Prophage-mediated endolysis of Latilactobacillus Sakei TMW 1.1290 induced by exogenous stress arising from food technologies
Abstract Background Intracellular enzymes released during bacterial cell lysis contribute to the development of flavor and texture in fermented foods through the hydrolysis of proteins and fats. In fermented meat products this takes place only late in the fermentation process which limits its effect...
Furkejuvvon:
| Váldodahkkit: | , , , , , , , |
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| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
BMC
2025-07-01
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| Ráidu: | BMC Microbiology |
| Fáttát: | |
| Liŋkkat: | https://doi.org/10.1186/s12866-025-04161-7 |
| Fáddágilkorat: |
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