Dissecting the Genetic Basis of the Technological, Functional, and Safety Characteristics of <i>Lacticaseibacillus paracasei</i> SRX10
Nonstarter lactic acid bacteria (NSLAB) are major contributors to the unique characteristics (e.g., aroma, flavor, texture) of dairy and nondairy fermented products. <i>Lc. paracasei</i> SRX10 is an NSLAB strain originally isolated from a traditional Greek cheese and previously shown to...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-01-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/12/1/93 |