Assessments of Probiotic Potentials of Lactiplantibacillus plantarum Strains Isolated From Chinese Traditional Fermented Food: Phenotypic and Genomic Analysis

Assessments of Probiotic Potentials of Lactiplantibacillus plantarum Strains Isolated From Chinese Traditional Fermented Food: Phenotypic and Genomic Analysis

The lack of rapid and effective approaches to determine the health benefits of strains is one of the main challenges affecting the selection of probiotics from large numbers of candidates. In this study, the probiotic potential of 44 Lactiplantibacillus plantarum strains isolated from different Chin...

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Bibliographic Details
Main Authors: Yuwei Sun, Shiyao Zhang, Hong Li, Jiang Zhu, Zhijia Liu, Xiaosong Hu, Junjie Yi
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-05-01
Series:Frontiers in Microbiology
Subjects:
fermented food
probiotic profile
whole genome sequencing
functional genes
Lactiplantibacillus plantarum
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2022.895132/full

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