Transcriptomic analysis on the formation of the viable putative non-culturable state of beer-spoilage Lactobacillus acetotolerans

Lactic acid bacteria (LAB) are the most common beer-spoilage bacteria regardless of beer type, and thus pose significant problems for the brewery industry. The aim of this study was to investigate the genetic mechanisms involved in the ability of the hard-to-culture beer-spoilage bacterium Lactobaci...

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Detalles Bibliográficos
Autores principales: Liu, Junyan, Deng, Yang, Peters, Brian M., Li, Lin, Li, Bing, Chen, Lequn, Xu, Zhenbo, Shirtliff, Mark E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5098190/
https://www.ncbi.nlm.nih.gov/pubmed/27819317
http://dx.doi.org/10.1038/srep36753

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5098190/
https://www.ncbi.nlm.nih.gov/pubmed/27819317
http://dx.doi.org/10.1038/srep36753

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