Project name: Lactiplantibacillus plantarum

Description: Lactobacillus plantarum SCB0151 is a suitable strain for fermenting soybean yogurt. It can produce acid quickly and produce good acid flavor when fermented in soybean milk. Meanwhile, glycoside soybean isoflavones can be biotransformed into aglycones, which can improve the contents of daidzein and genistein in soy yogurt, and improve the bioactivity and bioavailability of soybean isoflavones.

Data type: genome sequencing

Sample scope: Monoisolate

Relevance: Agricultural

Release date: 2022-04-04

Last updated: 2021-10-07