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...

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Autori principali:	Ye Wang, Haijie Zhao, Huilin Zhang, Baochao Hou, Weilian Hung, Jian He, Chao Liang, Baolei Li, Chaoxin Man, Yujun Jiang, Yu Zhang, Ling Guo
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2025-02-01
Serie:	Foods
Soggetti:	<i>Streptococcus salivarius</i> ssp. <i>thermophilus</i> metabolomics transcriptomics fermented milk biochemical characteristics
Accesso online:	https://www.mdpi.com/2304-8158/14/3/530
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