Adhesion properties of cell surface proteins in Lactobacillus strains in the GIT environment-Reference-Cited by-同舟云学术

Adhesion properties of cell surface proteins in Lactobacillus strains in the GIT environment

Published:2022 Issue:6 Volume:13 Page:3098-3109
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Yu Yixing¹,Zong Manli¹,Lao Lifeng¹,Wen Jianzhu¹,Pan Daodong¹²,Wu Zhen¹^ORCID

Affiliation:

1. State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, Zhejiang, China

2. School of Food Science & Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, P. R. China

Abstract

Surface molecules of the Lactobacillus strains are related to the adhesion property and this property are enhanced upon the external environmental stress, such as temperature, pH, sub-strength and ion concentration through the Quorum sensing effect.

Funder

National Natural Science Foundation of China

Zhejiang Provincial Outstanding Youth Science Foundation

Ningbo University

Natural Science Foundation of Ningbo

Department of Education of Zhejiang Province

K. C. Wong Magna Fund in Ningbo University

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

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