Mechanistic characterisation of AI-2/AIP-mediated quorum sensing governs casein hydrolysis and flavour-protease modulation in acidified milk co-fermented by binary lactic acid bacteria.
- DOI
- 10.1016/j.foodres.2025.118311
- Published
- 2026 Mar 1
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2025.118311,
title = {Mechanistic characterisation of AI-2/AIP-mediated quorum sensing governs casein hydrolysis and flavour-protease modulation in acidified milk co-fermented by binary lactic acid bacteria.},
author = {Zhao W and Yuan W and Wang Q and Luo J and Zhang T and Wu Z and Tang X and Zhou H and Li M and Pan D and Fan X},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2025.118311},
url = {https://doi.org/10.1016/j.foodres.2025.118311}
}RIS
TY - JOUR TI - Mechanistic characterisation of AI-2/AIP-mediated quorum sensing governs casein hydrolysis and flavour-protease modulation in acidified milk co-fermented by binary lactic acid bacteria. AU - Zhao W AU - Yuan W AU - Wang Q AU - Luo J AU - Zhang T AU - Wu Z AU - Tang X AU - Zhou H AU - Li M AU - Pan D AU - Fan X PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2025.118311 UR - https://doi.org/10.1016/j.foodres.2025.118311 ER -
APA
W, Z., W, Y., Q, W., J, L., T, Z., Z, W., X, T., H, Z., M, L., D, P., & X, F. (2026). Mechanistic characterisation of AI-2/AIP-mediated quorum sensing governs casein hydrolysis and flavour-protease modulation in acidified milk co-fermented by binary lactic acid bacteria.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2025.118311
Source records
- pubmed · retrieved 2026-09-26T04:56:36.508Z