Protein expression under uracil privation inLactobacillus sakei-Reference-Cited by-同舟云学术

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Protein expression under uracil privation inLactobacillus sakei

Published:2001-06 Issue:1 Volume:200 Page:49-52
ISSN:0378-1097
Container-title:FEMS Microbiology Letters
language:en
Short-container-title:

Author:

Marceau Anika,MÃ©ra ThÃ©rÃ¨se,Zagorec Monique,Champomier-VergÃ¨s Marie-Christine

Publisher

Oxford University Press (OUP)

Subject

Genetics,Molecular Biology,Microbiology

Link

http://academic.oup.com/femsle/article-pdf/200/1/49/19110599/200-1-49.pdf

Reference13 articles.

1. Carbohydrate utilization in Lactobacillus sakei;Lauret;Appl. Environ. Microbiol.,1996

2. Arginine catabolism in Lactobacillus sakei isolated from meat;Montel;Appl. Environ. Microbiol.,1987

3. Structural and functional analysis of the arginine deiminase gene cluster of Lactobacillus sakei;ZuÃ±iga;J. Bacteriol.,1998

4. Relationships between arginine degradation, pH and survival in Lactobacillus sakei;Champomier-VergÃ¨s;FEMS Microbiol. Lett.,1999

5. Pyrimidine biosynthesis in Lactobacillus leishmannii;Hutson;J. Bacteriol.,1968

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1. Effect of the initial pH of the culture medium on the nutrient consumption pattern of Bifidobacterium animalis subsp. lactis Bb12 and the improvement of acid resistance by purine and pyrimidine compounds;Journal of Applied Microbiology;2024-01-31

2. Effect of inoculating Lactobacillus sakei strains alone or together with Staphylococcus xylosus on microbiological, physicochemical, fatty acid profile, and sensory quality of Tunisian dry‐fermented sausage;Journal of Food Processing and Preservation;2021-03-23

3. Microbiological, Biochemical and Textural Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage Inoculated With Selected Starter Cultures;Journal of Food Safety;2014-11-06

4. The Transcriptional Response of Lactobacillus sanfranciscensis DSM 20451 T and Its tcyB Mutant Lacking a Functional Cystine Transporter to Diamide Stress;Applied and Environmental Microbiology;2014-07-15

5. Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus;Food Microbiology;2012-04

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