A carregar...
Sucrose-Induced Proteomic Response and Carbohydrate Utilization of Lactobacillus sakei TMW 1.411 During Dextran Formation
Lactobacillus (L.) sakei belongs to the dominating lactic acid bacteria in indigenous meat fermentations, while diverse strains of this species have also been isolated from plant fermentations. We could recently show, that L. sakei TMW 1.411 produces a high molecular weight dextran from sucrose, ind...
Na minha lista:
| Publicado no: | Front Microbiol |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Frontiers Media S.A.
2018
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6265474/ https://ncbi.nlm.nih.gov/pubmed/30532743 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2018.02796 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|