Publications by authors named "Luciana Herve-Jimenez"
Article Synopsis
- Streptococcus thermophilus is a key bacterium used in yoghurt production, often working alongside Lactobacillus delbrueckii, but the details of their cooperation are not well understood at the molecular level.
- An investigation into the gene and protein changes in S. thermophilus revealed that 77 genes (about 4.1% of its total coding sequences) are affected when grown with L. delbrueckii, mainly related to nitrogen, nucleotide, and iron metabolism.
- Interestingly, the study found a decrease in genes for purine biosynthesis and iron transporters, likely due to H2O2 produced by L. bulgaricus, indicating undocumented nutritional exchanges and regulatory interactions between these two
Streptococcus thermophilus is a thermophilic lactic acid bacterium widely used as starter in the manufacture of dairy products in particular in yoghurt manufacture in combination with Lactobacillus delbrueckii ssp. bulgaricus. However, in spite of its massive use, the physiological state of S.
View Article and Find Full Text PDF