Yumeng Dou

Elucidating the source and metabolic impact of 2‐phenylethanol on Lactiplantibacillus pentosus 1 using a fish broth fermentation model

Abstract BACKGROUND The quality of traditional fermented sour fish is shaped by metabolic interactions between core microbiota dominated by lactic acid bacteria (LAB) and yeasts. 2‐Phenylethanol (2‐PE) is a characteristic metabolite and quorum‐sensing molecule of Saccharomyces ce...