β-glucan formation is a selective advantage for beer-spoiling Levilactobacillus brevis TMW 1.2112 during planktonic growth
Author:
Funder
Allianz Industrie Forschung
Publisher
Elsevier BV
Subject
Microbiology
Reference21 articles.
1. Persistence and β-glucan formation of beer-spoiling lactic acid bacteria in wheat and rye sourdoughs;Bockwoldt;Food Microbiol.,2020
2. Environmentally triggered genomic plasticity and capsular polysaccharide formation are involved in increased ethanol and acetic acid tolerance in Kozakia baliensis NBRC 16680;Brandt;BMC Microbiol.,2017
3. Lysozyme resistance of the ropy strain Pediococcus parvulus IOEB 8801 is correlated with beta-glucan accumulation around the cell;Coulon;Int. J. Food Microbiol.,2012
4. Probiotic properties of the 2-substituted (1, 3)-β-D-glucan-producing bacterium Pediococcus parvulus 2.6;de Palencia;Appl. Environ. Microbiol.,2009
5. Correlation of the capsular phenotype in Propionibacterium freudenreichii with the level of expression of gtf, a unique polysaccharide synthase-encoding gene;Deutsch;Appl. Environ. Microbiol.,2010
Cited by 3 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. Food By-Products and Agro-Industrial Wastes as a Source of β-Glucans for the Formulation of Novel Nutraceuticals;Pharmaceuticals;2023-03-20
2. Proteomic Analysis Reveals Enzymes for β-D-Glucan Formation and Degradation in Levilactobacillus brevis TMW 1.2112;International Journal of Molecular Sciences;2022-03-21
3. Exopolysaccharides Producing Lactic Acid Bacteria in Wine and Other Fermented Beverages: For Better or for Worse?;Foods;2021-09-17
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