Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium-Reference-Cited by-同舟云学术

Metabolic and proteomic adaptation of Lactobacillus rhamnosus strains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium

Published:2012-10-10 Issue:21 Volume:12 Page:3206-3218
ISSN:1615-9853
Container-title:PROTEOMICS
language:en
Short-container-title:Proteomics

Author:

Bove Claudio Giorgio¹,Angelis Maria De²,Gatti Monica¹,Calasso Maria²,Neviani Erasmo¹,Gobbetti Marco²

Affiliation:

1. Department of Food Science; University of Parma; Parma Italy

2. Department of Soil; Plant and Food Science; University of Bari Aldo Moro; Bari Italy

Publisher

Wiley

Subject

Molecular Biology,Biochemistry

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/pmic.201200157/fullpdf

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4. Dynamics of whole and lysed bacterial cells during Parmigiano Reggiano cheese production and ripening;Gatti;Appl. Environ. Microbiol.,2008

5. Safety assessment of dairy microorganisms: the Lactobacillus genus;Bernardeau;Int. J. Food Microbiol.,2008

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