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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Detalles Bibliográficos
Autores principales: Prechtl, Roman M., Janßen, Dorothee, Behr, Jürgen, Ludwig, Christina, Küster, Bernhard, Vogel, Rudi F., Jakob, Frank
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6265474/
https://www.ncbi.nlm.nih.gov/pubmed/30532743
http://dx.doi.org/10.3389/fmicb.2018.02796

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6265474/
https://www.ncbi.nlm.nih.gov/pubmed/30532743
http://dx.doi.org/10.3389/fmicb.2018.02796

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