Genomic and metabolomic analysis of Latilactobacillus sakei DCF0720 for black soybean yogurt fermentation-Reference-Cited by-同舟云学术

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Genomic and metabolomic analysis of Latilactobacillus sakei DCF0720 for black soybean yogurt fermentation

Published:2024-12 Issue: Volume:425 Page:110897
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Lee Dong Hyeon,Lee Wonjong,Shin Dongho,Im Haecheon,Jung Guhun,Lee Yoon-Bok,Choi Jaekwon

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

Ministry of Agriculture Food and Rural Affairs

Publisher

Elsevier BV

Reference39 articles.

1. Insights into the metabolomic diversity of Latilactobacillus sakei;Barbieri;Foods,2022

2. Reduction of levels of volatile components associated with the “beany” flavor in soymilk by lactobacilli and streptococci;Blagden;J. Food Sci.,2005

3. Uncovering carbohydrate metabolism through a genotype-phenotype association study of 56 lactic acid bacteria genomes;Buron-Moles;Appl. Microbiol. Biotechnol.,2019

4. Bioactivity of soy-based fermented foods: a review;Cao;Biotechnol. Adv.,2019

5. Intraspecies genomic diversity and natural population structure of the meat-borne lactic acid bacterium Lactobacillus sakei;Chaillou;Appl. Environ. Microbiol.,2009

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