The Effect of Incubation Temperature, Substrate and Initial pH Value on Plantaricin Activity and the Relative Transcription of <i>pln</i> Genes of Six Sourdough Derived <i>Lactiplantibacillus plantarum</i> Strains

The Effect of Incubation Temperature, Substrate and Initial pH Value on Plantaricin Activity and the Relative Transcription of <i>pln</i> Genes of Six Sourdough Derived <i>Lactiplantibacillus plantarum</i> Strains

The aim of the present study was to assess the effect of sourdough related parameters on the growth and plantaricin activity of six <i>Lactiplantibacillus plantarum</i> strains against a mixture of 5 <i>Listeria monocytogenes</i> strains and to analyze the transcriptomic resp...

Full description

Bibliographic Details
Main Authors: Maria K. Syrokou, Panagiota Stasinopoulou, Spiros Paramithiotis, Loulouda Bosnea, Marios Mataragas, Georgios K. Papadopoulos, Panagiotis N. Skandamis, Eleftherios H. Drosinos
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Fermentation
Subjects:
transcriptomic response
<i>pln</i> locus
bacteriocins
Online Access:https://www.mdpi.com/2311-5637/7/4/320

Internet

https://www.mdpi.com/2311-5637/7/4/320

Similar Items