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Interactions between Streptococcus thermophilus and Lactobacillus bulgaricus in yoghurt

(Submitter supplied) Many food fermentations are carried out by mixed cultures of lactic acid bacteria. Interactions between strains are of key importance for the performance of these fermentations. Yoghurt fermentation by Streptoccus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (L.bulgaricus) is one of the best-described mixed culture fermentations. These species stimulate each other’s growth by the exchange of metabolites such as folic acid and carbon dioxide. more...
Organism:
Lactobacillus delbrueckii subsp. bulgaricus ATCC BAA-365; Streptococcus thermophilus CNRZ1066
Type:
Expression profiling by array
Platform:
GPL10366
20 Samples
Download data: TXT
Series
Accession:
GSE21593
ID:
200021593

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