Integrated Phenotypic-Genotypic Analysis of <i>Latilactobacillus</i> <i>sakei</i> from Different Niches.

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作者： Ying,Chen ^[1] ; Nan,Li ^[2] ; Shenxi,Zhao ^[1] ; Chuan,Zhang ^[1] ; Nanzhen,Qiao ^[3] ; Hui,Duan ^[1] ; Yue,Xiao ^[1] ; Bowen,Yan ^[1] ; Jianxin,Zhao ^[4] ; Fengwei,Tian ^[1] ; Qixiao,Zhai ^[4] ; Leilei,Yu ^[1] ; Wei,Chen ^[4]

作者单位： State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. ^[1] State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China. ^[2] Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2R3, Canada. ^[3] National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China. ^[4]

关键词 CRISPR-Cas Latilactobacillus sakei antibiotic tolerance carbohydrate utilization comparative genomics

DOI 10.3390/foods10081717

PMID 34441495

发布时间 2021-08-30

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Foods (Basel, Switzerland)

2021年10卷8期

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Integrated Phenotypic-Genotypic Analysis of <i>Latilactobacillus</i> <i>sakei</i> from Different Niches.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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Integrated Phenotypic-Genotypic Analysis of <i>Latilactobacillus</i> <i>sakei</i> from Different Niches.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

相关期刊

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