Carbohydrate-active enzyme profiles of Lactiplantibacillus plantarum strain 84-3 contribute to flavor formation in fermented dairy and vegetable products

Microbes are critical for flavor formation in fermented foods; however, their mechanisms of action are not fully understood. The microbial composition of 51 dairy and 47 vegetable products was functionally annotated and the carbohydrate-active enzyme (CAZyme) profiles of Lactiplantibacillus plantaru...

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Detalles Bibliográficos
Autores principales: Liang, Tingting, Jiang, Tong, Liang, Zhuang, Zhang, Ni, Dong, Bo, Wu, Qingping, Gu, Bing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10696159/
http://dx.doi.org/10.1016/j.fochx.2023.101036

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10696159/
http://dx.doi.org/10.1016/j.fochx.2023.101036

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