Lactobacillus paracasei is common in the non-starter lactic acid bacteria (LAB) community of raw milk cheeses. This species can significantly contribute to flavor formation through amino acid metaboli

NIAID Data Ecosystem50

Sequencing and genomics of the spoilage yeast Saccharomycodes ludwigii UTAD17. Genome sequence of Saccharomycodes ludwigii UTAD17

酿酒酵母基因组

食品发酵风味

Saccharomycodes ludwigii has long been described as a wine spoilage agent. However, more recent reports have acknowledged this microorganism, as well as other previously identified spoilage yeasts, as

NIAID Data Ecosystem30

Weissella confusa strain:AR869 Genome sequencing and assembly. Weissella confusa strain:AR869

微生物基因组学

食品发酵风味

Help to study the contribution of AR869 to the flavor of CRW(Chinese Rice Wine).

NIAID Data Ecosystem60

Diacetyl and acetoin formation by Staphylococcus and Corynebacterium spp.

细菌代谢产物

食品发酵风味

Bacterial cultures supplemented with 2 mM pyruvate were incubated for 24 h. Results are given as means ± standard deviation of three independent experiments. Detection limits of diacetyl and acetoin w

NIAID Data Ecosystem40

Fermented soybeans foods

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