Comparative genomics and fermentation flavor characterization of five selected lactic acid bacteria provide predictions for flavor biosynthesis metabolic pathways in fermented muskmelon puree
Abstract Five species of plant‐derived lactic acid bacteria (LAB), including Pediococcus pentosaceus, Lactococcus garvieae, Lactiplantibacillus paraplantarum, Weissella paramesenteroides, and Lactococcus lactis, were used for muskmelon fermentation to improve flavor characteristics. Comparative geno...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Wiley
2024-03-01
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Series: | Food Frontiers |
Subjects: | |
Online Access: | https://doi.org/10.1002/fft2.328 |