Transcriptomic clues to understand the growth of Lactobacillus rhamnosus in cheese

BACKGROUND: Lactobacillus rhamnosus is a non-starter lactic acid bacterium that plays a significant role during cheese ripening, leading to the formation of flavor. In long-ripened cheeses it persists throughout the whole time of ripening due to its capacity to adapt to changing environmental condit...

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Hlavní autoři: Lazzi, Camilla, Turroni, Silvia, Mancini, Andrea, Sgarbi, Elisa, Neviani, Erasmo, Brigidi, Patrizia, Gatti, Monica
Médium: Artigo
Jazyk:Inglês
Vydáno: BioMed Central 2014
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Research Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC3928093/
https://ncbi.nlm.nih.gov/pubmed/24506811
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1471-2180-14-28
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