived excipients.
Naturally Occurring vs. Commercial Supplements
To better understand your options, consider the differences between getting L. plantarum from whole foods versus a supplement.
| Feature | Naturally Occurring in Food | Commercial Probiotic Supplement |
|---|---|---|
| Source | Found in fermented plant-based foods like sauerkraut, kimchi, and sourdough. | Cultivated by manufacturers using specific growth media. |
| Vegan Status | Always vegan, as it grows directly on plant matter. | Can be vegan or non-vegan, depending on the growth medium used. |
| CFU Count | Variable, not standardized. Dependent on the food and fermentation method. | Standardized and guaranteed CFU count, typically in the billions. |
| Strain Specificity | Diverse, non-specific strains present in the food. | Uses specific, often clinically researched strains (e.g., L. plantarum GLP3). |
| Delivery Method | Consumption via food matrix. | Consumption via capsules, powders, or fermented drinks. |
| Cost | Typically more affordable per serving. | Higher cost, reflecting the standardized dose and specialized production. |
Conclusion: Navigating Your Options
Lactobacillus plantarum is a fascinating and versatile bacterium with a long history in plant-based fermentation. The key takeaway is that while the bacterium itself is vegan, not all commercial products containing it are automatically suitable for a vegan diet. The vegan status depends on the manufacturer's cultivation process.
For those following a strict vegan lifestyle, opting for supplements explicitly labeled as 'vegan' and checking for third-party certifications is the safest approach. Alternatively, incorporating a variety of naturally fermented plant-based foods into your diet is a reliable way to get this beneficial probiotic without any animal-derived ingredients. The availability of proven, cost-effective plant-based media for cultivation means that ethical and sustainable options are becoming the industry standard, making vegan probiotic products more accessible than ever before.
Keypoints
- Inherent Vegan Status: The Lactobacillus plantarum bacteria itself is a microbe that originates from and lives on plant matter, making it inherently vegan.
- Vegan Production Depends on Media: The vegan status of commercial probiotics depends on whether manufacturers use plant-based or animal-derived growth media for cultivation.
- Choose Certified Vegan Products: To ensure a product is vegan, look for explicit labeling or third-party vegan certification, as manufacturing details are not always public.
- Plant-Based Growth Media Exists: Scientific studies and commercial practice confirm that effective plant-based growth media exist, using ingredients like legumes, soy, and carrot juice.
- Natural Food Sources are Reliable: Naturally fermented plant-based foods such as sauerkraut, kimchi, and pickles provide a reliable vegan source of L. plantarum.
Faqs
What is Lactobacillus plantarum? Lactobacillus plantarum is a type of lactic acid bacteria (LAB), a probiotic found in fermented foods and the human gut, known for its ability to produce lactic acid.
Is the Lactobacillus plantarum bacterium itself vegan? Yes, the Lactobacillus plantarum bacterium is a microbe that originates from plants and is naturally vegan.
How can I ensure my L. plantarum supplement is vegan? Look for a supplement explicitly labeled as 'vegan,' preferably with third-party certification. You can also check the ingredients for animal-derived components or contact the manufacturer.
What non-vegan ingredients might be in a probiotic supplement? Non-vegan ingredients can include animal-derived growth media (like beef extract or whey), gelatin capsules, and additives like polysorbate 80.
What are some vegan-friendly sources of L. plantarum? Natural vegan sources include fermented plant foods like sauerkraut, kimchi, pickled vegetables, and sourdough bread.
What kind of media do manufacturers use to make vegan L. plantarum? Manufacturers use plant-based substrates like legume broth (soy, chickpeas), corn steep liquor, and even carrot juice for fermentation.
Why was L. plantarum reclassified? Lactobacillus plantarum was reclassified in 2020 as Lactiplantibacillus plantarum based on scientific and genomic research, though the old name is still in wide use.
Are there any potential issues with vegan probiotics? With proper formulation and quality control, vegan probiotics are just as effective. The primary concern is ensuring the product is genuinely vegan by verifying the manufacturing process.
