Seddik, H.A., Bendali, F., Gancel, F., Fliss, I., Spano, G. and Drider, D. (2019) Lactobacillus plantarum and Its Probiotic and Food Potentialities. Probiotics and Antimicrobial Proteins, 9, 111-122.
https://doi.org/10.1007/s12602-017-9264-z

has been cited by the following article:

• TITLE: Correlation of Combined Characters of Amino Acid and Whole Protein with Success Rate of Crystallization of Lactobacillus Proteins

  AUTHORS: Shaomin Yan, Guang Wu

  KEYWORDS: Amino Acid Character, Distribution Probability, Future Composition, Lactobacillus, Protein Crystallization

  JOURNAL NAME: Journal of Biomedical Science and Engineering, Vol.12 No.4, April 28, 2019

  ABSTRACT: Crystallization of proteins is a very delicate process, which is influenced by many known and unknown factors. Of tested factors, many factors are exclusively related to individual amino-acid characters such as molecular weight or protein characters such as protein length. It is considered necessary to test factors that combine both individual amino-acid characters and protein characters with respect to success rate of crystallization. In this study, two combined characters characterizing individual amino-acid character and protein character, amino acid distribution probability and future composition, were used to correlate the success rate of crystallization of proteins from Lactobacillus via modeling. The results obtained from logistic regression and neural network were compared against the results obtained from each of 533 individual amino-acid characters. This study demonstrated that the combined characters are involved in crystallization process and should be taken into account for predicting the success rate of crystallization process.