Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Marjo Starrenburg"'
Autor:
I-Chiao Lee, Iris I. van Swam, Sjef Boeren, Jacques Vervoort, Marjolein Meijerink, Nico Taverne, Marjo Starrenburg, Peter A. Bron, Michiel Kleerebezem
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Bacterial lipoproteins are well-recognized microorganism-associated molecular patterns, which interact with Toll-like receptor (TLR) 2, an important pattern recognition receptor of the host innate immune system. Lipoproteins are conjugated with two-
Externí odkaz:
https://doaj.org/article/74352a27b4d04067bb3844a87f673565
Autor:
Mariya Tarazanova, Thom Huppertz, Marjo Starrenburg, Tilman Todt, Sacha van Hijum, Jan Kok, Herwig Bachmann
Publikováno v:
PLoS ONE, Vol 14, Iss 7, p e0220048 (2019)
Microbial surface properties are important for interactions with the environment in which cells reside. Surface properties of lactic acid bacteria significantly vary and some strains can form strong emulsions when mixed with a hydrocarbon. Lactococcu
Externí odkaz:
https://doaj.org/article/a06e90ad445d4e2f9d579013a878a99e
Autor:
Ana Carolina Sampaio Dória Chaves, Patrícia Ruas-Madiedo, Marjo Starrenburg, Jeroen Hugenholtz, Alda Luiza Santos Lerayer
Publikováno v:
Brazilian Journal of Microbiology, Vol 34, Pp 114-117 (2003)
The typical yogurt flavor is caused by acetaldehyde produced through many different pathways by the yogurt starter bacteria L. bulgaricus and S. thermophilus. The attention was focused on one specific reaction for acetaldehyde and folic acid formatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::c46ba631be74bcee787f8490c81640d0
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822003000500039
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822003000500039
Autor:
Roland J, Siezen, Jumamurat R, Bayjanov, Giovanna E, Felis, Marijke R, van der Sijde, Marjo, Starrenburg, Douwe, Molenaar, Michiel, Wels, Sacha A F T, van Hijum, Johan E T, van Hylckama Vlieg
Publikováno v:
Microbial Biotechnology
Summary Lactococcus lactis produces lactic acid and is widely used in the manufacturing of various fermented dairy products. However, the species is also frequently isolated from non‐dairy niches, such as fermented plant material. Recently, these n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::42ee35e88f28420bfb6f262f1691e4b6
https://pubmed.ncbi.nlm.nih.gov/21338475
https://pubmed.ncbi.nlm.nih.gov/21338475
Autor:
Jumamurat R. Bayjanov, Michiel Wels, Marjo Starrenburg, Johan E. T. van Hylckama Vlieg, Roland J. Siezen, Douwe Molenaar
Publikováno v:
Bioinformatics; Feb2009, Vol. 25 Issue 3, p309-309, 1p