As integral components of fermented foods,lactic acid bacteria(LAB)have long been recognized for their pivotal role in human dietary culture and their association with numerous health benefits[1-3].However,understandi...As integral components of fermented foods,lactic acid bacteria(LAB)have long been recognized for their pivotal role in human dietary culture and their association with numerous health benefits[1-3].However,understanding the functional and health potential of food-derived LAB(FLAB)has remained elusive due to the lack of extensive genomic dataset.展开更多
Yogurt is a well-established health food,known for lowering serum cholesterol,promoting gut health,reducing cancer risk,boosting immunity,and easing cognitive impairment[1].It also benefits gastrointestinal disorders ...Yogurt is a well-established health food,known for lowering serum cholesterol,promoting gut health,reducing cancer risk,boosting immunity,and easing cognitive impairment[1].It also benefits gastrointestinal disorders like irritable bowel syndrome,inflammatory bowel disease,and diarrhea[2,3],while probiotic variants enhance immunity,curb allergies,lower cancer risk,and improve mood,potentially reducing depression and anxiety[4-6].展开更多
Lactic acid bacteria(LAB)are a group of Gram-positive,facultative anaerobic bacteria that are widely distributed in nature and have important functions in various industrial,medical,and environmental processes[1,2].Th...Lactic acid bacteria(LAB)are a group of Gram-positive,facultative anaerobic bacteria that are widely distributed in nature and have important functions in various industrial,medical,and environmental processes[1,2].They are well-known for their ability to produce lactic acid and are thus widely used in the production of fermented foods and beverages,such as yogurt,cheese,and sauerkraut[3].Two of the most prominent and well-studied orders within the LAB group are Lactobacillales and Bifidobacteriales.展开更多
基金supported by the National Natural Science Foundation of China(U22A20540,U23A20260,and 32325040)National Key R&D Program of China(2022YFD2100700)+4 种基金Fundamental Research Funds of Inner Mongolia Agricultural University(BR221203)earmarked fund for CARS36Inner Mongolia Key R&D Program for Achievement Transformation(2022YFSJ0017)National Collection of Microbial Resources for Feed(Nei Mongol)China Postdoctoral Science Foundation(BX20230162)。
文摘As integral components of fermented foods,lactic acid bacteria(LAB)have long been recognized for their pivotal role in human dietary culture and their association with numerous health benefits[1-3].However,understanding the functional and health potential of food-derived LAB(FLAB)has remained elusive due to the lack of extensive genomic dataset.
基金supported by the Nei Mongol Autonomous Region Science and Technology Leading Talent Team Project(2022LJRC0003)the National Natural Science Foundation of China(U22A20540)+3 种基金the Fundamental Research Funds of Inner Mongolia Agricultural University(BR221203)the earmarked fund(CARS36)the China Postdoctoral Science Foundation(BX20230162)Novogene Co.,Ltd.for metagenomic sequencing support。
文摘Yogurt is a well-established health food,known for lowering serum cholesterol,promoting gut health,reducing cancer risk,boosting immunity,and easing cognitive impairment[1].It also benefits gastrointestinal disorders like irritable bowel syndrome,inflammatory bowel disease,and diarrhea[2,3],while probiotic variants enhance immunity,curb allergies,lower cancer risk,and improve mood,potentially reducing depression and anxiety[4-6].
基金supported by the National Key R&D Program of China(2022YFD2100702)the National Natural Science Foundation of China(U22A20540)+1 种基金the Inner Mongolia Science&Technology Planning Project(2022YFSJ0017)the Earmarked Fund for CARS36。
文摘Lactic acid bacteria(LAB)are a group of Gram-positive,facultative anaerobic bacteria that are widely distributed in nature and have important functions in various industrial,medical,and environmental processes[1,2].They are well-known for their ability to produce lactic acid and are thus widely used in the production of fermented foods and beverages,such as yogurt,cheese,and sauerkraut[3].Two of the most prominent and well-studied orders within the LAB group are Lactobacillales and Bifidobacteriales.
