Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

Lactobacillus plantarum (widespread member of the genus Lactobacillus) is one of the most studied species extensively used in food industry as probiotic microorganism and/or microbial starter. The exploitation of Lb. plantarum strains with their long history in food fermentation forms an emerging fi...

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Detalles Bibliográficos
Autores principales: Behera, Sudhanshu S., Ray, Ramesh C., Zdolec, Nevijo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2018
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5994577/
https://www.ncbi.nlm.nih.gov/pubmed/29998137
http://dx.doi.org/10.1155/2018/9361614

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5994577/
https://www.ncbi.nlm.nih.gov/pubmed/29998137
http://dx.doi.org/10.1155/2018/9361614

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