Integrated transcriptomics and metabolomics reveal changes during Streptococcus thermophilus JM66 fermentation in milk: Fermentation characteristics, flavor profile, and metabolic mechanism

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Details

Published: Feb 01, 2025
Vol/Issue: 203
Pages: 115770
License: View

Authors

Howard Hughes Medical Institute, Waksman Institute, and Department of Chemistry and Chemical Biology, Rutgers University, Piscataway, NJ 08854, USA.

C

Chaoxin Man

Funding

Northeast Agricultural University

Cite This Article

Shasha Cheng, Wenyan Li, Hanying Yang, et al. (2025). Integrated transcriptomics and metabolomics reveal changes during Streptococcus thermophilus JM66 fermentation in milk: Fermentation characteristics, flavor profile, and metabolic mechanism. Food Research International, 203, 115770. https://doi.org/10.1016/j.foodres.2025.115770

Integrated transcriptomics and metabolomics reveal changes during Streptococcus thermophilus JM66 fermentation in milk: Fermentation characteristics, flavor profile, and metabolic mechanism

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