The quality and flavor profile of fermented milk produced by Streptococcus thermophilus ABT-T is influenced by the pfs gene in the quorum sensing system
Zihang Shi, Xiankang Fan, Tao Zhang, Xiaoqun Zeng, Maolin Tu, Zhen Wu, Daodong Pan
Abstract
gene overexpression. This study provides insights into the role of QS in fermented foods.
Topics & Concepts
Streptococcus thermophilusQuorum sensingFlavorFood scienceFermentationBiologyMicrobiologyGeneGeneticsVirulenceLactobacillusProbiotics and Fermented FoodsGut microbiota and healthDigestive system and related health