Lactobacillus plantarum is a wiespread member of the genus Lactobacillus, commonly found in sauerkraut, pickles, brined olives, Korean kimchi, Nigerian ogi, sourdough and other fermented plant material and also in some cheeses and fermented sausages. It is also present in saliva (from which it was first isolated). This microorganism is Gram-positive, grows at 15 but not at 45 °C, and produces both isomers of lactic acid (D and L). It has the ability to liquefy gelatin. L. plantarum has one of the largest genomes known among the lactic acid bacteria and is a very flexible and versatile species.