Exploring the physicochemical, structural, metabolic, and flavor compounds of Limosilactobacillus fermentum in fermented yogurt through comparative genomics
Xiaoxiang Gao, Yuxuan Xia, Leilei Yu, Fengwei Tian, Jianxin Zhao, Wei Chen, Qixiao Zhai
Topics & Concepts
Lactobacillus fermentumFermentationFood scienceFlavorChemistryFermentation in food processingGenomicsBiologyLactic acidBiochemistryBacteriaGeneGeneticsGenomeLactobacillus plantarumProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesBiochemical Analysis and Sensing Techniques