Evidence for Involvement of at Least Six Proteins in Adaptation of Lactobacillus sakei to Cold Temperatures and Addition of NaCl

Lactobacillus sakei is a lactic acid bacterium widely represented in the natural flora of fresh meat. The aim of this study was to analyze the differences in protein expression during environmental changes encountered during technological processes in which L. sakei is involved in order to gain insi...

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Detaylı Bibliyografya
Asıl Yazarlar: Marceau, Anika, Zagorec, Monique, Chaillou, Stéphane, Méra, Thérèse, Champomier-Vergès, Marie-Christine
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: American Society for Microbiology 2004
Konular:
Food Microbiology
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC535173/
https://ncbi.nlm.nih.gov/pubmed/15574925
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.70.12.7260-7268.2004
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