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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Главные авторы: Vermeulen, Nicoline, Pavlovic, Melanie, Ehrmann, Matthias A., Gänzle, Michael G., Vogel, Rudi F.
Формат: Artigo
Язык:Inglês
Опубликовано: American Society for Microbiology 2005
Предметы:
Food Microbiology
Online-ссылка: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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