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Deciphering the metabolism of Lactobacillus delbrueckii subsp. delbrueckii during soy juice fermentation using phenotypic and transcriptional analysis.

Olivier HarléJérôme NiaySandrine ParayreAurélie NicolasGwenaële HenryMarie-Bernadette MaillardFlorence ValenceAnne ThierryEric GuedonHélène FalentinStéphanie-Marie Deutsch
Published in: Applied and environmental microbiology (2024)
during fermentation of a soy juice, based on a multidisciplinary approach. This result will contribute to give tracks for a relevant selection of starter. Indeed, the improvement of the organoleptic properties of these types of products could help to promote plant-based proteins in our diet.
Keyphrases
  • lactic acid
  • saccharomyces cerevisiae
  • physical activity
  • weight loss
  • transcription factor
  • oxidative stress
  • heat shock