Proteomic Approach for Characterization of Hop-Inducible Proteins in Lactobacillus brevis

Resistance to hops is a prerequisite for the capability of lactic acid bacteria to grow in beer and thus cause beer spoilage. Bactericidal hop compounds, mainly iso-α-acids, are described as ionophores which exchange H(+) for cellular divalent cations, e.g., Mn(2+), and thus dissipate ion gradients...

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Bibliographic Details
Main Authors: Behr, Jürgen, Israel, Lars, Gänzle, Michael G., Vogel, Rudi F.
Format: Artigo
Language:Inglês
Published: American Society for Microbiology 2007
Subjects:
Food Microbiology
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC1907096/
https://ncbi.nlm.nih.gov/pubmed/17369340
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00124-07
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