BMC Microbiology, 2017 Background The genomic diversity of different species within the genus Lactococcus and the relationships between genomic differentiation and environmental factors remain unclear.
Jie Yu +5 more
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Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 4, July 2025.ABSTRACT Packaging reduction, particularly in terms of single‐use plastic (SUP) packaging waste, as well as restrictions on specific packaging formats and regulatory requirements, are driving the demand for sustainable packaging solutions. Notably, within the category of SUP products, packaging accounts for the highest share at 40%. Therefore, advanced
Lokesh Kumar +3 more
wiley +1 more source
Potential role of salivary lactic acid bacteria in pathogenesis of oral lichen planus
BMC MicrobiologyBackground Emerging evidence emphasized the role of oral microbiome in oral lichen planus (OLP). To date, no dominant pathogenic bacteria have been identified consistently.
Xiaomeng Ren +4 more
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Recombinant Lactococcus, a New Approach to Oral Vaccines
Majallah-i dānishgāh-i ̒ulūm-i pizishkī-i Arāk, 2020 Background and Aim: The genus of Lactococcus lactis belonging to the Lactic Acid Bacteria (LAB) group, is a gram-positive, faculative anaerobic, non-spore-forming, and non-motile bacterium.
Marzieh Rezaei +2 more
doaj
Lyophilisation of Probiotic Bacteria for Inclusion in Poultry Feed
Scientific Papers Animal Science and Biotechnologies, 2023 Probiotics are extensively used in animal nutrition to improve feed conversion parameters, to boost the immune response and ultimately to improve animal health and welfare. The aim of our study was to obtain a lyophilised product for use as supplement in
Calin Julean +7 more
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Substrate specificity and structural investigation into PepO and PepW : two peptidases from Lactobacillus rhamnosus : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Biochemistry at Massey University, Palmerston North, New Zealand [PDF]
, 2005 The proteolytic systems of lactic acid bacteria have important roles in the maturation and flavour development of cheese. Lactic acid bacteria pepetidases contribute to the taste of cheese through the production of low-molecular weight peptides and free ...
Yates, Karen Maree
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Antifungal activity of lactic acid bacteria [PDF]
, 2003 Enrichment culture techniques produced more than 1200 isolates of lactic acid bacteria (LAB) that were screened for antifungal activity against the indicator mould Aspergillus fumigatus. Approximately 10% of the LAB were active, but only 4% had medium or
Magnusson, Jesper
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Journal of Pure and Applied Microbiology, 2019 The objective of this work is the research of lactic bacteria producing antimicrobial substances against harmful germs, the purification of the bacteriocins produced by these bacteria and the determination of their activity spectra.
Ammar Touhami Laiche +2 more
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Taxonomic Differentiation of Bacteriophages of Lactococcus lactis by Electron Microscopy, DNA-DNA Hybridization, and Protein Profiles [PDF]
, 1989 V. Braun +4 more
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Influence of Amino Acid Substitutions in the Nisin Leader Peptide on Biosynthesis and Secretion of Nisin by Lactococcus lactis [PDF]
, 1993 Structural genes for small lanthionine-containing antimicrobial peptides, known as lantibiotics, encode N-terminal leader sequences which are not present in the mature peptide, but are cleaved off at some stage in the maturation process. Leader sequences
Banerjee +35 more
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