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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. <i>thermophil...

Celý popis

Uloženo v:
Hlavní autoři: Ye Wang, Haijie Zhao, Huilin Zhang, Baochao Hou, Weilian Hung, Jian He, Chao Liang, Baolei Li, Chaoxin Man, Yujun Jiang, Yu Zhang, Ling Guo
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI AG 2025-02-01
Edice:Foods
Témata:
<i>Streptococcus salivarius</i> ssp. <i>thermophilus</i>
metabolomics
transcriptomics
fermented milk
biochemical characteristics
On-line přístup:https://www.mdpi.com/2304-8158/14/3/530
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