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...

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Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Front Microbiol
Egile Nagusiak: Prechtl, Roman M., Janßen, Dorothee, Behr, Jürgen, Ludwig, Christina, Küster, Bernhard, Vogel, Rudi F., Jakob, Frank
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Frontiers Media S.A. 2018
Gaiak:
Microbiology
Sarrera elektronikoa: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
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