Stress Physiology of Lactic Acid Bacteria
By K. Papadimitriou, Á. Alegría, P. Bron, M. de Angelis, M. Gobbetti, M. Kleerebezem, J. Lemos, D. Linares, P. Ross, C. Stanton and 7 more. Microbiology and Molecular Reviews, 2016
687 citations recorded by the source corpus.
Subfields: Food Science, Genetics, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/45374012c725ffd0d5df1e80dd440d0b194feadd
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Molecular Biology
Citations in the corpus
- Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods (2020, background): “) has also been observed in some milk products previously fermented such as koumiss [61], kefir [62], yogurt [63], cheese [64], fermented milk of camel [65], and fermented products of fish [66].”
- Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry (2021, background): “…Fructilactobacillus sanfranciscensis (Xu et al., 2018) Ligilactobacillus salivarius (Lee et al., 2010) Enterococcus faecalis, Lactococcus lactis can hydrolyze agmatine into putrescine, NH3, CO2 and ATP through the AgDI pathway, which increases the pH of the cytoplasm (Papadimitriou et al., 2016).”