The Impacts of <i>Lactiplantibacillus plantarum</i> on the Functional Properties of Fermented Foods: A Review of Current Knowledge
One of the most varied species of lactic acid bacteria is <i>Lactiplantibacillus plantarum</i> (<i>Lb. plantarum</i>), formerly known as <i>Lactobacillus plantarum</i>. It is one of the most common species of bacteria found in foods, probiotics, dairy products, an...
Main Authors: | , , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-04-01
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Series: | Microorganisms |
Subjects: | |
Online Access: | https://www.mdpi.com/2076-2607/10/4/826 |