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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Detaylı Bibliyografya
Asıl Yazarlar: Vermeulen, Nicoline, Pavlovic, Melanie, Ehrmann, Matthias A., Gänzle, Michael G., Vogel, Rudi F.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: American Society for Microbiology 2005
Konular:
Food Microbiology
Online Erişim: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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