Comparative Genomics of Lentilactobacillus parabuchneri isolated from dairy, KEM complex, Makgeolli, and Saliva Microbiomes

BACKGROUND: Lentilactobacillus parabuchneri is of particular concern in fermented food bioprocessing due to causing unwanted gas formation, cracks, and off-flavor in fermented dairy foods. This species is also a known culprit of histamine poisonings because of decarboxylating histidine to histamine...

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Detalles Bibliográficos
Autores principales: Gumustop, Ismail, Ortakci, Fatih
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2022
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9724434/
https://www.ncbi.nlm.nih.gov/pubmed/36471243
http://dx.doi.org/10.1186/s12864-022-09053-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9724434/
https://www.ncbi.nlm.nih.gov/pubmed/36471243
http://dx.doi.org/10.1186/s12864-022-09053-y

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