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

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...

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Bibliographic Details
Main Authors: Birsen Yilmaz, Sneh Punia Bangar, Noemi Echegaray, Shweta Suri, Igor Tomasevic, Jose Manuel Lorenzo, Ebru Melekoglu, João Miguel Rocha, Fatih Ozogul
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Microorganisms
Subjects:
<i>Lactiplantibacillus plantarum</i>
lactic acid bacteria
fermented food
food industry
safety aspects
Online Access:https://www.mdpi.com/2076-2607/10/4/826

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https://www.mdpi.com/2076-2607/10/4/826

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