The Reclassification of Lactobacillus
For decades, the genus Lactobacillus encompassed a broad and diverse group of lactic acid bacteria (LAB). These bacteria are well-known for their roles in food fermentation and as beneficial probiotics in the human gut. However, advancements in whole-genome sequencing revealed that the traditional classification did not accurately reflect the evolutionary relationships among the bacteria.
In April 2020, a significant taxonomic revision was published, splitting the large Lactobacillus genus into 25 new or reclassified genera. The decision was based on a more precise understanding of the genetic makeup of these bacteria. The species plantarum, a versatile and widely studied strain, was moved into a new genus called Lactiplantibacillus. This reclassification affected numerous other probiotic species as well, such as Lactobacillus rhamnosus, which became Lacticaseibacillus rhamnosus.
Why the Change is Important
For consumers and the general public, the change highlights the dynamic nature of scientific knowledge. While many products may still use the older name, Lactobacillus plantarum, due to familiarity, scientific literature and official labeling have been transitioning to the new name, Lactiplantibacillus plantarum. This shift ensures greater accuracy and consistency in the scientific and commercial labeling of these bacterial species. The change doesn't alter the beneficial properties of the probiotic; it simply provides a more accurate scientific designation.
Versatility and Benefits of Lactiplantibacillus plantarum
Regardless of its name, Lactiplantibacillus plantarum remains one of the most well-researched probiotic species. It is a facultative heterofermentative bacterium, meaning it can survive in various environments, from plant matter to the human digestive tract. Its resilience allows it to navigate the harsh conditions of the gut, including stomach acid and bile salts, to colonize the lower intestines effectively.
This probiotic has demonstrated a wide array of health benefits, including:
- Support for digestive health: Certain strains are known to improve symptoms of irritable bowel syndrome (IBS), such as bloating and abdominal pain.
- Immune system modulation: L. plantarum can influence immune responses, and some studies suggest it may help reduce the incidence of the common cold and other respiratory infections.
- Antioxidant and antimicrobial properties: The bacteria produce antioxidant compounds and bacteriocins, which are antimicrobial peptides that help inhibit the growth of harmful pathogens.
- Cardiovascular support: Studies have shown that some strains can help lower cholesterol levels and improve other cardiovascular risk factors.
- Mental health benefits: Emerging research points to a connection between certain L. plantarum strains and mood, mediated by the gut-brain axis.
Common Sources of Lactiplantibacillus plantarum
Lactiplantibacillus plantarum is naturally present in a wide variety of fermented foods, making it an accessible probiotic. Common dietary sources include:
- Fermented vegetables: This includes sauerkraut, kimchi, and pickled olives.
- Sourdough bread: The fermentation process for sourdough relies on various lactic acid bacteria, including L. plantarum.
- Fermented dairy: Some cheeses and fermented milk products may contain this species.
- Probiotic supplements: Many commercial probiotic products contain specific, clinically studied strains of Lactiplantibacillus plantarum to target particular health concerns.
Comparison of Lactobacillus vs. Lactiplantibacillus
This table highlights the key differences between the old and new scientific classifications.
| Feature | Old Classification (Pre-2020) | New Classification (Post-2020) |
|---|---|---|
| Genus Name | Lactobacillus | Lactiplantibacillus |
| Basis for Grouping | Morphological and biochemical traits | Advanced genomic and phylogenetic analysis |
| Accuracy | Less precise; grouped diverse species | More accurate; reflects true evolutionary lineage |
| Inclusion of Species | Broad genus encompassing many species | Split into 25 distinct genera |
Conclusion: The Final Word on the New Name
To summarize, the bacteria formerly known as Lactobacillus plantarum has been formally renamed Lactiplantibacillus plantarum as part of a large-scale taxonomic revision of the lactic acid bacteria family. The change is a reflection of modern scientific understanding and a commitment to more accurate genetic classification. While you may still encounter the old name on some food labels, the new name is the scientifically correct one. This reclassification does not change the robust probiotic and health-promoting properties associated with this versatile bacterium, which continue to make it a popular subject of research and a valuable addition to fermented foods and dietary supplements. For more information on the official reclassification, refer to the International Scientific Association for Probiotics and Prebiotics (ISAPP).
Other Names and Synonyms
While Lactiplantibacillus plantarum is the modern scientific name, other identifiers are also associated with this bacteria:
- L. plantarum
- Lactobacillus arabinosus (an earlier, now-obsolete name)
- Specific strains, such as Lactiplantibacillus plantarum ATCC 8014
- Streptobacterium plantarum (Orla-Jensen 1919) (a historical, invalidly published name)
These older or specific designations may appear in various contexts, but Lactiplantibacillus plantarum is the current and correct taxonomic label for the species.
