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N. Vermeulen, M. Pavlovic, et al., “Functional Charac- terization of the Proteolytic System of Lactobacillus san- franciscensis DSM 20451T during Growth in Sour- dough,” Applied Environmental Microbiology, Vol. 71, No. 10, 2005, pp. 6260-6266. doi:10.1128/AEM.71.10.6260-6266.2005

has been cited by the following article:

• TITLE: Amino Acid Biosynthesis and Proteolysis in Lactobacillus Bulgaricus Revisited: A Genomic Comparison

  AUTHORS: Enuo Liu, Pei Hao, Tomonobu Konno, Yao Yu, Munehiro Oda, Huajun Zheng, Zai-Si Ji

  KEYWORDS: Amino Acid; Biosynthesis; Proteolysis; L.Bulgaricus

  JOURNAL NAME: Computational Molecular Bioscience, Vol.2 No.3, September 20, 2012

  ABSTRACT: The amino acid biosynthesis and proteolytic system of Lactobacillus bulgaricus (L.Bulgaricus ) is important for its growth in niche-specific environments, as well as for flavour formation in the food industry. Comparative analyses of 4 completed sequences of the L.Bulgaricus strain genome on a genomic scale revealed that genes involved in amino acids synthesis were undergoing reductive evolution. However, the selected industrial strains, namely, L.Bulgaricus 2038 and L.Bulgaricus ND02, retained more complete genes in the amino acid synthesis and proteolytic system category than the laboratory strains, and have some unique genes and pathways for obtaining amino acids that enable these bacteria to adapt to their various environmental niches.