Molecular Characterization of Lactic Acid Bacteria in Bakery and Pastry Starter Ferments

Autor: Jihad Kleib, Ziad Rizk, Abdo Tannouri, Rony Abou-Khalil

Publikováno v: Microorganisms, Vol 11, Iss 11, p 2815 (2023)

Bread is the oldest and most essential food consumed by humans, with its consumption exceeding nutritional needs and becoming part of cultural habits. Fermentation is an important step in the bread-making process, giving it its rheological, organolep

Externí odkaz: https://doaj.org/article/c719c531eb594413a40bb446a962f83e

Arginine catabolism by sourdough lactic acid bacteria: Purification and characterization of the arginine deiminase pathway enzymes from Lactobacillus sanfranciscensis CB1

Autor: G. Rollán, Jone Rossi, Patrick F. Fox, Maurizio Servili, Liberato Mariotti, Marco Gobbetti, Maria De Angelis

Publikováno v: Applied and environmental microbiology
68 (2002): 6193–6201.
info:cnr-pdr/source/autori:De Angelis M.1, Mariotti L. 2, Rossi J. 2, Servili M. 3, Fox P.F. 4, Rollan G. 5, Gobbetti. M. 6/titolo:Arginine catabolism by sourdough lactic acid bacteria: Purification and characterization of the arginine deiminase pathway enzymes from Lactobacillus sanfranciscensis CB1/doi:/rivista:Applied and environmental microbiology (Print)/anno:2002/pagina_da:6193/pagina_a:6201/intervallo_pagine:6193–6201/volume:68
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

The cytoplasmic extracts of 70 strains of the most frequently isolated sourdough lactic acid bacteria were screened initially for arginine deiminase (ADI), ornithine transcarbamoylase (OTC), and carbamate kinase (CK) activities, which comprise the AD

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17e66c90f657257c392286ea12dee922
http://www.cnr.it/prodotto/i/46063