The plasmid-encoded lactose operon plays a vital role in the acid production rate of Lacticaseibacillus casei during milk beverage fermentation

Lacticaseibacillus casei is used extensively in the fermented milk-beverage industry as a starter culture. Acid production capacity during fermentation is the main criterion for evaluating starters although it is strain-dependent. In this study, the acid production rates of 114 L. casei strains were...

全面介紹

書目詳細資料

發表在:	Frontiers in Microbiology
Main Authors:	Xiaoxia Li, Zhengyuan Zhai, Yanling Hao, Ming Zhang, Caiyun Hou, Jingjing He, Shaoqi Shi, Zhi Zhao, Yue Sang, Fazheng Ren, Ran Wang
格式:	Article
語言:	英语
出版:	Frontiers Media S.A. 2022-10-01
主題:	Lacticaseibacillus casei acid production rate comparative genome lac operon fermented milk-beverage
在線閱讀:	https://www.frontiersin.org/articles/10.3389/fmicb.2022.1016904/full