The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge

One of the most varied species of lactic acid bacteria is Lactiplantibacillus plantarum (Lb. plantarum), formerly known as Lactobacillus plantarum. It is one of the most common species of bacteria found in foods, probiotics, dairy products, and beverages. Studies related to genomic mapping and gene...

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Detalles Bibliográficos
Autores principales: Yilmaz, Birsen, Bangar, Sneh Punia, Echegaray, Noemi, Suri, Shweta, Tomasevic, Igor, Manuel Lorenzo, Jose, Melekoglu, Ebru, Rocha, João Miguel, Ozogul, Fatih
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9026118/
https://www.ncbi.nlm.nih.gov/pubmed/35456875
http://dx.doi.org/10.3390/microorganisms10040826

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9026118/
https://www.ncbi.nlm.nih.gov/pubmed/35456875
http://dx.doi.org/10.3390/microorganisms10040826

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