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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Autores principales: Vermeulen, Nicoline, Pavlovic, Melanie, Ehrmann, Matthias A., Gänzle, Michael G., Vogel, Rudi F.
Formato: Artigo
Lenguaje:Inglês
Publicado: American Society for Microbiology 2005
Materias:
Food Microbiology
Acceso en línea: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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