Comparative genomics of Lactobacillus fermentum suggests a free-living lifestyle of this lactic acid bacterial species.

This study explained the traits that were previously demonstrated for L. fermentum IMDO 130101 at the genetic level and provided future avenues of research regarding L. fermentum strains isolated from sourdough. PMID: 32138996 [PubMed - in process]

https://www.ncbi.nlm.nih.gov/pubmed/32138996?dopt=Abstract

Source: Food Microbiology - March 7, 2020 Category: Food Science Authors: Verce M, De Vuyst L, Weckx S Tags: Food Microbiol Source Type: research