Transcriptomic clues to understand the growth of Lactobacillus rhamnosus in cheese

BACKGROUND: Lactobacillus rhamnosus is a non-starter lactic acid bacterium that plays a significant role during cheese ripening, leading to the formation of flavor. In long-ripened cheeses it persists throughout the whole time of ripening due to its capacity to adapt to changing environmental condit...

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Detalles Bibliográficos
Autores principales: Lazzi, Camilla, Turroni, Silvia, Mancini, Andrea, Sgarbi, Elisa, Neviani, Erasmo, Brigidi, Patrizia, Gatti, Monica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3928093/
https://www.ncbi.nlm.nih.gov/pubmed/24506811
http://dx.doi.org/10.1186/1471-2180-14-28

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3928093/
https://www.ncbi.nlm.nih.gov/pubmed/24506811
http://dx.doi.org/10.1186/1471-2180-14-28

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