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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Bibliografiska uppgifter
I publikationen:Front Microbiol
Huvudupphovsmän: Prechtl, Roman M., Janßen, Dorothee, Behr, Jürgen, Ludwig, Christina, Küster, Bernhard, Vogel, Rudi F., Jakob, Frank
Materialtyp: Artigo
Språk:Inglês
Publicerad: Frontiers Media S.A. 2018
Ämnen:
Microbiology
Länkar: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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