Selection of Protease-Positive and Protease-Negative Variants of Streptococcus cremoris

Protease-negative variants were shown to outcompete the wild-type strains of Streptococcus cremoris E(8), HP, and Wg(2) at pH values higher than 6.0 in milk. For S. cremoris E(8) this process was studied in more detail. At lower pH values the wild type had a selective advantage. This pH-dependent se...

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Pubblicato in:	Appl Environ Microbiol
Autori principali:	Hugenholtz, Jeroen, Splint, Rob, Konings, Wil N., Veldkamp, Hans
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	American Society for Microbiology (ASM) 1987
Soggetti:	Food Microbiology
Accesso online:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC203657/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16347280/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.53.2.309-314.1987
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