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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...
| Autores principales: | , , , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2023
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| Materias: | |
| 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 |