Carbon metabolism in Streptococcus thermophilus: co-utilization in mixtures and role of sugar nature and concentration in gene regulation
Résumé
Streptococcus thermophilus is a bacterium widely used in the production of yogurts and cheeses, where it efficiently ferments lactose, the saccharide naturally present in milk. However, when used in sweetened dairy products or plant-based products, S. thermophilus may encounter other saccharides (i.e. alone or in mixtures). To date, S. thermophilus growth and metabolic capacities in such contexts as well as carbon metabolism regulation mechanisms remain poorly characterized.
Domaines
Sciences du Vivant [q-bio]| Origine | Fichiers produits par l'(les) auteur(s) |
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