Evolution-aided improvement of the acid tolerance of Levilactobacillus brevis and its application in sourdough fermentation
Na Ree Han, Sora Yu, Jung A Byun, Eun Ju Yun, Seongwon Cheon, Seongbong Song, Sangmin Shim, In‐Geol Choi, Sung Ho Lee, Kyoung Heon Kim
Topics & Concepts
FermentationLactic acidStrain (injury)Food scienceMetaboliteLactobacillus brevisBiologyChemistryBacteriaBiochemistryBiotechnologyGeneticsLactobacillus plantarumAnatomyProbiotics and Fermented FoodsGenomics and Phylogenetic StudiesMicrobial Metabolites in Food Biotechnology