Surface proteome of Lactobacillus casei GCRL163 under heat adaptation – extracellular fluid

ABSTRACT: Cell surface proteins are constantly impacted by environmental stresses. To understand the impact of heat adaptation on the Lactobacillus casei GCRL163, trypsin shaving technique was used to extract the surface proteins of the strain and the protein fraction obtained analysed using gel-free proteomics.

INSTRUMENT(S):

ORGANISM(S): Lactobacillus Casei W56

SUBMITTER: Richard Wilson  

LAB HEAD: Dr Richard Wilson

PROVIDER: PXD009638 | Pride | 2022-03-01

REPOSITORIES: Pride