Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria

Michela Verni, Changyin Wang, Marco Montemurro, Maria De Angelis, Kati Katina, Carlo G. Rizzello, Rossana Coda

Research output: Contribution to journalArticleScientificpeer-review

Original languageEnglish
Article number2461
JournalFrontiers in Microbiology
Volume8
Number of pages12
ISSN1664-302X
DOIs
Publication statusPublished - 12 Dec 2017
MoE publication typeA1 Journal article-refereed

Fields of Science

  • faba bean
  • lactic acid bacteria
  • starter culture
  • legumes
  • sourdough
  • antinutritional factors
  • fermentation
  • VICIA-FABA
  • LEGUME SEEDS
  • LACTOBACILLUS-SANFRANCISCENSIS
  • SOURDOUGH FERMENTATION
  • ANTIOXIDANT ACTIVITY
  • PHYTASE ACTIVITY
  • HUMAN HEALTH
  • PHYTIC ACID
  • L. FLOUR
  • FOOD
  • 1183 Plant biology, microbiology, virology

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