Evolution-aided improvement of the acid tolerance of Levilactobacillus brevis and its application in sourdough fermentation

Autor: Han, Na Ree, Yu, Sora, Byun, Jung A, Yun, Eun Ju, Cheon, Seongwon, Song, Seongbong, Shim, Sangmin, Choi, In-Geol, Lee, Sung-Ho, Kim, Kyoung Heon

Publikováno v: In Food Research International August 2024 190

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Enhancing lactic acid tolerance in Fructilactobacillus sanfranciscensis via adaptive evolution for sourdough fermentation applications.

Autor: Byun JA; Department of Biotechnology, Graduate School, Korea University, Seoul 02841, Republic of Korea., Han NR; Department of Biotechnology, Graduate School, Korea University, Seoul 02841, Republic of Korea., Yun EJ; Department of Biotechnology, The Catholic University of Korea, Bucheon 14662, Gyeonggi, Republic of Korea., Cheon S; Research Institute of Food and Biotechnology, SPC Group, Seoul 08826, Republic of Korea., Song S; Research Institute of Food and Biotechnology, SPC Group, Seoul 08826, Republic of Korea., Shim S; Research Institute of Food and Biotechnology, SPC Group, Seoul 08826, Republic of Korea., Lee SH; Department of Food Science and Technology, Sangmyung University, Cheonan, 31066, Chungnam, Republic of Korea. Electronic address: rhees@smu.ac.kr., Kim KH; Department of Biotechnology, Graduate School, Korea University, Seoul 02841, Republic of Korea. Electronic address: khekim@korea.ac.kr.

Publikováno v: International journal of food microbiology [Int J Food Microbiol] 2024 Nov 17; Vol. 428, pp. 110978. Date of Electronic Publication: 2024 Nov 17.