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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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Udgivet i:Appl Environ Microbiol
Principais autores: Champomier-Vergès, Marie-Christine, Marceau, Anika, Méra, Thérèse, Zagorec, Monique
Format: Artigo
Sprog:Inglês
Udgivet: American Society for Microbiology (ASM) 2002
Fag:
Food Microbiology
Online adgang: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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