Five years after the lactobacillus reclassification: genomic and functional insights into Levilactobacillus, Lacticaseibacillus, Limosilactobacillus, Lactiplantibacillus, and Ligilactobacillus in fermented foods
生物
乳酸菌
食品加工中的发酵
发酵
食品科学
遗传学
细菌
乳酸
作者
Wilson José Fernandes Lemos,Anderson S. Sant’Ana,Raffaella Di Cagno,Stefano Campanaro,Marco Gobbetti