Metabolic and proteomic adaptation ofLactobacillus rhamnosusstrains during growth under cheese-like environmental conditions compared to de Man, Rogosa, and Sharpe medium

Comparative Proteome Cataloging of Lactobacillus rhamnosus Strains GG and Lc705

(2011) Kirsi Savijoki et al.   JOURNAL OF PROTEOME RESEARCH

Unexpected and widespread connections between bacterial glycogen and trehalose metabolism

(2011) G. Chandra et al.   MICROBIOLOGY-SGM

Disruption of the gene encoding glutamate dehydrogenase affects growth, amino acids catabolism and survival of Lactobacillus plantarum UC1001

(2010) Sonya Siragusa et al.   INTERNATIONAL DAIRY JOURNAL

Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strains

(2010) Claudio Giorgio Bove et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The transcriptional regulators RamA and RamB are involved in the regulation of glycogen synthesis in Corynebacterium glutamicum

(2010) G. M. Seibold et al.   MICROBIOLOGY-SGM

Proteomics and Transcriptomics Characterization of Bile Stress Response in ProbioticLactobacillus rhamnosusGG

(2010) Kerttu Koskenniemi et al.   MOLECULAR & CELLULAR PROTEOMICS

Mechanism of Degradation of Immunogenic Gluten Epitopes from Triticum turgidum L. var. durum by Sourdough Lactobacilli and Fungal Proteases

(2009) M. De Angelis et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Recovery and differentiation of long ripened cheese microflora through a new cheese-based cultural medium

(2009) Erasmo Neviani et al.   FOOD MICROBIOLOGY

Genomic features of Lactobacillus species

(2009) Yong Jun Goh   Frontiers in Bioscience-Landmark

Complete Genome Sequence of the Probiotic Lactobacillus rhamnosus ATCC 53103

(2009) H. Morita et al.   JOURNAL OF BACTERIOLOGY

Proteome Analysis ofLactobacillus rhamnosusGG Using 2-D DIGE and Mass Spectrometry Shows Differential Protein Production in Laboratory and Industrial-Type Growth Media

(2009) Kerttu Koskenniemi et al.   JOURNAL OF PROTEOME RESEARCH

Dynamics of Whole and Lysed Bacterial Cells during Parmigiano-Reggiano Cheese Production and Ripening

(2008) M. Gatti et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Parmigiano Reggiano cheese: evolution of cultivable and total lactic microflora and peptidase activities during manufacture and ripening

(2008) Juliano De Dea Lindner et al.   Dairy Science & Technology

Safety assessment of dairy microorganisms: The Lactobacillus genus☆

(2007) M BERNARDEAU et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY