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Titel:

Sucrose-Induced Proteomic Response and Carbohydrate Utilization of Lactobacillus sakei TMW 1.411 During Dextran Formation

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Prechtl, Roman M.; Janßen, Dorothee; Behr, Jürgen; Ludwig, Christina; Küster, Bernhard; Vogel, Rudi F.; Jakob, Frank
Abstract:
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, indicating its potential use as a dextran forming starter culture. However, the general physiological response of L. sakei to sucrose as carbohydrate source has not been investigated yet, especially upon...     »
Stichworte:
BayBioMS; Lactobacillus sakei; dextran; genomics; metabolism; proteomics; sucrose
Zeitschriftentitel:
Frontiers in Microbiology
Jahr:
2018
Band / Volume:
9
Volltext / DOI:
doi:10.3389/fmicb.2018.02796
Verlag / Institution:
Frontiers Media SA
E-ISSN:
1664-302X
Publikationsdatum:
23.11.2018
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