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...

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Bibliografische Detailangaben

Veröffentlicht in:	Appl Environ Microbiol
Hauptverfasser:	Whitaker, Richard D., Batt, Carl A.
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	American Society for Microbiology (ASM) 1991
Schlagworte:	Food Microbiology
Online-Zugang:	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
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