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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書目詳細資料

發表在:	Appl Environ Microbiol
Principais autores:	Hugenholtz, Jeroen, Splint, Rob, Konings, Wil N., Veldkamp, Hans
格式:	Artigo
語言:	Inglês
出版:	American Society for Microbiology (ASM) 1987
主題:	Food Microbiology
在線閱讀:	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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