New findings of protocooperation factors between two lactic acid bacteria for yogurt fermentation and their reductive genomic evolution
Author:
Affiliation:
1. Laboratory of Fermented Foods, School of Agriculture, Meiji University
Publisher
Japan Society for Lactic Acid Bacteria
Subject
General Materials Science
Link
https://www.jstage.jst.go.jp/article/jslab/26/2/26_109/_pdf
Reference27 articles.
1. 1) Tamime AY, Robinson RK. (2007) p.484-488. Tamime and Robinson’s Yoghurt - Science and Technology (3rd Edition). Woodhead Publishing Limited, Cambridge, United Kingdom
2. 2) de Bok FA, Janssen PW, Bayjanov JR, Sieuwerts S, Lommen A, et al. (2011) Volatile compound fingerprinting of mixed-culture fermentations. Appl Environ Microbiol 77:6233-6239.
3. 3) Sieuwerts S, Molenaar D, van Hijum SA, Beerthuyzen M, Stevens MJ et al. (2010) Mixed-culture transcriptome analysis reveals the molecular basis of mixed-culture growth in Streptococcus thermophilus and Lactobacillus bulgaricus. Appl Environ Microbiol 76:7775-7784.
4. 4) Suzuki I, Kitada T, Yano N, Morichi T. (1986) Growth of Lactobacillus bulgaricus in milk. Cell elongation and the role of formic acid in boiled milk. J Dairy Sci 69:311-320.
5. 5) Gilbert C1, Atlan D, Blanc B, Portailer R, Germond JE, et al. (1996) A new cell surface proteinase: sequencing and analysis of the prtB gene from Lactobacillus delbruekii subsp. bulgaricus. J Bacteriol 178:3059-3065.
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