Comparative Genomic Analysis Reveals the Functional Traits and Safety Status of Lactic Acid Bacteria Retrieved from Artisanal Cheeses and Raw Sheep Milk

Comparative Genomic Analysis Reveals the Functional Traits and Safety Status of Lactic Acid Bacteria Retrieved from Artisanal Cheeses and Raw Sheep Milk

Lactic acid bacteria (LAB) are valuable for the production of fermented dairy products. We investigated the functional traits of LAB isolated from artisanal cheeses and raw sheep milk, assessed their safety status, and explored the genetic processes underlying the fermentation of carbohydrates. <...

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Bibliographic Details
Main Authors: Ilias Apostolakos, Spiros Paramithiotis, Marios Mataragas
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
dairy
fermented foods
Genotype-Phenotype
microbiology
starter cultures
Online Access:https://www.mdpi.com/2304-8158/12/3/599

Internet

https://www.mdpi.com/2304-8158/12/3/599

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