Citrate catabolism and production of acetate and succinate by Lactobacillus helveticus ATCC 15807-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Citrate catabolism and production of acetate and succinate by Lactobacillus helveticus ATCC 15807

Published:2005-03-16 Issue:1 Volume:69 Page:79-85
ISSN:0175-7598
Container-title:Applied Microbiology and Biotechnology
language:en
Short-container-title:Appl Microbiol Biotechnol

Author:

Torino M. I.,Taranto M. P.,Font de Valdez G.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00253-005-1949-7.pdf

Reference26 articles.

1. Anders RF, Hogg DM, Jago GR (1970) Formation of hydrogen peroxide by group N streptococci and its effects on their growth and metabolism. Appl Microbiol 19:608

2. Booth IR (1985) Regulation of cytoplasmic pH in bacteria. Microbiol Rev 49:359–378

3. Bradford MM (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein–dye binding. Anal Biochem 72:248–254

4. Broadbent JR, McMahon DJ, Oberg CJ, Welker DL (2001) Use of exopolysaccharide-producing cultures to improve the functionality of low fat cheese. Int Dairy J 11:433–439

5. Cogan TM (1987) Co-metabolism of citrate and glucose by Leuconostoc spp. Effects on growth, substrates and products. J Appl Bacteriol 63:551–558

Cited by 31 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Dynamic alterations of flavor, functional nutrients, and microbial community during fermentation of different animal milk kefirs;Food Research International;2024-06

2. Chemistry of Cheese Ripening;Handbook of Cheese Chemistry;2023-07-28

3. Impact of Lactobacillus apis on the antioxidant activity, phytic acid degradation, nutraceutical value and flavor properties of fermented wheat bran, compared to Saccharomyces cerevisiae and Lactobacillus plantarum;Food Research International;2023-01

4. Probiotic Fermentation and Organic Acid Profile in Milk Based Lactic Beverages Containing Potential Prebiotic Apple Constituents;Tarım Bilimleri Dergisi;2022-12-26

5. Insights on the bacterial composition of Parmigiano Reggiano Natural Whey Starter by a culture-dependent and 16S rRNA metabarcoding portrait;Scientific Reports;2022-10-15

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3