Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs

Microbial Cell Factories

Volumn 10, Issue SUPPL. 1, 2011, Pages

  Vogel, Rudi F ^a   Pavlovic, Melanie ^a   Ehrmann, Matthias A ^a   Wiezer, Arnim ^c   Liesegang, Heiko ^c   Offschanka, Stefanie ^c   Voget, Sonja ^a   Angelov, Angel ^b   Böcker, Georg ^d   Liebl, Wolfgang ^b  

^a Lehrstuhl für Technische Mikrobiologie   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^c UNIVERSITY OF GÖTTINGEN   (Germany)

^d Ernst BÖCKER GmbH and Co KG   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIOCIN; CARBOHYDRATE; EXOPOLYSACCHARIDE; PURINE; PYRIMIDINE; PYRUVIC ACID; RIBOSOME RNA;

AMINO ACID METABOLISM; ARTICLE; BACTERIAL GENOME; BACTERIAL STRAIN; BACTERIUM ISOLATION; BIOSYNTHESIS; CARBOHYDRATE METABOLISM; CEREAL; CHROMOSOME; CONTROLLED STUDY; CYTOPLASM; DNA BASE COMPOSITION; FERMENTATION; FOOD; FUNCTIONAL FOOD; GENE FREQUENCY; GENE INACTIVATION; GENOME; GENOMICS; LACTOBACILLUS; LACTOBACILLUS SANFRANCISCENSIS; MICROFLORA; NONHUMAN; NUCLEOTIDE SEQUENCE; OPERON; PHYLOGENETIC TREE; PLASMID; PLASTICITY; PROTEIN DEGRADATION; PURINE SYNTHESIS; PYRIMIDINE SYNTHESIS; PYROSEQUENCING; SOURDOUGH; STRESS; TRANSPOSON; BREAD; FLOUR; FOOD CONTROL; GENETICS; GROWTH, DEVELOPMENT AND AGING; METABOLISM; METHODOLOGY; MICROBIOLOGY;

BACTERIA (MICROORGANISMS); LACTOBACILLUS SANFRANCISCENSIS;

BREAD; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; GENOMICS; LACTOBACILLUS;

EID: 80052250365     PISSN: None     EISSN: 14752859     Source Type: Journal    
DOI: 10.1186/1475-2859-10-S1-S6     Document Type: Article

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