The pentose moiety of adenosine and inosine is an important energy source for the fermented-meat starter culture Lactobacillus sakei CTC 494.
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Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentationCoagulase-negative Staphylococci favor conversion of arginine into ornithine despite a widespread genetic potential for nitric oxide synthase activity.Production of buttery-odor compounds and transcriptome response in Leuconostoc gelidum subsp. gasicomitatum LMG18811T during growth on various carbon sources.Lactobacillus oligofermentans glucose, ribose and xylose transcriptomes show higher similarity between glucose and xylose catabolism-induced responses in the early exponential growth phaseExpression of the arginine deiminase pathway genes in Lactobacillus sakei is strain dependent and is affected by the environmental pHThe water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process.Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies.Insight into the Genome of Staphylococcus xylosus, a Ubiquitous Species Well Adapted to Meat Products.Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products.Effects of glucose availability in Lactobacillus sakei; metabolic change and regulation of the proteome and transcriptome.Shotgun metagenomics and volatilome profile of the microbiota of fermented sausages.Food-spoilage-associated Leuconostoc, Lactococcus, and Lactobacillus species display different survival strategies in response to competition.Phenotypic Diversity of Strains
P2860
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P2860
The pentose moiety of adenosine and inosine is an important energy source for the fermented-meat starter culture Lactobacillus sakei CTC 494.
description
2011 nî lūn-bûn
@nan
2011年の論文
@ja
2011年論文
@yue
2011年論文
@zh-hant
2011年論文
@zh-hk
2011年論文
@zh-mo
2011年論文
@zh-tw
2011年论文
@wuu
2011年论文
@zh
2011年论文
@zh-cn
name
The pentose moiety of adenosin ...... e Lactobacillus sakei CTC 494.
@en
type
label
The pentose moiety of adenosin ...... e Lactobacillus sakei CTC 494.
@en
prefLabel
The pentose moiety of adenosin ...... e Lactobacillus sakei CTC 494.
@en
P2093
P2860
P356
P1476
The pentose moiety of adenosin ...... e Lactobacillus sakei CTC 494.
@en
P2093
B Vuylsteke
G Vrancken
L De Vuyst
P2860
P304
P356
10.1128/AEM.00498-11
P407
P577
2011-07-29T00:00:00Z