Among LAB, Lactobacillus plantarum is an important culture for preservation of food and fermented food products such as vegetables, sausage products and silages, brine olives, sauerkraut, cassava, and kimchi. Lactobacillus plantarum completes the final stage of natural fruit and vegetable fermentations due to its higher acid tolerance than other LAB. Moreover, Lactobacillus plantarum has been used as a starter culture in sourdough bread, meat products, and wine. Its strains may also have probiotic characteristics and potentially several biotherapeutics applications. The present work is a review of various uses of Lactobacillus plantarum for which the researchers explored several resources including the PubMed database, Journals and online archives up to October 2018. The review in its analysis signifies the vital utility of Lactobacillus plantarum in various prospective. Lactobacillus plantarum is safe to be used in food products. This probiotic has been studied by several authors that used different agro-residue substrates for biomass production, and it has been studied for its metabolites of interest, especially lactic acid. Recently, the application of Lactobacillus plantarum in health food application has shown potential. There is now interest in the isolation and identification of potential strains from local resources for food and health applications. And, with recent advances in biotechnology, the economic contributions that these organisms can make in biotechnological applications and industrial processes can be exploited further for large scale benefit of mankind.