Adaptive mechanism of Lactobacillus amylolyticus L6 in soymilk environment based on metabolism of nutrients and related gene‐expression profiles

Lactobacillus amylolyticus L6 isolated from naturally fermented tofu‐whey was characterized as potential probiotics. To give insight into the adaptive mechanism of L. amylolyticus L6 in soymilk, the gene‐expression profiles of this strain and changes of chemical components in fermented soymilk were...

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Detalles Bibliográficos
Autores principales: Fei, Yongtao, Huang, Li, Wang, Hong, Liang, Jinglong, Liu, Gongliang, Bai, Weidong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9094474/
https://www.ncbi.nlm.nih.gov/pubmed/35592287
http://dx.doi.org/10.1002/fsn3.2779

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9094474/
https://www.ncbi.nlm.nih.gov/pubmed/35592287
http://dx.doi.org/10.1002/fsn3.2779

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