The pepR Gene of Lactobacillus sakei Is Positively Regulated by Anaerobiosis at the Transcriptional Level
Lactobacillus sakei is a lactic acid bacterium belonging to the natural flora of meat products. It constitutes the main flora of vacuum-packed meat and is largely used in western Europe as a starter for the manufacturing of fermented sausages. This species is able to grow both under aerobiosis and a...
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| Publicat a: | Appl Environ Microbiol |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
2002
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC124041/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12147484/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.68.8.3873-3877.2002 |
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