The pentose moiety of adenosine and inosine is an important energy source for the fermented-meat starter culture Lactobacillus sakei CTC 494

Applied and Environmental Microbiology

Volumn 77, Issue 18, 2011, Pages 6539-6550

  Rimaux, T ^a   Vrancken, G ^a   Vuylsteke, B ^a   De Vuyst, L ^a   Leroy, F ^a  

^a VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

ADENOSINE DEAMINASES; ARGININE CATABOLISM; CITRULLINE; COMPETITIVE ADVANTAGE; DETAILED KINETICS; END-PRODUCTS; ENERGY SOURCE; ENVIRONMENTAL PH; GENOME SEQUENCES; INOSINE; LACTOBACILLUS SAKEI; NUCLEOBASES; PH RANGE; STARTER CULTURES;

ACETIC ACID; ARGININE; BIOMOLECULES; CARBON DIOXIDE; COMPETITION; ETHANOL; FERMENTATION; FORMIC ACID; GENES; GLUCOSE; GLYCEROL; LACTIC ACID; MEATS; PH; STARTERS;

METABOLISM;

ACETIC ACID; ADENOSINE; ALCOHOL; CARBON DIOXIDE; FORMIC ACID; FORMIC ACID DERIVATIVE; INOSINE; PENTOSE;

BACTERIUM; CARBON DIOXIDE; CATABOLISM; EXPERIMENTAL STUDY; FERMENTATION; GENOME; GLUCOSE; MEAT; PH; REACTION KINETICS; STOICHIOMETRY;

ARTICLE; ENERGY METABOLISM; LACTOBACILLUS; MEAT; METABOLISM; MICROBIOLOGY; PH;

ACETIC ACID; ADENOSINE; CARBON DIOXIDE; ENERGY METABOLISM; ETHANOL; FORMIC ACIDS; HYDROGEN-ION CONCENTRATION; INOSINE; LACTOBACILLUS; MEAT; PENTOSES;

LACTOBACILLUS SAKEI;

EID: 80052788082     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.00498-11     Document Type: Article

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