{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T04:14:04Z","timestamp":1788495244373,"version":"build-2803163510"},"reference-count":55,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,8,17]],"date-time":"2026-08-17T00:00:00Z","timestamp":1786924800000},"content-version":"vor","delay-in-days":16,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100017170","name":"Thailand Science Research and Innovation","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100017170","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004156","name":"Mahidol University","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004156","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100017413","name":"Innovation Fund","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100017413","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2026,8]]},"DOI":"10.1016\/j.fochx.2026.104329","type":"journal-article","created":{"date-parts":[[2026,8,19]],"date-time":"2026-08-19T23:29:31Z","timestamp":1787182171000},"page":"104329","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["Integrated GC-HRAM-MS and UHPLC-QTOF-MS metabolomics reveal mineral-induced metabolic adaptation of Lactiplantibacillus pentosus 9D3 during milk fermentation"],"prefix":"10.1016","volume":"38","author":[{"given":"Paiboon","family":"Tunsagool","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Varongsiri","family":"Kemsawasd","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pincha","family":"Kwandee","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Siam","family":"Popluechai","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kanyawee","family":"Whanmek","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Saranya","family":"Intawong","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pakkapong","family":"Phucharoenrak","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Piya","family":"Temviriyanukul","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Suwapat","family":"Kittibunchakul","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fochx.2026.104329_bb0005","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2024.116850","article-title":"Exploring the probiotic potential of Lactiplantibacillus pentosus SM1: Resistance, anti-microbial activity, anti-biofilm, cytotoxic activity, and safety properties","volume":"210","author":"Alizadeh Behbahani","year":"2024","journal-title":"LWT"},{"issue":"10","key":"10.1016\/j.fochx.2026.104329_bb0010","doi-asserted-by":"crossref","first-page":"4471","DOI":"10.3168\/jds.2009-2582","article-title":"Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics","volume":"93","author":"Allgeyer","year":"2010","journal-title":"Journal of Dairy Science"},{"issue":"1","key":"10.1016\/j.fochx.2026.104329_bb0015","doi-asserted-by":"crossref","first-page":"354","DOI":"10.22207\/JPAM.17.1.25","article-title":"Gamma-aminobutyric acid (GABA) producing probiotic Lactiplantibacillus pentosus isolated from fermented spider plant (pak sian dong) in Thailand","volume":"17","author":"Amatachaya","year":"2023","journal-title":"Journal of Pure and Applied Microbiology"},{"issue":"19","key":"10.1016\/j.fochx.2026.104329_bb0020","doi-asserted-by":"crossref","DOI":"10.3390\/foods12193704","article-title":"Untargeted metabolomics and physicochemical analysis revealed the quality formation mechanism in fermented milk inoculated with Lactobacillus brevis and Kluyveromyces marxianus isolated from traditional fermented milk","volume":"12","author":"Ao","year":"2023","journal-title":"Foods"},{"issue":"1","key":"10.1016\/j.fochx.2026.104329_bb0025","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1016\/j.idairyj.2011.12.006","article-title":"Response of lactic acid bacteria to milk fortification with dietary zinc salts","volume":"25","author":"Aquilanti","year":"2012","journal-title":"International Dairy Journal"},{"issue":"1","key":"10.1016\/j.fochx.2026.104329_bb0030","doi-asserted-by":"crossref","first-page":"293","DOI":"10.1186\/1471-2105-15-293","article-title":"jvenn: an interactive Venn diagram viewer","volume":"15","author":"Bardou","year":"2014","journal-title":"BMC Bioinformatics"},{"key":"10.1016\/j.fochx.2026.104329_bb0035","doi-asserted-by":"crossref","DOI":"10.1016\/j.idairyj.2021.105045","article-title":"A combined targeted\/untargeted screening based on GC\/MS to detect low-molecular-weight compounds in different milk samples of different species and as affected by processing","volume":"118","author":"Bhumireddy","year":"2021","journal-title":"International Dairy Journal"},{"issue":"2","key":"10.1016\/j.fochx.2026.104329_bb0040","doi-asserted-by":"crossref","first-page":"20220070","DOI":"10.1098\/rsfs.2022.0070","article-title":"The media composition as a crucial element in high-throughput metabolic network reconstruction","volume":"13","author":"Borer","year":"2023","journal-title":"Interface Focus"},{"issue":"6","key":"10.1016\/j.fochx.2026.104329_bb0045","doi-asserted-by":"crossref","DOI":"10.1093\/femsre\/fuab028","article-title":"Regulation and distinct physiological roles of manganese in bacteria","volume":"45","author":"Bosma","year":"2021","journal-title":"FEMS Microbiology Reviews"},{"issue":"3","key":"10.1016\/j.fochx.2026.104329_bb0050","article-title":"LC-MS and GC-MS data fusion metabolomics profiling coupled with multivariate analysis for the discrimination of different parts of faustrime fruit and evaluation of their antioxidant activity","volume":"12","author":"Cannavacciuolo","year":"2023","journal-title":"Antioxidants (Basel)"},{"issue":"7","key":"10.1016\/j.fochx.2026.104329_bb0055","doi-asserted-by":"crossref","DOI":"10.1101\/cshperspect.a040592","article-title":"Nucleotide Metabolism","volume":"13","author":"Chandel","year":"2021","journal-title":"Cold Spring Harbor Perspectives in Biology"},{"issue":"1","key":"10.1016\/j.fochx.2026.104329_bb0060","doi-asserted-by":"crossref","first-page":"125","DOI":"10.1186\/s12866-025-03837-4","article-title":"Large-scale fermentation of Lactiplantibacillus pentosus 292 for the production of lactic acid and the storage strategy based on molasses as a preservative","volume":"25","author":"Chen","year":"2025","journal-title":"BMC Microbiology"},{"issue":"9","key":"10.1016\/j.fochx.2026.104329_bb0065","doi-asserted-by":"crossref","first-page":"933","DOI":"10.1089\/ars.2012.5093","article-title":"Manganese complexes: Diverse metabolic routes to oxidative stress resistance in prokaryotes and yeast","volume":"19","author":"Culotta","year":"2013","journal-title":"Antioxidants & Redox Signaling"},{"key":"10.1016\/j.fochx.2026.104329_bb0070","series-title":"food biochemistry and food processing","first-page":"442","article-title":"Chemistry and biochemistry of milk constituents","author":"Fox","year":"2012"},{"issue":"10","key":"10.1016\/j.fochx.2026.104329_bb0075","doi-asserted-by":"crossref","first-page":"2294","DOI":"10.3390\/foods10102294","article-title":"Metabolomics approaches for the comprehensive evaluation of fermented foods: A review","volume":"10","author":"Gao","year":"2021","journal-title":"Foods"},{"issue":"5","key":"10.1016\/j.fochx.2026.104329_bb0080","doi-asserted-by":"crossref","first-page":"1404","DOI":"10.1111\/1751-7915.14008","article-title":"Fermentation of plant-based dairy alternatives by lactic acid bacteria","volume":"15","author":"Harper","year":"2022","journal-title":"Microbial Biotechnology"},{"key":"10.1016\/j.fochx.2026.104329_bb0085","series-title":"Microbiology and Technology of Fermented Foods","first-page":"67","article-title":"Starter Cultures","author":"Hutkins","year":"2006"},{"key":"10.1016\/j.fochx.2026.104329_bb0090","doi-asserted-by":"crossref","DOI":"10.1016\/j.jinorgbio.2022.112023","article-title":"Metallobiology of Lactobacillaceae in the gut microbiome","volume":"238","author":"Huynh","year":"2023","journal-title":"Journal of Inorganic Biochemistry"},{"key":"10.1016\/j.fochx.2026.104329_bb0095","doi-asserted-by":"crossref","first-page":"73","DOI":"10.4236\/fns.2013.411A010","article-title":"Current limitations and challenges with lactic acid bacteria: A review","volume":"04","author":"Ibrahim","year":"2013","journal-title":"Food and Nutrition Sciences"},{"key":"10.1016\/j.fochx.2026.104329_bb0100","doi-asserted-by":"crossref","first-page":"121","DOI":"10.1016\/j.tifs.2019.03.020","article-title":"Review of lactose and galactose metabolism in lactic acid Bacteria dedicated to expert genomic annotation","volume":"88","author":"Iskandar","year":"2019","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.fochx.2026.104329_bb0105","doi-asserted-by":"crossref","DOI":"10.1016\/j.jff.2021.104710","article-title":"Health beneficial properties of a novel plant-based probiotic drink produced by fermentation of brown rice milk with GABA-producing Lactobacillus pentosus isolated from Thai pickled weed","volume":"86","author":"Kittibunchakul","year":"2021","journal-title":"Journal of Functional Foods"},{"key":"10.1016\/j.fochx.2026.104329_bb0110","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijfoodmicro.2025.111304","article-title":"Adaptation of bacterial starter cultures from dairy to plant-based substrates: Challenges and opportunities","volume":"441","author":"Lavelle","year":"2025","journal-title":"International Journal of Food Microbiology"},{"issue":"3","key":"10.1016\/j.fochx.2026.104329_bb0115","doi-asserted-by":"crossref","first-page":"644","DOI":"10.1111\/jam.12399","article-title":"Mn2+ and Mg2+ synergistically enhanced lactic acid production by Lactobacillus rhamnosus FTDC 8313 via affecting different stages of the hexose monophosphate pathway","volume":"116","author":"Lew","year":"2014","journal-title":"Journal of Applied Microbiology"},{"key":"10.1016\/j.fochx.2026.104329_bb0120","doi-asserted-by":"crossref","DOI":"10.3389\/fbioe.2023.1274020","article-title":"Transcriptomics of Lactobacillus paracasei: Metabolism patterns and cellular responses under high-density culture conditions","volume":"11","author":"Li","year":"2023","journal-title":"Frontiers in Bioengineering and Biotechnology"},{"issue":"8","key":"10.1016\/j.fochx.2026.104329_bb0125","doi-asserted-by":"crossref","first-page":"8493","DOI":"10.3168\/jds.2021-20270","article-title":"Metabolomic profile of milk fermented with Streptococcus thermophilus cocultured with Bifidobacterium animalis ssp. lactis, Lactiplantibacillus plantarum, or both during storage","volume":"104","author":"Li","year":"2021","journal-title":"Journal of Dairy Science"},{"key":"10.1016\/j.fochx.2026.104329_bb0130","doi-asserted-by":"crossref","unstructured":"Liu, Y., Xie, X.-x., Ibrahim, S. A., Khaskheli, S. G., Yang, H., Wang, Y.-f., & Huang, W. (2016). Characterization of Lactobacillus pentosus as a starter culture for the fermentation of edible oyster mushrooms (Pleurotus spp.). LWT - Food Science and Technology, 68, 21\u201326. doi:https:\/\/doi.org\/10.1016\/j.lwt.2015.12.008.","DOI":"10.1016\/j.lwt.2015.12.008"},{"key":"10.1016\/j.fochx.2026.104329_bb0135","doi-asserted-by":"crossref","first-page":"884","DOI":"10.1016\/j.lwt.2015.09.003","article-title":"Determination of the essential nutrients required for milk fermentation by Lactobacillus plantarum","volume":"65","author":"Ma","year":"2016","journal-title":"LWT"},{"issue":"1","key":"10.1016\/j.fochx.2026.104329_bb0140","doi-asserted-by":"crossref","first-page":"24","DOI":"10.1186\/s13068-022-02124-y","article-title":"D-lactic acid production from agricultural residues by membrane integrated continuous fermentation coupled with B vitamin supplementation","volume":"15","author":"Ma","year":"2022","journal-title":"Biotechnology for Biofuels and Bioproducts"},{"key":"10.1016\/j.fochx.2026.104329_bb0145","doi-asserted-by":"crossref","DOI":"10.1016\/j.jafr.2025.101922","article-title":"Untargeted metabonomic analysis reveals the composition and changes of milk metabolites in dual-purpose cattle (Bos taurus) population","volume":"21","author":"Ma","year":"2025","journal-title":"Journal of Agriculture and Food Research"},{"issue":"5","key":"10.1016\/j.fochx.2026.104329_bb0150","doi-asserted-by":"crossref","DOI":"10.3390\/dairy6050061","article-title":"Lipidomic and metabolomic signatures of the traditional fermented milk product Gioddu","volume":"6","author":"Manis","year":"2025","journal-title":"Dairy"},{"issue":"9","key":"10.1016\/j.fochx.2026.104329_bb0155","doi-asserted-by":"crossref","first-page":"2669","DOI":"10.1007\/s00217-025-04795-x","article-title":"Nutritional profiling of cold-pressed hemp seed oils: Comprehensive analysis of fatty acids, fahfas, and cannabinoids","volume":"251","author":"Manis","year":"2025","journal-title":"European Food Research and Technology"},{"issue":"1","key":"10.1016\/j.fochx.2026.104329_bb0160","doi-asserted-by":"crossref","first-page":"138","DOI":"10.3168\/jds.2020-18953","article-title":"The nutrient requirements of Lactobacillus acidophilus LA-5 and their application to fermented milk","volume":"104","author":"Meng","year":"2021","journal-title":"Journal of Dairy Science"},{"key":"10.1016\/j.fochx.2026.104329_bb0165","doi-asserted-by":"crossref","first-page":"1","DOI":"10.15226\/jnhfs.2015.00142","article-title":"Iron fortification of yogurt and pasteurized milk","volume":"3","author":"Nkhata","year":"2015","journal-title":"Journal of Nutritional Health & Food Science"},{"issue":"W1","key":"10.1016\/j.fochx.2026.104329_bb0170","doi-asserted-by":"crossref","first-page":"W398","DOI":"10.1093\/nar\/gkae253","article-title":"MetaboAnalyst 6.0: Towards a unified platform for metabolomics data processing, analysis and interpretation","volume":"52","author":"Pang","year":"2024","journal-title":"Nucleic Acids Research"},{"issue":"7","key":"10.1016\/j.fochx.2026.104329_bb0175","doi-asserted-by":"crossref","first-page":"881","DOI":"10.1007\/s10068-021-00917-9","article-title":"Mass spectrometry based metabolomics approach on the elucidation of volatile metabolites formation in fermented foods: A mini review","volume":"30","author":"Park","year":"2021","journal-title":"Food Science and Biotechnology"},{"issue":"2","key":"10.1016\/j.fochx.2026.104329_bb0180","doi-asserted-by":"crossref","DOI":"10.1016\/j.heliyon.2025.e41879","article-title":"Genome-wide transcriptomics revealed carbon source-mediated gamma-aminobutyric acid (GABA) production in a probiotic, Lactiplantibacillus pentosus 9D3","volume":"11","author":"Raethong","year":"2025","journal-title":"Heliyon"},{"key":"10.1016\/j.fochx.2026.104329_bb0185","doi-asserted-by":"crossref","unstructured":"Raethong, N., Santivarangkna, C., Visessanguan, W., Santiyanont, P., Mhuantong, W., & Chokesajjawatee, N. (2022). Whole-genome sequence analysis for evaluating the safety and probiotic potential of Lactiplantibacillus pentosus 9D3, a gamma-aminobutyric acid (GABA)-producing strain isolated from Thai pickled weed [original research]. Frontiers in Microbiology, Volume 13\u20132022. doi:https:\/\/doi.org\/10.3389\/fmicb.2022.969548.","DOI":"10.3389\/fmicb.2022.969548"},{"issue":"4","key":"10.1016\/j.fochx.2026.104329_bb0190","doi-asserted-by":"crossref","first-page":"67","DOI":"10.3390\/fermentation3040067","article-title":"Probiotic delivery through fermentation: Dairy vs. non-dairy beverages","volume":"3","author":"Ranadheera","year":"2017","journal-title":"Fermentation"},{"key":"10.1016\/j.fochx.2026.104329_bb0195","doi-asserted-by":"crossref","first-page":"73","DOI":"10.2478\/plua-2023-0010","article-title":"Organic milk as medium for lactic acid bacteria growth: A review","volume":"49","author":"Sabunevica","year":"2023","journal-title":"Rural Sustainability Research"},{"key":"10.1016\/j.fochx.2026.104329_bb0200","doi-asserted-by":"crossref","unstructured":"Sarkar, S., Sha, S. P., & Ghatani, K. (2023). Metabolomics of ethnic fermented foods and beverages: Understanding new aspects through omic techniques [review]. Frontiers in Sustainable Food Systems, Volume 7\u20132023.","DOI":"10.3389\/fsufs.2023.1040567"},{"issue":"2","key":"10.1016\/j.fochx.2026.104329_bb0205","doi-asserted-by":"crossref","first-page":"721","DOI":"10.3168\/jds.2014-8389","article-title":"Invited review: Organic and conventionally produced milk\u2014An evaluation of factors influencing milk composition","volume":"98","author":"Schwendel","year":"2015","journal-title":"Journal of Dairy Science"},{"issue":"21","key":"10.1016\/j.fochx.2026.104329_bb0210","doi-asserted-by":"crossref","first-page":"4819","DOI":"10.1080\/10408398.2021.2007844","article-title":"Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products","volume":"63","author":"Sharma","year":"2023","journal-title":"Critical Reviews in Food Science and Nutrition"},{"issue":"12","key":"10.1016\/j.fochx.2026.104329_bb0215","article-title":"Growth kinetics of probiotic Lactobacillus strains in the alternative, cost-efficient semi-solid fermentation medium","volume":"9","author":"\u015ali\u017cewska","year":"2020","journal-title":"Biology-Basel"},{"issue":"22","key":"10.1016\/j.fochx.2026.104329_bb0220","doi-asserted-by":"crossref","first-page":"4754","DOI":"10.3390\/nu15224754","article-title":"Bioactive ingredients from dairy-based lactic acid bacterial fermentations for functional food production and their health effects","volume":"15","author":"S\u00f8rensen","year":"2023","journal-title":"Nutrients"},{"issue":"D1","key":"10.1016\/j.fochx.2026.104329_bb0225","doi-asserted-by":"crossref","first-page":"D463","DOI":"10.1093\/nar\/gkv1042","article-title":"Metabolomics workbench: An international repository for metabolomics data and metadata, metabolite standards, protocols, tutorials and training, and analysis tools","volume":"44","author":"Sud","year":"2016","journal-title":"Nucleic Acids Research"},{"issue":"21","key":"10.1016\/j.fochx.2026.104329_bb0230","doi-asserted-by":"crossref","first-page":"3407","DOI":"10.3390\/foods13213407","article-title":"High-density fermentation of Lactobacillus plantarum p6: Enhancing cell viability via sodium alginate enrichment","volume":"13","author":"Sun","year":"2024","journal-title":"Foods"},{"issue":"7","key":"10.1016\/j.fochx.2026.104329_bb0235","doi-asserted-by":"crossref","first-page":"5971","DOI":"10.3168\/jds.2018-15834","article-title":"The nutrient requirements of Lactobacillus rhamnosus GG and their application to fermented milk","volume":"102","author":"Sun","year":"2019","journal-title":"Journal of Dairy Science"},{"key":"10.1016\/j.fochx.2026.104329_bb0240","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2023.102901","article-title":"Metabolomic analysis of fermented milk with Lactobacillus delbrueckii subsp. bulgaricus, Lacticaseibacillus paracasei cocultured with Kluyveromyces marxianus during storage","volume":"54","author":"Sun","year":"2023","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2026.104329_bb0245","doi-asserted-by":"crossref","DOI":"10.1016\/j.fochx.2023.100732","article-title":"Integrated metabolomics and peptidomics to delineate characteriztic metabolites in milk fermented with novel Lactiplantibacillus plantarum L3","volume":"18","author":"Wang","year":"2023","journal-title":"Food Chem X"},{"key":"10.1016\/j.fochx.2026.104329_bb0250","article-title":"Metabolism characteriztics of lactic acid bacteria and the expanding applications in food industry","volume":"9","author":"Wang","year":"2021","journal-title":"Frontiers in Bioengineering and Biotechnology"},{"issue":"1","key":"10.1016\/j.fochx.2026.104329_bb0255","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1111\/j.1472-765X.2009.02752.x","article-title":"Development of a minimal growth medium for Lactobacillus plantarum","volume":"50","author":"Wegkamp","year":"2010","journal-title":"Letters in Applied Microbiology"},{"key":"10.1016\/j.fochx.2026.104329_bb0260","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1016\/j.bej.2014.07.012","article-title":"Promoting the growth of Rubrivivax gelatinosus in sewage purification by the addition of magnesium ions","volume":"91","author":"Wu","year":"2014","journal-title":"Biochemical Engineering Journal"},{"key":"10.1016\/j.fochx.2026.104329_bb0265","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijfoodmicro.2021.109317","article-title":"Nutrient consumption patterns of Lactobacillus plantarum and their application in suancai","volume":"354","author":"Zhang","year":"2021","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/j.fochx.2026.104329_bb0270","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2022.111929","article-title":"Niacin inhibits post-acidification of yogurt based on the mining of LDB_RS00370 biomarker gene","volume":"162","author":"Zhang","year":"2022","journal-title":"Food Research International"},{"issue":"4","key":"10.1016\/j.fochx.2026.104329_bb0275","doi-asserted-by":"crossref","first-page":"2782","DOI":"10.1099\/ijsem.0.004107","article-title":"A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae","volume":"70","author":"Zheng","year":"2020","journal-title":"International Journal of Systematic and Evolutionary Microbiology"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526008503?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526008503?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T03:39:33Z","timestamp":1788493173000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157526008503"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8]]},"references-count":55,"alternative-id":["S2590157526008503"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104329","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2026,8]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Integrated GC-HRAM-MS and UHPLC-QTOF-MS metabolomics reveal mineral-induced metabolic adaptation of Lactiplantibacillus pentosus 9D3 during milk fermentation","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104329","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"104329"}}