Bridging In Vitro Functionality and Genomic Insights in Lactiplantibacillus plantarum L3 Isolated from Traditional Bulgarian Katak
Katak, a traditional Bulgarian fermented dairy product distinguished by its unique sensory characteristics and extended shelf life, represents a valuable source of autochthonous microorganisms whose functional and genomic properties remain insufficiently explored. In the present study, strain L3, isolated from katak, w...