Functional analysis of Lactobacillus plantarum WCFS1 : a proteomic approach

Biochemistry, Genetics and Molecular Biology

• Lactobacillus plantarum 100%
• Proteomics 100%
• Proteome 57%
• Matrix-Assisted Laser Desorption-Ionization 28%
• Fluorescence in Situ Hybridization 28%
• Lactic Acid Bacterium 28%
• Dynamics 14%
• Colon 14%
• Carbohydrate Metabolism 14%
• Pyrimidine Biosynthesis 14%
• Catabolite Repression 14%
• Cytosolic Fraction 14%
• Microorganism 14%
• Energy Metabolism 14%
• Cell Membrane 14%
• Transcriptomics 14%
• Real-Time Polymerase Chain Reaction 14%
• Mass Spectrometry 14%
• Heat Shock Protein 14%
• Gram Positive Bacterium 14%
• Hybridization Probe 14%
• Oligonucleotide Probe 14%
• Purine Synthesis 14%
• Lactobacillus 14%
• Polyclonal Antibody 14%
• Two Dimensional Polyacrylamide Gel Electrophoresis 14%

Immunology and Microbiology

• Lactobacillus plantarum 100%
• Proteomics 100%
• Matrix-Assisted Laser Desorption-Ionization 28%
• Lactic Acid Bacterium 28%
• Fluorescence in Situ Hybridization 28%
• Probiotic 14%
• Gram-Positive Bacteria 14%
• Oligonucleotide Probe 14%
• Real-Time Polymerase Chain Reaction 14%
• Intestine 14%
• Colon 14%
• Ileostoma 14%
• Pyrimidine Synthesis 14%
• Dynamics 14%
• Energy Metabolism 14%
• Lactobacillus 14%
• Cell Membrane 14%
• Transcriptomics 14%
• Polyclonal Antibody 14%
• Carbohydrate Metabolism 14%
• Cytosolic Fraction 14%
• Bacterial Cell 14%
• Purine Synthesis 14%
• Catabolite Repression 14%
• Microorganism 14%
• Two-Dimensional Gel Electrophoresis 14%

Food Science

• Lactobacillus 100%
• Proteomics 100%
• Lactic Acid Bacteria 28%
• Matrix-Assisted Laser Desorption-Ionization 28%
• Probiotics 14%
• Transcriptomics 14%
• Real-Time Polymerase Chain Reaction 14%
• Fermented Food 14%
• Potential Health Benefits 14%
• Lactobacillus Strains 14%
• Two-Dimensional Gel Electrophoresis 14%
• Characteristic Flavor 14%