globalchange  > 全球变化的国际研究计划
DOI: 10.1007/s12275-019-8604-y
WOS记录号: WOS:000482929400007
论文题名:
Transcriptomic and proteomic profiling revealed global changes in Streptococcus thermophilus during pH-controlled batch fermentations
作者: Qiao, Yali; Leng, Cong; Liu, Gefei; Zhang, Yanjiao; Lv, Xuepeng; Chen, Hongyu; Sun, Jiahui; Feng, Zhen
通讯作者: Feng, Zhen
刊名: JOURNAL OF MICROBIOLOGY
ISSN: 1225-8873
EISSN: 1976-3794
出版年: 2019
卷: 57, 期:9, 页码:769-780
语种: 英语
英文关键词: Streptococcus thermophilus ; transcriptomic ; proteomic ; global changes
WOS关键词: LACTOBACILLUS-PLANTARUM STRAINS ; ENTEROCOCCUS-FAECALIS ; MATHEMATICAL-MODEL ; EXPONENTIAL-GROWTH ; LACTOCOCCUS-LACTIS ; STRESS-RESPONSE ; EXPRESSION ; METABOLISM ; BACTERIA ; ACTIVATION
WOS学科分类: Microbiology
WOS研究方向: Microbiology
英文摘要:

Understanding global changes of physiological processes at the molecular level during the growth of Streptococcus thermophilus is essential for the rational design of cultivation media and the optimization of bioprocesses. Transcriptomics and proteomics were combined to investigate the global changes at the transcript and protein level during the growth of S. thermophilus. The expression of 1396 genes (FDR <= 0.001) and 876 proteins (P < 0.05) changed significantly over time. The most remarkable growth phase dependent changes occurred in the late-lag phase and were related to heterofermentation, glycolysis, peptidoglycan biosynthesis, conversion between amino acids and stress response. The present results could provide theoretical guidance for high-cell-density culture, help design cultivation media, and help attain a high biomass of S. thermophilus.


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资源类型: 期刊论文
标识符: http://119.78.100.158/handle/2HF3EXSE/146665
Appears in Collections:全球变化的国际研究计划

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作者单位: Northeast Agr Univ, Coll Food Sci, Key Lab Dairy Sci, Minist Educ, Harbin 150030, Heilongjiang, Peoples R China

Recommended Citation:
Qiao, Yali,Leng, Cong,Liu, Gefei,et al. Transcriptomic and proteomic profiling revealed global changes in Streptococcus thermophilus during pH-controlled batch fermentations[J]. JOURNAL OF MICROBIOLOGY,2019-01-01,57(9):769-780
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