Riboflavin Production in Lactococcus lactis: Potential for In Situ Production of Vitamin-Enriched Foods

This study describes the genetic analysis of the riboflavin (vitamin B(2)) biosynthetic (rib) operon in the lactic acid bacterium Lactococcus lactis subsp. cremoris strain NZ9000. Functional analysis of the genes of the L. lactis rib operon was performed by using complementation studies, as well as...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Main Authors: Burgess, Catherine, O'Connell-Motherway, Mary, Sybesma, Wilbert, Hugenholtz, Jeroen, van Sinderen, Douwe
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2004
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC522069/
https://ncbi.nlm.nih.gov/pubmed/15466513
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.70.10.5769-5777.2004
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados