CRISPR/Cas9-Based Genome Editing Platform for Companilactobacillus crustorum to Reveal the Molecular Mechanism of Its Probiotic Properties
Author:
Affiliation:
1. College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
2. State Key Laboratory of Component-Based Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
Funder
China Postdoctoral Science Foundation
National Natural Science Foundation of China
Shaanxi Provincial Science and Technology Department
Foundation of State Key Laboratory of Component-based Chinese Medicine
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c05389
Reference50 articles.
1. Lactobacillus crustorum KH: Novel Prospective Probiotic Strain Isolated from Iranian Traditional Dairy Products
2. 3‐phenyllactic acid production by free‐whole‐cells of Lactobacillus crustorum in batch and continuous fermentation systems
3. First Report on the Complete Genome Sequence of Lactobacillus crustorum MN047, a Potent Probiotic Strain Isolated from Koumiss in China
4. The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation
5. Effects of fermentation on the hemolytic activity and degradation of Camellia oleifera saponins by Lactobacillus crustorum and Bacillus subtilis
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