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Genotypic and phenotypic characterization of food-associated Lactobacillus plantarum isolates for potential probiotic activities.

FEMS microbiology letters - 1 May 2020

Prete Roberta, Long Sarah L, Joyce Susan A, Corsetti Aldo

Abstract excerpt

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 are included as fundamental components of functional foods. Indeed, some strains are marketed as probiotics. In the present study, food- and...

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PMID: 32386211
DOI: 10.1093/femsle/fnaa076

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