Differential Amino Acid Uptake and Depletion in Mono-Cultures and Co-Cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in a Novel Semi-Synthetic Medium

The mechanistic understanding of the physiology and interactions of microorganisms in starter cultures is critical for the targeted improvement of fermented milk products, such as yogurt, which is produced by Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus....

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Detalles Bibliográficos
Autores principales: Ulmer, Andreas, Erdemann, Florian, Mueller, Susanne, Loesch, Maren, Wildt, Sandy, Jensen, Maiken Lund, Gaspar, Paula, Zeidan, Ahmad A., Takors, Ralf
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9505316/
https://www.ncbi.nlm.nih.gov/pubmed/36144373
http://dx.doi.org/10.3390/microorganisms10091771

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9505316/
https://www.ncbi.nlm.nih.gov/pubmed/36144373
http://dx.doi.org/10.3390/microorganisms10091771

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