Cooperation mechanism of flavonoid transformation by Bifidobacterium animalis subsp. lactis and Lacticaseibacillus paracasei

Autor: Wang, Chenxi, Wang, Yixuan, Teng, Yingdi, Kong, Junkai, Dong, Fujin, Du, Jie, Zhang, Yan

Publikováno v: In International Journal of Food Microbiology 2 February 2025 429

Cooperation mechanism of flavonoid transformation by Bifidobacterium animalis subsp. lactis and Lacticaseibacillus paracasei.

Autor: Wang C; School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi, Xinjiang Province 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (mixed-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China., Wang Y; School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi, Xinjiang Province 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (mixed-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China., Teng Y; School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi, Xinjiang Province 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (mixed-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China., Kong J; School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi, Xinjiang Province 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (mixed-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China., Dong F; School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi, Xinjiang Province 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (mixed-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China., Du J; School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi, Xinjiang Province 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (mixed-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China., Zhang Y; School of Food Science and Technology, Shihezi University, Road Beisi, Shihezi, Xinjiang Province 832003, China; Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (mixed-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China. Electronic address: yanzhangzqgh@shzu.edu.cn.

Publikováno v: International journal of food microbiology [Int J Food Microbiol] 2024 Dec 10; Vol. 429, pp. 111019. Date of Electronic Publication: 2024 Dec 10.