Effects of buffer salts on the freeze-drying survival rate of Lactobacillus plantarum LIP-1 based on transcriptome and proteome analyses

•We found that buffer salts could improve the freeze-drying survival rate.•The effect of buffer salt on the survival rate was related to fatty acids.•A new gene cluster that regulates fatty acid synthesis was discovered. Buffer salts are often added to culture medium to promote bacterial growth. How...

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Veröffentlicht in:	Food chemistry 2020-10, Vol.326, p.126849-126849, Article 126849
Hauptverfasser:	Jingjing, E, Lili, Ma, Zichao, Chen, Rongze, Ma, Qiaoling, Zhang, Ruiyin, Sun, Zongbai, He, Junguo, Wang
Format:	Artikel
Sprache:	eng
Schlagworte:	Buffer salt effects Cell membrane fatty acids Chemistry Chemistry, Applied Food Science & Technology Freeze-drying survival rate Life Sciences & Biomedicine New gene cluster Nutrition & Dietetics Physical Sciences Science & Technology
Online-Zugang:	Volltext
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