Notice of RetractionA High Phenyllactic Acid Producing Lactobacillus plantarum Strain Isolated from ´Douchi´ - A Traditional Fermented Soybean Food in Yunnan Province of China

Notice of Retraction

After careful and considered review of the content of this paper by a duly constituted expert committee, this paper has been found to be in violation of IEEE´s Publication Principles.

We hereby retract the content of this paper. Reasonable effort should be made to remove all past references to this paper.

The presenting author of this paper has the option to appeal this decision by contacting TPII@ieee.org.

In this paper, a rapid, simple and sensitive HPLC method to screen and accurately measure the level of phenyllactic acid (PLA) in lactic acid bacterial (LAB) MRS culture supernatant was established. Using this method, we successfully identified a Lactobacillus plantarum strainYM-5-2 which could highly produce PLA, the yield of PLA by L. plantarum YM-5-2 reached 147.91 mg/L. To our knowledge, this is the highest PLA-producing LAB strain when growing in MRS broth without any fermentation conditions optimizing, and it is the first report on antibacterial factor produced by LAB isolated from ´Douchi´-a traditional fermented soybean food in Yunnan Province, China. Antimicrobial activity of L. plantarum YM-5-2 suggested that it may be used as a biopreservation microbe in the food industry.