Metabolic and Transcriptomic-Based Characterization of <i>Streptococcus salivarius</i> ssp. <i>thermophilus</i> Snew Fermentation in Milk

Fermented milk has a long history. It is fermented by lactic acid bacteria and is rich in protein, minerals, vitamins, and other nutrients. As people’s pursuit of quality of life improves, consumers are paying increasing attention to fermented milk. <i>Streptococcus salivarius</i> ssp. &...

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出版年:	Foods
主要な著者:	Ye Wang, Haijie Zhao, Huilin Zhang, Baochao Hou, Weilian Hung, Jian He, Chao Liang, Baolei Li, Chaoxin Man, Yujun Jiang, Yu Zhang, Ling Guo
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2025-02-01
主題:	<i>Streptococcus salivarius</i> ssp. <i>thermophilus</i> metabolomics transcriptomics fermented milk biochemical characteristics
オンライン･アクセス:	https://www.mdpi.com/2304-8158/14/3/530