Five years after the lactobacillus reclassification: genomic and functional insights into Levilactobacillus, Lacticaseibacillus, Limosilactobacillus, Lactiplantibacillus, and Ligilactobacillus in fermented foods
Wilson José Fernandes Lemos, Anderson S. Sant’Ana, Raffaella Di Cagno, Stefano Campanaro, Marco Gobbetti
Topics & Concepts
BiologyLactobacillusFermentation in food processingFermentationFood scienceGeneticsBacteriaLactic acidProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesBiochemical Analysis and Sensing Techniques