Genotypic and phenotypic characterization of food-associated Lactobacillus plantarum isolates for potential probiotic activities.
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DOI: 10.1093/femsle/fnaa076
Abstract: Lactic acid bacterium, Lactobacillus plantarum, has been applied, for centuries, for food and drink fermentations. Given the benefits associated with fermented products, Lb. plantarum strains have captured considerable industrial and scientific interest, so that they… read more here.
Keywords: phenotypic characterization; genotypic phenotypic; characterization food; plantarum isolates ... See more keywords