Characterization of the Heat Shock Response in Lactococcus lactis subsp. lactis

The heat shock response in Lactococcus lactis subsp. lactis was characterized with respect to synthesis of a unique set of proteins induced by thermal stress. A shift in temperature from 30 to 42°C was sufficient to arrest the growth of L. lactis subsp. lactis, but growth resumed after a shift back...

Полное описание

Библиографические подробности

Опубликовано в::	Appl Environ Microbiol
Главные авторы:	Whitaker, Richard D., Batt, Carl A.
Формат:	Artigo
Язык:	Inglês
Опубликовано:	American Society for Microbiology (ASM) 1991
Предметы:	Food Microbiology
Online-ссылка:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC182962/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16348482/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.57.5.1408-1412.1991
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!