Biochemical and spectroscopic properties of Brucella microti glutamate decarboxylase, a key component of the glutamate‐dependent acid resistance system-Reference-Cited by-同舟云学术

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Biochemical and spectroscopic properties of Brucella microti glutamate decarboxylase, a key component of the glutamate‐dependent acid resistance system

Published:2015-01 Issue:1 Volume:5 Page:209-218
ISSN:2211-5463
Container-title:FEBS Open Bio
language:en
Short-container-title:FEBS Open Bio

Author:

Grassini Gaia¹,Pennacchietti Eugenia¹,Cappadocio Francesca¹,Occhialini Alessandra²³,De Biase Daniela¹

Affiliation:

1. Istituto Pasteur-Fondazione Cenci Bolognetti, Department of Medico-Surgical Sciences and Biotechnologies, Sapienza University of Rome, 04100 Latina, Italy

2. Université de Montpellier, Centre d’études d'agents Pathogènes et Biotechnologie pour la Santé (CPBS), F-34293 Montpellier, France

3. CNRS, FRE 3689, CPBS, F-34293 Montpellier, France

Funder

Fondazione Roma

French and Italian Ministry of Foreign and Europeans Affairs

Istituto Pasteur-Fondazione Cenci Bolognetti

Publisher

Wiley

Subject

General Biochemistry, Genetics and Molecular Biology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1016/j.fob.2015.03.006

Reference45 articles.

1. Glutamate decarboxylase-dependent acid resistance in orally acquired bacteria: function, distribution and biomedical implications of thegadBCoperon

2. Coping with low pH: molecular strategies in neutralophilic bacteria

3. Substrate selectivity in glutamate-dependent acid resistance in enteric bacteria

4. Substrate Selectivity of the Acid-activated Glutamate/γ-Aminobutyric acid (GABA) Antiporter GadC from Escherichia coli

5. Escherichia coli acid resistance: pH-sensing, activation by chloride and autoinhibition in GadB

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3. Molecular evolution and population genetics of glutamate decarboxylase acid resistance pathway in lactic acid bacteria;Frontiers in Genetics;2023-01-26

4. Enrichment of gamma-aminobutyric acid in foods: From conventional methods to innovative technologies;Food Research International;2022-12

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