Elucidating the source and metabolic impact of 2-phenylethanol on Lactiplantibacillus pentosus 1 using a fish broth fermentation model.
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 cerevisiae. This study aims to identify the primary...