Global transcriptional response of Lactobacillus reuteri to the sourdough environment
- Author
- HÜFNER, Eric1 ; BRITTON, Robert A2 ; ROOS, Stefan3 ; JONSSON, Hans3 ; HERTEL, Christian4
[1] Institute of Food Science and Biotechnology, Section Food Microbiology, University of Hohenheim, Stuttgart, Germany
[2] Department of Microbiology and Molecular Genetics, Michigan State University, East Lansing, MI 48824, United States
[3] Department of Microbiology, Swedish University of Agricultural Sciences, Box 7025, 750 07 Uppsala, Sweden
[4] German Institute of Food Technologies, Professor-von-Klitzing-Str. 7, 49610 Quakenbruck, Germany - Source
Systematic and applied microbiology (Print). 2008, Vol 31, Num 5, pp 323-338, 16 p ; ref : 96 ref
- CODEN
- SAMIDF
- ISSN
- 0723-2020
- Scientific domain
- Environment; Microbiology, infectious diseases
- Publisher
- Elsevier, München
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Author keyword
- Gene expression Lactobacillus reuteri Sourdough fermentation Whole genome microarray
- Keyword (fr)
- Agent levant Expression génique Fermentation Génome Lactobacillus Transcription Bactérie lactique Bactérie Lactobacillaceae
- Keyword (en)
- Sour dough Gene expression Fermentation Genome Lactobacillus Transcription Lactic acid bacteria Bacteria Lactobacillaceae
- Keyword (es)
- Agentes fermentadores Expresión genética Fermentación Genoma Lactobacillus Transcripción Bacteria láctica Bacteria Lactobacillaceae
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A05 Microbiology / 002A05B Bacteriology / 002A05B09 Genetics
- Discipline
- Microbiology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20797116
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.syapm.2008.06.005 
https://dx.doi.org/10.1016/j.syapm.2008.06.005
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