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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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Hugenholtz, Jeroen, Splint, Rob, Konings, Wil N., Veldkamp, Hans
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1987
Assuntos:	Food Microbiology
Acesso em linha:	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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