基于基因组的墨西哥手工奶酪发酵乳杆菌 J23 生物安全性和益生菌性状的硅学评估

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Biotechnology Pub Date : 2024-02-01 DOI:10.1080/08905436.2024.2305959

Cecilia Castro-López, José I. Méndez-Romero, Guillermo Pastor-Palacios, Ricardo Reyes-Díaz, Hugo S. Garcia, Belinda Vallejo-Cordoba, Aarón F. González-Córdova, Adrián Hernández-Mendoza

引用次数: 0

摘要

该研究进行了全面的硅学分析，旨在确定参与发酵乳杆菌J23生物安全和益生特性的基因。该菌株有一个单环...

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Genome-Based in silico Evaluation of the Biosafety and Probiotic Traits of Limosilactobacillus fermentum J23 Isolated from Artisanal Mexican Cheese

Comprehensive in silico analysis aimed to identify the genes involved in the biosafety and probiotic features of Limosilactobacillus fermentum J23 was performed. The strain had a single circular ch...

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来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.