乳酸
细菌
生物转化
发酵
生物
代谢途径
原材料
生物技术
食品科学
生物化学
新陈代谢
生态学
遗传学
作者
Pasquale Filannino,Raffaella Di Cagno,Marco Gobbetti
标识
DOI:10.1016/j.copbio.2017.07.016
摘要
Even though lactic acid bacteria are only a small part of the plant autochthonous microbiota, they represent the most important microbes having the capability to promote significant changes in the health-promoting properties of plant foods. Owing to the variety of plant chemical components and the possible pathways for bioconversion, plant fermentation is like a metabolic labyrinth undertaken by bacteria. The winding metabolic pathways involve several secondary plant metabolites (e.g. phenolics). The success of these paths is connected to the adaptive growth and survival of lactic acid bacteria. A panel of various interacting omics approaches unraveled the specific traits of lactic acid bacteria to adapt to plants, which allow the optimal design of fermentation strategies for targeted raw matrices.
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