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Characterization of lifestyle-associated metabolic traits of host-adapted lactobacilli that are relevant in food fermentations
DownloadFall 2020
Lactobacilli are present in a majority of food fermentations, and the fermentation organisms of different fermented foods are recruited from free-living, host-adapted, and nomadic lactobacilli. The metabolic traits of host-adapted lactobacilli relate to their ecological success in their...
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Comparative analysis of the role of Bacillus species as food fermenting and food spoilage organisms
DownloadFall 2022
Bacillus species are fermenters in some food fermentation but spoilage organisms in other food products. For instance, bacilli and fungi are the predominant organisms in daqu fermentation. The antifungal lipopeptides produced by bacilli, including surfactins, fengycins and iturins, may impact...