Arginine Catabolism by Sourdough Lactic Acid Bacteria: Purification and Characterization of the Arginine Deiminase Pathway Enzymes from Lactobacillus sanfranciscensis CB1

Documenti analoghi

• Taxonomic Structure and Monitoring of the Dominant Population of Lactic Acid Bacteria during Wheat Flour Sourdough Type I Propagation Using Lactobacillus sanfranciscensis Starters
  di: Siragusa, Sonya, et al.
  Pubblicazione: (2009)
• Occurrence of Arginine Deiminase Pathway Enzymes in Arginine Catabolism by Wine Lactic Acid Bacteria
  di: Liu, S., et al.
  Pubblicazione: (1995)
• Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs
  di: Vogel, Rudi F, et al.
  Pubblicazione: (2011)
• Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation
  di: Gänzle, Michael G., et al.
  Pubblicazione: (1998)
• Functional Characterization of the Proteolytic System of Lactobacillus sanfranciscensis DSM 20451(T) during Growth in Sourdough
  di: Vermeulen, Nicoline, et al.
  Pubblicazione: (2005)