Lactiplantibacillus argentoratensis is a species of Gram-positive, facultatively anaerobic, rod-shaped bacteria in the genus Lactiplantibacillus and family Lactobacillaceae. Originally described as Lactobacillus argentoratensis in 2005, it was transferred to the genus Lactiplantibacillus in 2020.
Lactiplantibacillus argentoratensis was first isolated from fermented cassava and maize and formally described in 2005. In 2020, a taxonomic revision of the genus Lactobacillus led to its reclassification into the newly established genus Lactiplantibacillus. The species epithet argentoratensis refers to Argentoratum, the Latin name for Strasbourg, the city in France where the type strain was originally studied and isolated.
Cells are non-spore-forming, non-motile rods that ferment carbohydrates via both homo- and heterofermentative pathways.
Originally isolated from fermented cassava and maize, the species has since been identified in diverse environments including porcine feces and other fermented substrates.
Lactiplantibacillus argentoratensis has shown promise in agriculture, animal health, and food safety. In animal studies, administration of strain AGMB00912 to weaning piglets reduced diarrhea incidence, improved weight gain, and beneficially altered the gut microbiota. In mouse models, the same strain demonstrated protective effects against enterotoxigenic Escherichia coli infection, enhancing intestinal barrier function and boosting short-chain fatty acid production. Additionally, strain IT produces a heat-stable antimicrobial peptide active against plant pathogens such as Ralstonia solanacearum, suggesting potential agricultural applications. Genome analysis of strains isolated from sourdough revealed carbohydrate fermentation, vitamin synthesis, and bacteriocin production genes, supporting its potential safety and utility in fermented foods.