Insight into the acid tolerance mechanism of Acetilactobacillus jinshanensis subsp. aerogenes Z-1

Several lactic acid bacteria (LAB) are double-edged swords in the production of Sichuan bran vinegar; on the one hand, they are important for the flavour of the vinegar, but on the other hand, they result in vinegar deterioration because of their gas-producing features and their acid resistance. The...

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Detalles Bibliográficos
Autores principales: Li, Qin, Hu, Kaidi, Mou, Juan, Li, Jianlong, Liu, Aiping, Ao, Xiaolin, Yang, Yong, He, Li, Chen, Shujuan, Zou, Likou, Guo, Mingye, Liu, Shuliang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10382275/
https://www.ncbi.nlm.nih.gov/pubmed/37520381
http://dx.doi.org/10.3389/fmicb.2023.1226031

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10382275/
https://www.ncbi.nlm.nih.gov/pubmed/37520381
http://dx.doi.org/10.3389/fmicb.2023.1226031

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