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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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Spring 2024
Bread is considered a staple food in North America and Europe, but due to its neutral pH and high water activity it is vulnerable to spoilage by Penicillium spp., a problem that costs the commercial baking industry millions each year and contributes significantly to global food waste. Common...