Variations of N-acetylation level of peptidoglycan do not influence persistence of Lactococcus lactis in the gastrointestinal tract
- Author
- WATTERLOT, Laurie1 ; MEYRAND, Mickael1 ; GAIDE, Nicolas1 ; KHARRAT, Pascale1 ; BLUGEON, Sébastien1 ; GRATADOUX, Jean-Jacques1 ; FLORES, Maria-José1 ; LANGELLA, Philippe1 ; CHAPOT-CHARTIER, Marie-Pierre1 ; BERMUDEZ-HUMARAN, Luis G1
[1] UMR 1319 MICALIS-Microbiologie de l'Alimentation au Service de la Santé humaine, 78350, Jouy-en-Josas, France - Conference name
- CBL (Club des Bactéries Lactiques) Symposium (Club des Bactéries Lactiques) Symposium (16 ; Toulouse 2009-05)
- Source
International journal of food microbiology. 2010, Vol 144, Num 1, pp 29-34, 6 p ; ref : 1/2 p
- CODEN
- IJFMDD
- ISSN
- 0168-1605
- Scientific domain
- Food science technology; Microbiology, infectious diseases
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Conference Paper
- Language
- English
- Author keyword
- E7 antigen Gastrointestinal tract Lactococcus lactis Lysozyme Peptidoglycan PgdA
- Keyword (fr)
- Acétylation Antigène Appareil digestif Lactococcus lactis Lysozyme Persistance Variation Bactérie lactique Bactérie Enzyme Glycosidases Glycosylases Hydrolases Micrococcales Streptococcaceae
- Keyword (en)
- Acetylation Antigen Digestive system Lactococcus lactis Lysozyme Persistence Variations Lactic acid bacteria Bacteria Enzyme Glycosidases Glycosylases Hydrolases Micrococcales Streptococcaceae
- Keyword (es)
- Acetilación Antígeno Aparato digestivo Lactococcus lactis Lysozyme Persistencia Variación Bacteria láctica Bacteria Enzima Glycosidases Glycosylases Hydrolases Micrococcales Streptococcaceae
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23432896
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.ijfoodmicro.2010.08.017 
https://dx.doi.org/10.1016/j.ijfoodmicro.2010.08.017
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