Differential Proteomic Analysis of Listeria monocytogenes during High-Pressure Processing
Simple Summary High-pressure processing (HPP) is a prevailing non-thermal food
preservation technology. The inactivation mechanisms of Listeria monocytogenes under sub …
preservation technology. The inactivation mechanisms of Listeria monocytogenes under sub …
Effect of High Hydrostatic Pressure on Stress-Related dnaK, hrcA, and ctsR Expression Patterns in Selected Lactobacilli Strains
J Bucka-Kolendo, E Juszczuk-Kubiak, B Sokołowska - Genes, 2021 - mdpi.com
Lactic acid bacteria (LAB) in the natural environment meet multiple stressors such as pH and
temperature variations, increased nutrition and metabolite concentrations, harmful …
temperature variations, increased nutrition and metabolite concentrations, harmful …
[PDF][PDF] 苹果酸-乳酸发酵细菌乙醇胁迫应答机制研究进展
盖昱梓， 孙静娴， 黄刚， 金刚 - 食品与发酵工业, 2021 - sf1970.cnif.cn
摘要由乳酸菌引起的苹果酸-乳酸发酵是生产优质葡萄酒的一个重要工艺过程. 在这个过程中,
乙醇是乳酸菌活性的主要抑制因子, 特别是随着全球气候变暖带来的葡萄含糖量的增加 …
乙醇是乳酸菌活性的主要抑制因子, 特别是随着全球气候变暖带来的葡萄含糖量的增加 …
Genomic Analysis of an Excellent Wine-Making Strain SD-2a
L Liu, S Peng, W Song, H Zhao, H Li… - Polish Journal of …, 2022 - sciendo.com
Oenococcus oeni is an important microorganism in wine-makingrelated engineering, and it
improves wine quality and stability through malolactic fermentation. Although the genomes …
improves wine quality and stability through malolactic fermentation. Although the genomes …
Résistance des spores de Bacillus subtilis face aux UV-Implication du DPA et caractérisation par microscopie photonique
J Dikec - 2022 - theses.hal.science
Ce projet de thèse a eu pour objectif d'étudier la résistance aux UVc des spores de Bacillus
subtilis. La première partie de ce projet s' est focalisée sur la molécule d'acide dipicolinique …
subtilis. La première partie de ce projet s' est focalisée sur la molécule d'acide dipicolinique …
[引用][C] Adaptation of Lactobacilli towards low pH and SO 2 to develop MLF in base musts for sparkling wines
S Ferrer
[引用][C] Article extracted from the presentation held during Enoforum Web Conference (23-25 February 2021)
AOFLT LOW pH, SO TO