The influence of oxygen on the differentiation of temperature-sensitive and temperature-insensitive Lactococcus lactis subsp. cremoris starter strains
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference23 articles.
1. Formation of hydrogen peroxide by group N streptococci and its effect on their growth and metabolism;Anders;Appl. Microbiol.,1970
2. Heat shock induces thermotolerance and inhibition of lysis in a lysogenic strain of Lactococcus lactis;Boutibonnes;Int. J. Food Microbiol.,1991
3. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principles of protein-dye binding;Bradford;Analyt. Biochem.,1976
4. Positive control of a regulon for defenses against oxidative stress and some heat-shock proteins in Salmonella typhimurium;Christman;Cell,1985
5. Responses of lactic acid bacteria to oxygen;Condon;FEMS Microbiol. Rev.,1987
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