Global transcriptomic analysis of Lactobacillus delbrueckii subsp. bulgaricus ATCC11842 reveals the role of LDB_RS05285 in the post-acidification of yogurt
Keyword(s):
During the storage of yogurt, acid-resistant bacteria continue to produce lactic acid (i.e., post-acidification process), leading to undesirable taste and flavor. Many methods have been proposed to inhibit post-acidification. However,...
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