Diversity of <i>Lactiplantibacillus plantarum</i> in Wild Fermented Food Niches

Diversity of <i>Lactiplantibacillus plantarum</i> in Wild Fermented Food Niches

This study aimed to explore the genetic and functional diversity of <i>Lactiplantibacillus plantarum</i> (<i>Lpb. plantarum</i>) strains from wild fermented foods to identify traits that are useful for food innovation. The growing demand for clean-label, plant-based, and func...

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Bibliographic Details
Main Authors: Ilenia Iarusso, Jennifer Mahony, Gianfranco Pannella, Silvia Jane Lombardi, Roberto Gagliardi, Francesca Coppola, Michela Pellegrini, Mariantonietta Succi, Patrizio Tremonte
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
lactic acid bacteria
WGS-based annotation
kombucha
fermented millet
sourdough
natural fermented mountain milk
Online Access:https://www.mdpi.com/2304-8158/14/10/1765
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https://www.mdpi.com/2304-8158/14/10/1765

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