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- 1Acid Resistance
- 1Acid resistance
- 1Arginine Deiminase
- 1Glutamate Decarboxylase
- 2Zhang, Chonggang
- 1Gänzle, Michael G.
- 1Sanchez-Maldonado, Alma Fernanda
- 1Seeras, Arisha
- 1Su, Marcia Shu-Wei
- 1Tao,Qian Y
Contribution of glutaminase activity in Lactobacillus reuteri to acid resistance and glutamine metabolism in sourdoughDownload
Sourdough is used as an additive in bread production for proper dough volume (leavening), or for desired dough acidity, or for dough texture and bread flavor improvement, or for bread shelf life extension. Lactobacillus reuteri, an intestinal isolate and a stable member of sourdough, prevails in...
This study aimed to determine whether glutamine deamidation improves acid resistance of Lactobacillus reuteri, and to assess whether arginine, glutamine, and glutamate-mediated acid resistance are redundant or complementary mechanisms of acid resistance. Three putative glutaminase genes, gls1,...
Study on metabolism of lactic acid bacteria in wheat sourdough can improve bread quality such as bread flavour, texture and shelf life. This dissertation focused on several metabolic pathways in Lactobacillus strains on both biochemical and genetic level to fulfill three objectives. The first...