A metabolomics and proteomics study of the Lactobacillus plantarum in the grass carp fermentation-Reference-Cited by-同舟云学术

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A metabolomics and proteomics study of the Lactobacillus plantarum in the grass carp fermentation

Published:2018-12 Issue:1 Volume:18 Page:
ISSN:1471-2180
Container-title:BMC Microbiology
language:en
Short-container-title:BMC Microbiol

Author:

Ming Tinghong,Han Jiaojiao,Li Yanyan,Lu Chenyang,Qiu Dihong,Li Ye,Zhou Jun,Su Xiurong^ORCID

Funder

National Key R&D Program of China

Zhejiang pharmaceutical college research fund project

General project of Zhejiang Provincial Education Department

Fund in Ningbo University

K.C. Wong Magna Fund in Ningbo University

Publisher

Springer Science and Business Media LLC

Subject

Microbiology (medical),Microbiology

Link

http://link.springer.com/content/pdf/10.1186/s12866-018-1354-x.pdf

Reference58 articles.

1. Bron PA, Wels M, Bongers RS, Veen HVBD, Wiersma A, Overmars L, et al. Transcriptomes reveal genetic signatures underlying physiological variations imposed by different fermentation conditions in Lactobacillus plantarum. PLoS One. 2012;7(7):e38720.

2. Russo P, Mohedano MDLL, Capozzi V, Palencia PFD, López P, Spano G, et al. Comparative proteomic analysis of Lactobacillus plantarum WCFS1 and ΔctsR mutant strains under physiological and heat stress conditions. Int J Mol Sci. 2012;13(9):10680–96.

3. Smit G, Smit BA, Engels WJM. Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS Microbiol Rev. 2005;29(3):591–610.

4. Zhang L, Luo Y, Hu S, Shen H. Effects of chitosan coatings enriched with different antioxidants on preservation of grass carp during cold storage. J Aquat Food Prod T. 2012;21(5):508–18.

5. Zhang J, Fang Z, Cao Y, et al. Effect of different drying processes on the protein degradation and sensory quality of Layú: a chinese dry-curing grass carp. Dry Technol. 2013;31(13–14):1715–22.

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