Changes in Glycolytic Activity of Lactococcus lactis Induced by Low Temperature

The effects of low-temperature stress on the glycolytic activity of the lactic acid bacterium Lactococcus lactis were studied. The maximal glycolytic activity measured at 30°C increased approximately 2.5-fold following a shift from 30 to 10°C for 4 h in a process that required protein synthesis. Ana...

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Hauptverfasser: Wouters, Jeroen A., Kamphuis, Henrike H., Hugenholtz, Jeroen, Kuipers, Oscar P., de Vos, Willem M., Abee, Tjakko
Format: Artigo
Sprache:Inglês
Veröffentlicht: American Society for Microbiology 2000
Schlagworte:
Food Microbiology
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC92207/
https://ncbi.nlm.nih.gov/pubmed/10966377
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