Ant yogurt LC-MS caseinolytic potential
收藏NIAID Data Ecosystem2026-05-02 收录
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资源简介：
Our hypothesis was that the ant holobiont may contribute enzymes, in particular proteases, that modify the yogurt texture. To test this hypothesis, we conducted an untargeted proteomics analysis based on a self-curated database that contained proteases from Formica ants, ant-yogurt bacteria, conventional yogurt bacteria, and milk proteins.
创建时间：
2025-08-01
