By Adriana Paucean Maria Simona Chiș

This book provides scientific information about fermentation processes with different Lactobacillus plantarum strains and their influence on human health. Various vegetable matrices such as cereals, fruits, vegetables, cocoa beans, bakery and pastry, chocolate-based products, and non-vegetables ones such as milk and meat are discussed, aiming to highlight the applicability of Lactobacillus plantarum on food technology. Moreover, the history, and versatility of Lactobacillus plantarum strain together with its uses as a probiotic, its applicability on food supplements and pharmaceutical uses are emphasized. Macro, micro, and nano encapsulation as delivery systems for Lactobacillus plantarum is another chapter that overviews the controlled release of the strain in the human gastrointestinal tract.