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...

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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

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