Transcriptomic profiling reveals differences in the adaptation of two Tetragenococcus halophilus strains to a lupine moromi model medium

BACKGROUND: Tetragenococcus (T.) halophilus is a common member of the microbial consortia of food fermented under high salt conditions. These comprises salty condiments based on soy or lupine beans, fish sauce, shrimp paste and brined anchovies. Within these fermentations this lactic acid bacterium...

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Detalles Bibliográficos
Autores principales: Link, Tobias, Ehrmann, Matthias A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2023
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9840258/
https://www.ncbi.nlm.nih.gov/pubmed/36639757
http://dx.doi.org/10.1186/s12866-023-02760-w

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9840258/
https://www.ncbi.nlm.nih.gov/pubmed/36639757
http://dx.doi.org/10.1186/s12866-023-02760-w

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