Evaluation of Plantaricin Genes Expression During Fermentation of Raphanus sativus Roots with a Plantaricin-Producing Lactobacillus plantarum Starter.


Journal

Current microbiology
ISSN: 1432-0991
Titre abrégé: Curr Microbiol
Pays: United States
ID NLM: 7808448

Informations de publication

Date de publication:
Jul 2019
Historique:
received: 09 03 2019
accepted: 16 05 2019
pubmed: 24 5 2019
medline: 31 8 2019
entrez: 24 5 2019
Statut: ppublish

Résumé

The aim of the present study was to assess the transcription of the plnE/F, plnN, plnG, plnD and plnI genes during lactic acid fermentation of radish (Raphanus sativus) roots by Lactobacillus plantarum strain LQC 740 at 20 and 30 °C. At both temperatures, this strain dominated the fermentation process, as indicated by (GTG)

Identifiants

pubmed: 31119361
doi: 10.1007/s00284-019-01708-6
pii: 10.1007/s00284-019-01708-6
doi:

Substances chimiques

Bacteriocins 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

909-916

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Auteurs

Spiros Paramithiotis (S)

Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece. sdp@aua.gr.

Marina Papadelli (M)

Department of Food Technology, Technological Educational Institute of Peloponnese, 24100, Kalamata, Greece.

Eleni Pardali (E)

Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece.

Marios Mataragas (M)

Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization "DEMETER", Ethnikis Antistaseos 3, 45221, Ioannina, Greece.

Eleftherios H Drosinos (EH)

Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece.

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Classifications MeSH