Identification and Functional Validation of Autolysis—Associated Genes in Lactobacillus bulgaricus ATCC BAA-365

Lactic acid bacteria (LAB) are important organisms in food production. Indeed, LAB autolysis is very critical in dairy processing. For example, it influences the development of cheese flavor by releasing intracellular enzymes, and controls cell growth in yogurts and probiotic products. Two component...

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Gepubliceerd in:Front Microbiol
Hoofdauteurs: Pang, Xiaoyang, Zhang, Shuwen, Lu, Jing, Liu, Lu, Ma, Changlu, Yang, Yang, Ti, Panpan, Gao, Weihua, Lv, Jiaping
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Frontiers Media S.A. 2017
Onderwerpen:
Microbiology
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC5516001/
https://ncbi.nlm.nih.gov/pubmed/28769917
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2017.01367
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