Strain-level variation in diacetyl production by Lactiplantibacillus plantarum reveals genetic drivers of flavor in fermented dairy
ABSTRACT: Strain-level diversity in aroma formation remains undercharacterized in Lactiplantibacillus plantarum, a key adjunct culture in dairy fermentation. We screened 351 isolates from traditional Chinese fermented foods for diacetyl production and identified wide phenotypic variation, with strai...
-д хадгалсан:
| Үндсэн зохиолчид: | , , , , , |
|---|---|
| Формат: | Artigo |
| Хэл сонгох: | Inglês |
| Хэвлэсэн: |
Elsevier
2025-10-01
|
| Цуврал: | Journal of Dairy Science |
| Нөхцлүүд: | |
| Онлайн хандалт: | http://www.sciencedirect.com/science/article/pii/S002203022500637X |
| Шошгууд: |
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
|