TRADITIONAL FERMENTED FOODS: CHALLENGES, SOURCES, AND HEALTH BENEFITS OF FATTY ACIDS

Traditional fermented foods harbor microbes that transform raw food components, improving their nutritional, shelf life, organoleptic, and health-promoting characteristics.Fermented foods are an important conduit of contact between bioactive components that act like antigens and the human body system.Versatile microbes in traditional fermented food

Saccharomyces sensu stricto complex consist of yeast species, which are not only important in the fermentation industry but are also model systems for genomic and ecological analysis.Here, we present the complete genome Football Cleats assemblies of Saccharomyces jurei, a newly discovered Saccharomyces sensu stricto species from high altitude oaks.