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Metataxonomic insights into lactic acid bacteria diversity in artisanal coalho cheese from the Caatinga biome. [PDF]
PLoS OneRodrigues RCGMC +10 more
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In Vitro Antibacterial Activity of Commercial Essential Oils Against <i>Lactococcus garvieae</i>. [PDF]
MicroorganismsSecer FS.
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Applicability of Lactococcus hircilactis and Lactococcus laudensis as dairy cultures
International Journal of Food Microbiology, 2018The aim of this study was to evaluate whether Lactococcus hircilactis and Lactococcus laudensis can be used as starter cultures. To this end, the two lactococci were characterized for traits of technological and functional interest. Tests in milk included growth at 20, 25, 30, and 37 °C, flavor production, antioxidant (AO) activity, folate and ...
Flavio, Tidona +7 more
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Antonie van Leeuwenhoek, 1996
It is now generally recognized that cell growth conditions in nature are often suboptimal compared to controlled conditions provided in the laboratory. Natural stresses like starvation and acidity are generated by cell growth itself. Other stresses like temperature or osmotic shock, or oxygen, are imposed by the environment.
Rallu, F. +2 more
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It is now generally recognized that cell growth conditions in nature are often suboptimal compared to controlled conditions provided in the laboratory. Natural stresses like starvation and acidity are generated by cell growth itself. Other stresses like temperature or osmotic shock, or oxygen, are imposed by the environment.
Rallu, F. +2 more
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Genome plasticity in Lactococcus lactis
Antonie van Leeuwenhoek, 2002Comparative genome analyses contribute significantly to our understanding of bacterial evolution and indicate that bacterial genomes are constantly evolving structures. The gene content and organisation of chromosomes of lactic acid bacteria probably result from a strong evolutionary pressure toward optimal growth of these microorganisms in milk.
Nathalie, Campo +4 more
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International Journal of Systematic and Evolutionary Microbiology, 2019
Currently, Lactococcus lactis contains four subspecies: L. lactis subsp. lactis ,
Ting Ting Li, Wen Li Tian, Chun Tao Gu
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Currently, Lactococcus lactis contains four subspecies: L. lactis subsp. lactis ,
Ting Ting Li, Wen Li Tian, Chun Tao Gu
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Lysozyme expression in Lactococcus lactis
Applied Microbiology and Biotechnology, 1992Three lysozyme-encoding genes, one of eukaryotic and two of prokaryotic origin, were expressed in Lactococcus lactis subsp. lactis. Hen egg white lysozyme (HEL) could be detected in L. lactis lysates by Western blotting. No lysozyme activity was observed, however, presumably because of the absence of correctly formed disulphide bonds in the L.
Guchte, Maarten van de +3 more
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The proteolytic pathway of Lactococcus lactis.
Society for Applied Bacteriology symposium series, 1995International ...
Poolman, B. +4 more
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Lactococcus garvieae in fish: A review
Comparative Immunology, Microbiology and Infectious Diseases, 2006Lactococcus garvieae is the etiological agent of Lactococcosis, an emergent disease which affects many fish species and causes important economic losses both in marine and freshwater aquaculture when water temperature increases over 16 degrees C in summer months. Normally, it causes a hyperacute and haemorrhagic septicemia.
Daniel, Vendrell +5 more
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1995
Lactococci are coccoid Gram-positive, anaerobic bacteria which produce l(+)-lactic acid from lactose in spontaneously fermented raw milk which is left at ambient temperatures around 20–30°C for 10–20 h. They are commonly called ‘mesophilic lactic streptococci’.
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Lactococci are coccoid Gram-positive, anaerobic bacteria which produce l(+)-lactic acid from lactose in spontaneously fermented raw milk which is left at ambient temperatures around 20–30°C for 10–20 h. They are commonly called ‘mesophilic lactic streptococci’.
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