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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...
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| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
American Society for Microbiology
2005
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| Assuntos: | |
| Acceso en liña: | 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 |
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