SD
Sieze Douwenga
2 records found
1
Stationary Lactococcus cremoris
Energetic State, Protein Synthesis Without Nitrogen and Their Effect on Survival
During storage and ripening of fermented foods, Lactococcus cremoris is predominantly in a non-growing state. L. cremoris can become stationary due to starvation or acidification, and its metabolism in these non-growing states affects the fermented product. Available studies on t
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Exposing a microbial community to alternating absence and presence of carbon substrate in aerobic conditions is an effective strategy for enrichment of storage polymers (polyhydroxybutyrate, PHB) producing microorganisms. In this work we investigate to which extent intermediate s
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