Φορτώνει......
Functional Characterization of the Proteolytic System of Lactobacillus sanfranciscensis DSM 20451(T) during Growth in Sourdough
Protein hydrolysis and amino acid metabolism contribute to the beneficial effects of sourdough fermentation on bread quality. In this work, genes of Lactobacillus sanfranciscensis strain DSM 20451 involved in peptide uptake and hydrolysis were identified and their expression during growth in sourdou...
Αποθηκεύτηκε σε:
| Κύριοι συγγραφείς: | , , , , |
|---|---|
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
American Society for Microbiology
2005
|
| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1266010/ https://ncbi.nlm.nih.gov/pubmed/16204547 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.71.10.6260-6266.2005 |
| Ετικέτες: |
Προσθήκη ετικέτας
Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!
|