The arginine deiminase pathway of Lactobacillus fermentum IMDO 130101 responds to growth under stress conditions of both temperature and salt

Food Microbiology

Volumn 26, Issue 7, 2009, Pages 720-727

  Vrancken, G ^a   Rimaux, T ^a   Wouters, D ^a   Leroy, F ^a   De Vuyst, L ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

ADI pathway; Arginine; Citrulline; Lactobacillus fermentum; Ornithine; Sourdough

Indexed keywords

ARGININE; ARGININE DEIMINASE; CITRULLINE; HYDROLASE; ORNITHINE; SODIUM CHLORIDE;

ARTICLE; BREAD; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; KINETICS; LACTOBACILLUS FERMENTUM; METABOLISM; MICROBIOLOGY; OSMOLARITY; PHYSIOLOGICAL STRESS; TEMPERATURE; THEORETICAL MODEL;

ARGININE; BREAD; CITRULLINE; HYDROLASES; KINETICS; LACTOBACILLUS FERMENTUM; MODELS, THEORETICAL; ORNITHINE; OSMOLAR CONCENTRATION; SODIUM CHLORIDE; STRESS, PHYSIOLOGICAL; TEMPERATURE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS FERMENTUM; SECALE CEREALE;

EID: 69749095153     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.07.006     Document Type: Article

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