Characterization of Peptide Utilization by <i>Bifidobacterium bifidum</i> : Insights From Computer Simulations and In Vitro Verification to Enhance Nitrogen Source Utilization
Year: 2025
Type: article
Language: en
Topic: Microbial Metabolic Engineering and Bioproduction
Authors and affiliations:
raw_author_name: Xin Qian
raw_affiliation_strings: School of Food Science and Technology Jiangnan University  Wuxi China
State Key Laboratory of Food Science and Resources Jiangnan University  Wuxi China
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
School of Food Science and Technology, Jiangnan University, Wuxi, China
raw_author_name: Zheming Gu
raw_affiliation_strings: School of Food Science and Technology Jiangnan University  Wuxi China
State Key Laboratory of Food Science and Resources Jiangnan University  Wuxi China
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
School of Food Science and Technology, Jiangnan University, Wuxi, China
raw_author_name: Xin Tang
raw_affiliation_strings: School of Food Science and Technology Jiangnan University  Wuxi China
State Key Laboratory of Food Science and Resources Jiangnan University  Wuxi China
School of Food Science and Technology, Jiangnan University, Wuxi, China
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
raw_author_name: Bingyong Mao
raw_affiliation_strings: School of Food Science and Technology Jiangnan University  Wuxi China
State Key Laboratory of Food Science and Resources Jiangnan University  Wuxi China
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
School of Food Science and Technology, Jiangnan University, Wuxi, China
raw_author_name: Qiuxiang Zhang
raw_affiliation_strings: School of Food Science and Technology Jiangnan University  Wuxi China
State Key Laboratory of Food Science and Resources Jiangnan University  Wuxi China
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
School of Food Science and Technology, Jiangnan University, Wuxi, China
raw_author_name: Jianxin Zhao
raw_affiliation_strings: International Joint Research Laboratory for Maternal‐Infant Microbiota and Health Jiangnan University  Wuxi China
School of Food Science and Technology Jiangnan University  Wuxi China
State Key Laboratory of Food Science and Resources Jiangnan University  Wuxi China
International Joint Research Laboratory for Maternal-Infant Microbiota and Health, Jiangnan University, Wuxi, China
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
raw_author_name: Wei Chen
raw_affiliation_strings: National Engineering Research Center for Functional Food Jiangnan University  Wuxi China
School of Food Science and Technology Jiangnan University  Wuxi China
State Key Laboratory of Food Science and Resources Jiangnan University  Wuxi China
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
raw_author_name: Shumao Cui
raw_affiliation_strings: International Joint Research Laboratory for Maternal‐Infant Microbiota and Health Jiangnan University  Wuxi China
School of Food Science and Technology Jiangnan University  Wuxi China
State Key Laboratory of Food Science and Resources Jiangnan University  Wuxi China
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
International Joint Research Laboratory for Maternal-Infant Microbiota and Health, Jiangnan University, Wuxi, China