iTRAQ‐based quantitative proteomic analysis of the effect of heat shock on freeze‐drying of Lactobacillus acidophilus ATCC4356-Reference-Cited by-同舟云学术

iTRAQ‐based quantitative proteomic analysis of the effect of heat shock on freeze‐drying of Lactobacillus acidophilus ATCC4356

Published:2021-08-25 Issue:11 Volume:56 Page:5569-5580
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Liu Mingxue¹²,Zeng Xiaoqun¹²^ORCID,He Yating¹²,Xia Chaoran¹²,Cheng Lu¹²,Wu Zhen¹²,Lan Hangzhen¹²,Pan Daodong¹²^ORCID

Affiliation:

1. State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products Ningbo 315211 China

2. Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical Sciences Ningbo University Ningbo 315800 China

Funder

Science and Technology Department of Zhejiang Province

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15101

Reference50 articles.

1. Postbiotics: An evolving term within the functional foods field

2. Inflating bacterial cells by increased protein synthesis

3. Disassembly of theStaphylococcus aureushibernating 100S ribosome by an evolutionarily conserved GTPase

4. Effect of Heat Shock or Cold Shock Treatment on the Resistance of Lactococcus lactis to Freezing and Lyophilization

5. Inactivation of a small heat shock protein affects cell morphology and membrane fluidity in Lactobacillus plantarum WCFS1

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