Genomic Insights Into Five Strains of Lactobacillus plantarum With Biotechnological Potential Isolated From chicha, a Traditional Maize-Based Fermented Beverage From Northwestern Argentina

Lactic acid bacteria (LAB) are indigenous microorganisms that have been involved in food fermentations throughout history to preserve food and also to give special characteristics to them. The traditional fermented foods that are still being elaborated in indigenous populations around the world are...

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Bibliographic Details

Published in:	Frontiers in microbiology Vol. 10; p. 2232
Main Authors:	Rodrigo-Torres, Lidia, Yépez, Alba, Aznar, Rosa, Arahal, David R.
Format:	Journal Article
Language:	English
Published:	Frontiers Media S.A 25-09-2019
Subjects:	folates food safety genome analysis Lactobacillus plantarum Microbiology riboflavin
Online Access:	Get full text
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