Results 11 to 20 of about 31,626 (157)
The Lactococcus lactis Pan-Plasmidome [PDF]
Frontiers in Microbiology, 2019 Plasmids are autonomous, self-replicating, extrachromosomal genetic elements that are typically not essential for growth of their host. They may encode metabolic capabilities, which promote the maintenance of these genetic elements, and may allow adaption to specific ecological niches and consequently enhance survival.
Philip Kelleher +8 more
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Microorganisms, 2019 Lactococcus lactis, a probiotic bacterium of food origin, has recently been demonstrated as a suitable strain for the production and in vivo delivery of therapeutically important proteins into the gut. We aimed to engineer recombinant L.
Tina Vida Plavec +6 more
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Revista do Instituto de Latícinios Cândido Tostes, 2019 Sheep milk has different physicochemical properties, which means that its derived products have a high added value. Part of these properties is conferred by lactic bacteria which play important activities in the raw milk.
Maria Rita Souto Dias +2 more
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Meningitis caused by Lactococcus garvieae [PDF]
Medical Journal Armed Forces India, 2017 Maj Kundan Tandel*, Maj Puneet Bhatt, Col Praveer Ranjan, Col K.R. Rathi Graded Specialist (Microbiology), DRDE, Gwalior, India Graded Specialist (Microbiology), Command Hospital (Southern Command), Pune 411040, India Senior Advisor (Pathology), Command Hospital (Southern Command), Pune 411040, India Senior Advisor (Path & Neuropath), Command Hospital (
Kundan, Tandel +3 more
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Effect of Lactococcus sp. on the growth of Listeria sp. in the model UHT milk system
Czech Journal of Food Sciences, 2009 The work was aimed at the growth suppression of cultured listerias strains by cultured lactococci strains or commercial mesophilic cheese cultures during common cultivations in the model UHT milk system (0.5% w/w of milk fat content) at 30°C during 18 h ...
Eva ŠVIRÁKOVÁ +3 more
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Lactococcus Species Central Line-Associated Bloodstream Infection in Pediatrics: A Case Series
Frontiers in Medicine, 2022 Lactococcus spp. is typically thought to be of low virulence and seldom considered pathogenic. Few cases of significant infections in children have been reported, all outside of the United States.
Sarah E. Firmani +5 more
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Microbial interactions shape cheese flavour formation
Nature Communications, 2023 Cheese fermentation and flavour formation are the result of complex biochemical reactions driven by the activity of multiple microorganisms. Here, we studied the roles of microbial interactions in flavour formation in a year-long Cheddar cheese making ...
Chrats Melkonian +9 more
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The physical quality of cream cheese influenced by the addition of encapsulated Lactococcus lactis [PDF]
BIO Web of Conferences, 2023 This study aimed to determine the best treatment of Lactococcus lactis encapsulated with gelatin and Na-Alginat at different concentrations of : T_0 0% had (w/v); T_1 1% had (w/v); T_2 2% had (w/v), and T_3 3% had (w/v).
Mei Figaliah Feronika +3 more
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BMC Microbiology, 2020 Background Lactococcus members belonging to lactic acid bacteria are widely used as starter bacteria in the production of fermented dairy products. From kimchi, a Korean food made of fermented vegetables, Lactococcus raffinolactis WiKim0068 was isolated ...
Min Young Jung +4 more
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A Virulent Phage Infecting Lactococcus garvieae, with Homology to Lactococcus lactis Phages [PDF]
Applied and Environmental Microbiology, 2015 ABSTRACT A new virulent phage belonging to the Siphoviridae family and able to infect Lactococcus garvieae strains was isolated from compost soil. Phage GE1 has a prolate capsid (56 by 38 nm) and a long noncontractile tail (123 nm).
G. Eraclio +5 more
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