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Title:

Label-free quantitative proteomic analysis reveals the lifestyle of Lactobacillus hordei in the presence of Sacchromyces cerevisiae

Document type:
Zeitschriftenaufsatz
Author(s):
Xu, Di; Behr, Jürgen; Geißler, Andreas J.; Bechtner, Julia; Ludwig, Christina; Vogel, Rudi F.
Abstract:
Water kefir is a fermented beverage, which is traditionally prepared from sucrose, kefir grains, dried or fresh fruits, and water. L. hordei and S. cerevisiae are isolated as predominant and stable species of lactic acid bacteria and yeasts, respectively. In this study we demonstrate that label free quantitative proteomics is useful to study microbial interaction along the response of co-cultivated L. hordei TMW 1.1822 in the presence of S. cerevisiae TMW 3.221 as compared with their single cult...     »
Keywords:
BayBioMS, Lactobacillus hordeiSacchromyces cerevisiaeLabel-free quantitative proteomicLifestyleWater kefir
Journal title:
International Journal of Food Microbiology
Year:
2019
Journal volume:
294
Pages contribution:
18-26
Fulltext / DOI:
doi:10.1016/j.ijfoodmicro.2019.01.010
Publisher:
Elsevier BV
E-ISSN:
0168-1605
Date of publication:
01.04.2019
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