Metabolic and Transcriptomic-Based Characterization of <i>Streptococcus salivarius</i> ssp. <i>thermophilus</i> Snew Fermentation in Milk.

ABSTRACT: Fermented milk has a long history. It is fermented by lactic acid bacteria and is rich in protein, minerals, vitamins, and other nutrients. As people's pursuit of quality of life improves, consumers are paying increasing attention to fermented milk. Streptococcus salivarius ssp. thermophilus is commonly used to make fermented milk. This study investigated the fermentation characteristics and physicochemical properties of Streptococcus salivarius ssp. thermophilus Snew-fermented milk, as well as transcriptomic and metabolomic analyses of different fermentation stages. Streptococcus salivarius ssp. thermophilus Snew can be used as a fermenter strain, as evaluated from the point of view of fermentation time, titratable acidity, post-acidification, via

SUBMITTER: Wang Y 

PROVIDER: S-EPMC11816998 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature