Transcriptomic clues to understand the growth of Lactobacillus rhamnosus in cheese
1 Department of Food Science, Parma University, Parco Area delle Scienze 48/A, 43124 Parma, Italy
2 Department of Pharmacy and Biotechnology, University of Bologna, Via Belmeloro 6, 40126 Bologna, Italy
3 Current address: Nutrition and Nutrigenomics Group, Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach di San Michele all’Adige, Trento, Italy
BMC Microbiology 2014, 14:28 doi:10.1186/1471-2180-14-28Published: 7 February 2014
Additional file 1: Figure S1:
Multiple sequence alignment of spxB (A), ulaE (B) and xfp (C) sequences from diverse lactobacilli. Conservation plots and consensus sequences are shown at the bottom. Protein alignments were performed and represented using CLC-Bio sequence viewer . Reference organisms: L. rhamnosus GG, L. casei ATCC 334, L. paracasei subsp. paracasei ATCC 25302, L. zeae (accession no. WP_010489923.1), L. buchneri CD034, L. plantarum WCFS1, L. helveticus R0052, L. delbrueckii subsp. lactis DSM 20072, L. delbrueckii subsp. bulgaricus ATCC 11842, L. curvatus CRL 705, L. brevis ATCC 367, L. pentosus KCA1, L. coryniformis (ulaE, accession no. WP_010012151.1; xfp, WP_010012483.1).
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