HIGHLIGHTS
- who: Carlo G. Rizzello from the Department of Soil, Plant, and, University of Bari, Bari, Italy, Department of and Environmental have published the research work: Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria, in the Journal: Microorganisms Twenty-seven LAB strains previously isolated from Italian and Finnish faba bean sourdoughs were employed in this study (Coda et al., 2017a). All the strains, including Enterococcus spp. F09; Enterococcus casseliflavus F05; Lactobacillus sakei F71, F1410; Lactococcus lactis F55; Leuconostoc mesenteroides I01, I21, I57, I211; Pediococcus spp. I56; Pediococcus pentosaceus F01, F15, F77, F213, I02, I014 . . .
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