Works Published in 1999
Displaying all 14 works
Sorted by most recent date added to the index first, which may not be the same as publication date order.
1999 journal article
Identification of the pH-inducible, proton-translocating F1F0- ATPase (atpBEFHAGDC) operon of Lactobacillus acidophilus by differential display: gene structure, cloning and characterization
Molecular Microbiology, 33(6), 1152–1161.
MeSH headings : Amino Acid Sequence; Base Sequence; Cloning, Molecular; DNA Primers / genetics; DNA, Bacterial / genetics; Genes, Bacterial; Hydrogen-Ion Concentration; Lactobacillus acidophilus / enzymology; Lactobacillus acidophilus / genetics; Molecular Sequence Data; Operon; Proton-Translocating ATPases / genetics; Proton-Translocating ATPases / metabolism; RNA, Bacterial / genetics; RNA, Bacterial / metabolism; RNA, Messenger / genetics; RNA, Messenger / metabolism
TL;DR:
The primary structure and genetic organization indicated that the H+‐ATPase of L. acidophilus is a typical F1F0‐type ATPase, which may function in the ATP‐dependent extrusion of protons and maintenance of cytoplasmic pH.
(via Semantic Scholar)
onlinelibrary.wiley.com (publisher PDF)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: NC State University Libraries
Added: August 6, 2018
1999 journal article
Rheological properties and characterization of polymerized whey protein isolates
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 47(9), 3649–3655.
author keywords: polymerization; rheological properties; characterization; whey proteins
MeSH headings : Colloids; Electrophoresis, Polyacrylamide Gel / methods; Hot Temperature; Milk Proteins / chemistry; Rheology / methods; Stress, Mechanical; Thermodynamics; Viscosity; Whey Proteins
TL;DR:
The intrinsic viscosity and gel electrophoresis data suggested that disulfide bonds played an important role in whey polymer formation.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
1999 journal article
Formation of whey protein polymers: Effects of a two-step heating process on rheological properties
JOURNAL OF TEXTURE STUDIES, 30(2), 137–149.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
1999 journal article
Factors determining large-strain (fracture) rheological properties of model processed cheese
JOURNAL OF DAIRY SCIENCE, 82(9), 1851–1859.
author keywords: processed cheese; rheological analysis
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
1999 journal article
Colicin V can be produced by lactic acid bacteria
LETTERS IN APPLIED MICROBIOLOGY, 29(1), 37–41.
MeSH headings : Bacteriocins / genetics; Bacteriocins / metabolism; Colicins / biosynthesis; Colicins / genetics; Colicins / pharmacology; Escherichia coli / drug effects; Escherichia coli / genetics; Escherichia coli / growth & development; Genes, Bacterial; Lactobacillaceae / genetics; Lactobacillaceae / growth & development; Lactobacillaceae / metabolism; Lactococcus / genetics; Lactococcus / growth & development; Lactococcus / metabolism; Plasmids; Protein Sorting Signals / genetics; Recombinant Proteins / biosynthesis; Transformation, Bacterial
TL;DR:
This system may serve as a model for the heterologous expression of other small bacteriocins active against Gram‐negative bacteria and other antibacterial peptides from lactic acid bacteria.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
1999 journal article
Isostrength comparison of large-strain (fracture) rheological properties of egg white and whey protein gels
JOURNAL OF FOOD SCIENCE, 64(5), 893–898.
author keywords: gels; rheology; texture; egg white; whey proteins
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
1999 journal article
Rheological study on the fractal nature of the protein gel structure
LANGMUIR, 15(25), 8584–8589.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
1999 journal article
The groESL chaperone operon of Lactobacillus johnsonii
Applied and Environmental Microbiology, 65(7), 3033–3041.
Source: NC State University Libraries
Added: August 6, 2018
1999 journal article
Rheological and sensory properties of reduced-fat processed cheeses containing lecithin
JOURNAL OF FOOD SCIENCE, 64(4), 744–747.
author keywords: reduced fat; cheese; processed cheese; lecithin; texture
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
1999 journal article
Relationship between instrumental and sensory measurements of cheese texture
JOURNAL OF TEXTURE STUDIES, 30(4), 451–476.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
1999 journal article
Effects of lecithin on thermally induced whey protein isolate gels
FOOD HYDROCOLLOIDS, 13(3), 239–244.
author keywords: gelation; fracture properties; water holding capacity; whey proteins; lecithin
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
1999 journal article
Effect of genetic polymorphism on the gelation of beta-lactoglobulin
MACROMOLECULAR SYMPOSIA, 140, 137–143.
TL;DR:
It was concluded that genetic variation in β-lactoglobulin changes the effect of salts on gelation but does not cause a universal increase or decrease in gel forming ability.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
1999 journal article
Dynamic viscoelastic properties of thermally induced whey protein isolate gels with added lecithin
FOOD HYDROCOLLOIDS, 13(3), 245–254.
author keywords: gelation; viscoelasticity; kinetics; whey proteins; lecithin
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
1999 article
Selection and design of probiotics
Klaenhammer, T. R., & Kullen, M. J. (1999, September 15). INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, Vol. 50, pp. 45–57.
author keywords: probiotics; Lactobacillus; Bifidobacterium; lactic acid bacteria
MeSH headings : Base Sequence; Bifidobacterium / genetics; Drug Design; Intestines / microbiology; Lactobacillus / genetics; Molecular Sequence Data; Probiotics / chemical synthesis
TL;DR:
Looking ahead, it will be vital to the development of this exploding field to correlate important characteristics in probiotics with known genotypes and regulatory controls that are likely to affect functionality and beneficial outcomes, in vivo.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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