Stationary Lactococcus cremoris: Energetic State, Protein Synthesis Without Nitrogen and Their Effect on Survival

During storage and ripening of fermented foods, Lactococcus cremoris is predominantly in a non-growing state. L. cremoris can become stationary due to starvation or acidification, and its metabolism in these non-growing states affects the fermented product. Available studies on the response of L. cr...

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Detalles Bibliográficos
Autores principales: Douwenga, Sieze, van Tatenhove-Pel, Rinke J., Zwering, Emile, Bachmann, Herwig
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8719527/
https://www.ncbi.nlm.nih.gov/pubmed/34975819
http://dx.doi.org/10.3389/fmicb.2021.794316

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8719527/
https://www.ncbi.nlm.nih.gov/pubmed/34975819
http://dx.doi.org/10.3389/fmicb.2021.794316

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