2009
DOI: 10.1128/aem.01055-09
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Development and Validation of a Species-Independent Functional Gene Microarray That Targets Lactic Acid Bacteria

Abstract: During the last few years, genome-related information has become available for many microorganisms, including important food-related bacteria. Lactic acid bacteria (LAB) are important industrially in the production of fermented foods such as dairy products, sausages, sourdoughs, and vegetables. Despite their limited metabolic capacity, LAB contribute considerably to important characteristics of fermented foods, such as flavor and texture. In the present study, a species-independent functional gene microarray w… Show more

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Cited by 21 publications
(35 citation statements)
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“…The aim of the present study was to indicate genes and gene clusters that are involved in cellular responses related to acid adaptation of L. plantarum IMDO 130201, an isolate obtained from a laboratory wheat sourdough fermentation (33), during growth in wheat sourdough simulation medium by using a LAB functional gene microarray (40).…”
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confidence: 99%
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“…The aim of the present study was to indicate genes and gene clusters that are involved in cellular responses related to acid adaptation of L. plantarum IMDO 130201, an isolate obtained from a laboratory wheat sourdough fermentation (33), during growth in wheat sourdough simulation medium by using a LAB functional gene microarray (40).…”
mentioning
confidence: 99%
“…Given that each oligonucleotide was spotted in triplicate on the microarray slides and that each sample was hybridized twice, once with each fluorescent dye, the intensity of each oligonucleotide was measured six times. The intensity of an oligonucleotide was considered to be above the background level if the intensities for at least three out of six spots were above the background level, as described previously (40). Prior to further data analysis, the local background intensity was subtracted from the foreground intensity and a base 2-log transformation was applied.…”
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confidence: 99%
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