Comparative genomics and fermentation flavor characterization of five selected lactic acid bacteria provide predictions for flavor biosynthesis metabolic pathways in fermented muskmelon puree

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...

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Bibliographic Details
Main Authors: Lin Yuan, Meilun Li, Xinxing Xu, Xun Shi, Guogang Chen, Fei Lao, Jihong Wu
Format: Article
Language:English
Published: Wiley 2024-03-01
Series:Food Frontiers
Subjects:
comparative genomic analysis
flavor biosynthesis metabolism
lactic acid bacteria
muskmelon
whole‐genome sequencing
Online Access:https://doi.org/10.1002/fft2.328

Internet

https://doi.org/10.1002/fft2.328

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