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From genotype to phenotype: computational approaches for inferring microbial traits relevant to the food industry
When selecting microbial strains for the production of fermented foods, various microbial phenotypes need to be taken into account to achieve target product characteristics, such as biosafety, flavor, texture, and health-promoting effects. Through continuous advances in sequencing technologies, micr...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Oxford University Press
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10337747/ https://www.ncbi.nlm.nih.gov/pubmed/37286882 http://dx.doi.org/10.1093/femsre/fuad030 |