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The quality and flavor profile of fermented milk produced by Streptococcus thermophilus ABT-T is influenced by the pfs gene in the quorum sensing system

The luxS/AI-2 quorum sensing (QS) system of Streptococcus thermophilus regulates strain acid tolerance, yet its impact on milk fermentation remains unclear. This study aimed to elucidate the mechanism of luxS and pfs gene overexpression in the luxS/AI-2 system of S. thermophilus ABT-T on fermented m...

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Auteurs principaux: Zihang Shi, Xiankang Fan, Tao Zhang, Xiaoqun Zeng, Maolin Tu, Zhen Wu, Daodong Pan
Format: Artigo
Langue:Inglês
Publié: Elsevier 2024-10-01
Collection:Food Chemistry: X
Sujets:
Streptococcus thermophilus
Gene overexpression
Fermented milk
Quorum sensing
Metabolomics
Accès en ligne:http://www.sciencedirect.com/science/article/pii/S2590157524005418
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