Functional genomics provides insights into the role of Propionibacterium freudenreichii ssp. shermanii JS in cheese ripening

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• 作者：Teija Ojala^a ; ¹ ; ^{teija.ojala@helsinki.fi} ; Pia K.S. Laine^a ; Terhi Ahlroos^b ; Jarna Tanskanen^b ; Saara Pitkä ; nen^b ; Tuomas Salusjä ; rvi^b ; Matti Kankainen^b ; ² ; Soile Tynkkynen^b ; Lars Paulin^a ; Petri Auvinen^a
• 关键词：Cas ; CRISPR-associated protein ; CDS ; coding sequence ; COG ; clusters of orthologous groups ; CRISPR ; clustered regularly interspaced short palindromic repeats ; EMPP ; Embden-Meyerhof-Parnas-pathway ; FDR ; false discovery rate ; GI ; genomic island ; HGT ; horizontal gene transfer ; LAB ; lactic acid bacteria ; TCA ; tricarboxylic acid cycle ; TU ; transcription unit
• 刊名：International Journal of Food Microbiology
• 出版年：2017
• 出版时间：16 January 2017
• 年：2017
• 卷：241
• 期：Complete
• 页码：39-48
• 全文大小：2843 K
• 卷排序：241

文摘

Genomics and transcriptomics insights into an important dairy Propionibacterium High quality annotated genome showing striking similarity to related strains Global view on the gene expression of this bacterium in industrial cheese ripening Extensive transcriptome reprogramming of amino acid metabolism during ripening Transcriptomics data indicated diacetyl and acetoin production in warm ripening