Impact of aerobic and respirative life-style on Lactobacillus casei N87 proteome

Rosa Anna Siciliano,Gianfranco Pannella,Rosa Lippolis,Annamaria Ricciardi,Maria Fiorella Mazzeo,Teresa Zotta

International Journal of Food Microbiology（2019）

引用 14|浏览20

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摘要

Lactic acid bacteria (LAB) are used as starter, adjunct and/or probiotic cultures in fermented foods. Several species are recognized as oxygen-tolerant anaerobes, and aerobic and respiratory cultivations may provide them with physiological and technological benefits.

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关键词

Lactobacillus casei,Proteomics,Aerobiosis,Respiration,Stress proteins,Energy/ nucleotide metabolism

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