Biodiversity of Lactic Acid Bacteria in Traditional Fermented Foods in Yunnan Province, China, and Comparative Genomics of <i>Lactobacillus plantarum</i>

Biodiversity of Lactic Acid Bacteria in Traditional Fermented Foods in Yunnan Province, China, and Comparative Genomics of <i>Lactobacillus plantarum</i>

The diversity of lactic acid bacteria (LAB) in fermented foods in Yunnan currently lacks large-scale and systematic research. A total of 638 fermented foods were collected from 84 regions in Yunnan for diversity analyses. The results show that the dominant strains in various types of fermented foods...

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Bibliographic Details
Main Authors: Hong Li, Jiang Zhu, Yue Xiao, Shiyao Zhang, Yuwei Sun, Zhijia Liu, Chuanqi Chu, Xiaosong Hu, Junjie Yi
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Fermentation
Subjects:
biodiversity
lactic acid bacteria
fermented foods
comparative genomics
carbohydrate utilization
Online Access:https://www.mdpi.com/2311-5637/9/4/402

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