Genomic features, aroma profiles, and probiotic potential of the Debaryomyces hansenii species complex strains isolated from Korean soybean fermented food
Da Min Jeong, Su Jin Yoo, Min‐Seung Jeon, Byung Hee Chun, Dong Min Han, Che Ok Jeon, Seong‐il Eyun, Young‐Jin Seo, Hyun Ah Kang
Topics & Concepts
Debaryomyces hanseniiBiologyYeastFood scienceProbioticGenomeFermentationPloidyFlavorFermentation in food processingGeneBacteriaBiochemistryGeneticsLactic acidProbiotics and Fermented FoodsPhytase and its ApplicationsFood Quality and Safety Studies