Identification and Functional Validation of Autolysis—Associated Genes in Lactobacillus bulgaricus ATCC BAA-365

Lactic acid bacteria (LAB) are important organisms in food production. Indeed, LAB autolysis is very critical in dairy processing. For example, it influences the development of cheese flavor by releasing intracellular enzymes, and controls cell growth in yogurts and probiotic products. Two component...

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Detalles Bibliográficos
Autores principales: Pang, Xiaoyang, Zhang, Shuwen, Lu, Jing, Liu, Lu, Ma, Changlu, Yang, Yang, Ti, Panpan, Gao, Weihua, Lv, Jiaping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2017
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5516001/
https://www.ncbi.nlm.nih.gov/pubmed/28769917
http://dx.doi.org/10.3389/fmicb.2017.01367

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5516001/
https://www.ncbi.nlm.nih.gov/pubmed/28769917
http://dx.doi.org/10.3389/fmicb.2017.01367

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