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Natural Pigment Production by Bacillus velezensis YM-3 Isolated from Traditional Pixian Douban Condiment:

Mamin Yue1, Yanling Shang1, Qing Zhang1,2

  • 1Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, China.

Foods (Basel, Switzerland)
|June 26, 2026
PubMed

Keywords:
Bacillus velezensisbiosynthesis pathwaycharacteristicspigmentstructural characterization

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