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Lactic acid bacteria (LAB) are of industrial importance in the production of fermented foods, among which sourdough-derived products. Despite their limited metabolic capacity LAB contribute considerably to important characteristics of fermented foods, among which extended shelf-life, microbial safet...
ORGANISM(S): Lactobacillus pontis 
Lactic acid bacteria (LAB) are of industrial importance in the production of fermented foods, among which sourdough-derived products. Despite their limited metabolic capacity LAB contribute considerably to important characteristics of fermented foods, among which extended shelf-life, microbial safet...
ORGANISM(S): Pediococcus acidilactici 
We performed ChIP-seq analyses for WT, H3K9M mutant and clr4 mutant in Schizosaccharomyces pombe, and showed that H3K9me3 level was reduced to background levels across the entire genome, similar to clr4 mutant.
ORGANISM(S): Schizosaccharomyces pombe 
Alternative splicing is a key process underlying the evolution of increased proteomic and functional complexity and is especially prevalent in the mammalian nervous system. However, the factors and mechanisms governing nervous system-specific alternative splicing are not well understood. Through a g...
ORGANISM(S): Mus musculus 
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