Proteomic analysis of proteins increased or reduced by ethanol of Lactobacillus plantarum ST4 isolated from Makgeolli, traditional Korean rice wine

Journal of Microbiology and Biotechnology

Volumn 22, Issue 4, 2012, Pages 516-525

  Lee, Seung Gyu ^a   Lee, Kang Wook ^a   Park, Tae Heung ^a   Park, Ji Yeong ^a   Han, Nam Soo ^b   Kim, Jeong Hwan ^a  

^a Gyeongsang National University   (South Korea)

^b Chungbuk National University   (South Korea)

Author keywords

Ethanol stress; LAB; Lactobacillus plantarum; Makgeolli

Indexed keywords

ACID; AGAR; ALCOHOL; BILE SALT; CELL PROTEIN; CHAPERONIN; ELONGATION FACTOR G; ELONGATION FACTOR TU; LACTATE DEHYDROGENASE; PROTEIN DNAK; PROTON TRANSPORTING ADENOSINE TRIPHOSPHATE SYNTHASE; REDUCED NICOTINAMIDE ADENINE DINUCLEOTIDE; RNA 16S;

ARTICLE; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CONTROLLED STUDY; GENE SEQUENCE; LACTOBACILLUS; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; NONHUMAN; NUCLEOTIDE SEQUENCE; PROTEIN ANALYSIS; PROTEOMICS; SOUTH KOREA; SPRING; TWO DIMENSIONAL GEL ELECTROPHORESIS; WINE;

BACTERIAL PROTEINS; ETHANOL; FERMENTATION; GENE EXPRESSION REGULATION, BACTERIAL; LACTOBACILLUS PLANTARUM; MOLECULAR SEQUENCE DATA; ORYZA SATIVA; PROTEOMICS; WINE;

EID: 84860206762     PISSN: 10177825     EISSN: 17388872     Source Type: Journal    
DOI: 10.4014/jmb.1109.09012     Document Type: Article

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