Lactic acid bacteria have been isolated from living, harvested, and fermented plant materials; however, the adaptations these bacteria possess for growth on plant tissues are largely unknown. In this study, we investigated plant habitat-specific traits of Lactococcus lactis during growth in an Arabidopsis thaliana leaf tissue lysate (ATL). L. lactis KF147, a strain originally isolated from plants, exhibited a higher growth rate and reached 7.9-fold-greater cell densities during growth in ATL than the dairy-associated strain L. lactis IL1403. Transcriptome profiling (RNA-seq) of KF147 identified 853 induced and 264 repressed genes during growth in ATL compared to that in GM17 laboratory culture medium. Genes induced in ATL included those involved in the arginine deiminase pathway and a total of 140 carbohydrate transport and metabolism genes, many of which are involved in xylose, arabinose, cellobiose, and hemicellulose metabolism. The induction of those genes corresponded with L. lactis KF147 nutrient consumption and production of metabolic end products in ATL as measured by gas chromatography-time of flight mass spectrometry (GC-TOF/MS) untargeted metabolomic profiling. To assess the importance of specific plant-inducible genes for L. lactis growth in ATL, xylose metabolism was targeted for gene knockout mutagenesis. Wild-type L. lactis strain KF147 but not an xylA deletion mutant was able to grow using xylose as the sole carbon source. However, both strains grew to similarly high levels in ATL, indicating redundancy in L. lactis carbohydrate metabolism on plant tissues. These findings show that certain strains of L. lactis are well adapted for growth on plants and possess specific traits relevant for plant-based food, fuel, and feed fermentations. L actic acid bacteria (LAB) found on plants are essential for the production of a wide variety of plant-derived fermented foods with desirable organoleptic properties, improved nutritional attributes, and extended shelf life (1). LAB are a diverse group of bacterial species in the Firmicutes phylum that are characterized by the production of lactic acid as the main end product of carbohydrate metabolism. Some of the most commonly recognized genera among the LAB include Lactococcus, Lactobacillus, Leuconostoc, Pediococcus, and Oenococcus. LAB-fermented plantbased food products include sauerkraut, sourdough, and olives, as well as diverse foods unique to different ethnic groups (e.g., pulque, nukadoko, or gundruk [2,3]). LAB are responsible for the conversion of plant tissues such as alfalfa into silage for animal feed with enhanced nutritional content and stability (4). LAB are also used to ferment plant-based substrates into industrial-grade lactic acid for the manufacture of polylactide bioplastics (5). Conversely, LAB are frequent contaminants of bioethanol fermentations (6).In contrast to commercial dairy fermentations that utilize starter cultures, initiation of plant-based fermentations typically relies on the LAB that are located on or associated with plant tis...