评估植物乳杆菌 13-3 的全基因组测序，以阐明新型细菌素生产基因簇并确认其潜在的益生菌功能和安全应用

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-04-05 DOI:10.1080/19476337.2024.2329753

Tariq Aziz, Muhammad Naveed, Muhammad Aqib Shabbir, Ayaz Ali Khan, Abid Sarwar, Taqweem Ul Haq, Yang Zhennai, Metab Alharbi, Abdullah F. Alasmari, Thamer H. Albekairi

{"title":"评估植物乳杆菌 13-3 的全基因组测序，以阐明新型细菌素生产基因簇并确认其潜在的益生菌功能和安全应用","authors":"Tariq Aziz, Muhammad Naveed, Muhammad Aqib Shabbir, Ayaz Ali Khan, Abid Sarwar, Taqweem Ul Haq, Yang Zhennai, Metab Alharbi, Abdullah F. Alasmari, Thamer H. Albekairi","doi":"10.1080/19476337.2024.2329753","DOIUrl":null,"url":null,"abstract":"Lactiplantibacillus plantarum is a probiotic starter culture that improves the flavor and nutritional content of fermented foods. It also shows potential in enhancing mucosal and systemic immunity,...","PeriodicalId":11033,"journal":{"name":"CyTA - Journal of Food","volume":"26 1","pages":""},"PeriodicalIF":2.0000,"publicationDate":"2024-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Assessment of the whole genome sequencing of Lactiplantibacillus plantarum 13-3 for elucidation of novel bacteriocin producing gene cluster and confirmation of its potential probiotic functionality and safety applications\",\"authors\":\"Tariq Aziz, Muhammad Naveed, Muhammad Aqib Shabbir, Ayaz Ali Khan, Abid Sarwar, Taqweem Ul Haq, Yang Zhennai, Metab Alharbi, Abdullah F. Alasmari, Thamer H. Albekairi\",\"doi\":\"10.1080/19476337.2024.2329753\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Lactiplantibacillus plantarum is a probiotic starter culture that improves the flavor and nutritional content of fermented foods. It also shows potential in enhancing mucosal and systemic immunity,...\",\"PeriodicalId\":11033,\"journal\":{\"name\":\"CyTA - Journal of Food\",\"volume\":\"26 1\",\"pages\":\"\"},\"PeriodicalIF\":2.0000,\"publicationDate\":\"2024-04-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"CyTA - Journal of Food\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/19476337.2024.2329753\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"CyTA - Journal of Food","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/19476337.2024.2329753","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

植物乳杆菌是一种益生菌起始培养物，可改善发酵食品的风味和营养成分。它还具有增强粘膜和全身免疫力、...

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Assessment of the whole genome sequencing of Lactiplantibacillus plantarum 13-3 for elucidation of novel bacteriocin producing gene cluster and confirmation of its potential probiotic functionality and safety applications

Lactiplantibacillus plantarum is a probiotic starter culture that improves the flavor and nutritional content of fermented foods. It also shows potential in enhancing mucosal and systemic immunity,...

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.