Development of bicistronic expression system for the enhanced and reliable production of recombinant proteins in Leuconostoc citreum
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/s41598-018-27091-z.pdf
Reference52 articles.
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3. Hemme, D. & Foucaud-Scheunemann, C. Leuconostoc, characteristics, use in dairy technology and prospects in functional foods. Int Dairy J 14, 467–494 (2004).
4. Chang, J. Y. & Chang, H. C. Improvements in the quality and shelf life of kimchi by fermentation with the induced bacteriocin-producing strain, Leuconostoc citreum GJ7 as a starter. J Food Sci 75, M103–110 (2010).
5. Naessens, M., Cerdobbel, A., Soetaert, W. & Vandamme, E. J. Leuconostoc dextransucrase and dextran: Production, properties and applications. J Chem Technol Biot 80, 845–860 (2005).
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