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Comparative Genomic Analysis Reveals the Functional Traits and Safety Status of Lactic Acid Bacteria Retrieved from Artisanal Cheeses and Raw Sheep Milk

Lactic acid bacteria (LAB) are valuable for the production of fermented dairy products. We investigated the functional traits of LAB isolated from artisanal cheeses and raw sheep milk, assessed their safety status, and explored the genetic processes underlying the fermentation of carbohydrates. Lact...

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Detalles Bibliográficos
Autores principales:	Apostolakos, Ilias, Paramithiotis, Spiros, Mataragas, Marios
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914385/ https://www.ncbi.nlm.nih.gov/pubmed/36766127 http://dx.doi.org/10.3390/foods12030599

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