Results 151 to 160 of about 23,226 (205)

Correction: An oral M-cell targeted <i>Lactococcus lactis</i> vaccine against <i>Echinococcus multilocularis</i> infection. [PDF]

Front Immunol
Xiao Y, Luo ZH, Wang SJ, Dai Y, Chen JY, Cui JY, Li RL, Tang F.   +7 more
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Lactococcus lactis and stress

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., Gruss, Alexandra, Maguin, Emmanuelle   +2 more
openaire   +3 more sources

Lysozyme expression in Lactococcus lactis

Applied Microbiology and Biotechnology, 1992
Three 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, Wal, Fimme Jan van der, Kok, Jan, Venema, Gerhardus   +3 more
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Genome plasticity in Lactococcus lactis

Antonie van Leeuwenhoek, 2002
Comparative 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, Miguel J, Dias, Marie-Line, Daveran-Mingot, Paul, Ritzenthaler, Pascal, Le Bourgeois   +4 more
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Autolysis of Lactococcus lactis

International Dairy Journal, 2002
Abstract During cheese making, autolysis of Lactococcus lactis starter bacteria affects cheese flavour development through release of intracellular enzymes. The gene for the major autolysin in L. lactis, N-acetyl muramidase (AcmA), has been cloned and sequenced. The activity of AcmA alone, however, does not explain the huge variation in the extent of
Christopher J. Pillidge, Prasad S.V.S. Rallabhandi, Xing-Zhang Tong, Pramod K. Gopal, Peter C. Farley, Patrick A. Sullivan   +5 more
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Enhancement of Nisin Production by Lactococcus lactis subsp. lactis

Probiotics and Antimicrobial Proteins, 2016
Lactococcus lactis subsp lactis BSA (L. lactis BSA) was isolated from a commercial fermented product (BSA Food Ingredients, Montreal, Canada) containing mixed bacteria that are used as starter for food fermentation. In order to increase the bacteriocin production by L. lactis BSA, different fermentation conditions were conducted.
Dussault, Dominic, Vu, Khanh Dang, Lacroix, Monique   +2 more
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The proteolytic pathway of Lactococcus lactis.

Society for Applied Bacteriology symposium series, 1995
International ...
Poolman, B., Kunji, E.R.S., Hagting, A., Juillard, Vincent, Konings, W.N.   +4 more
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Electrotransformation of Lactococcus lactis

2000
The last decade has seen a spectacular increase in genetic technology of Lactococcus lactis, the model lactic acid bacterium extensively used as starter culture in the manufacture of dairy products. The development of transformation techniques (Gasson & Fitzgerald 1994) and construction of powerful plasmids for gene cloning (de Vos & Simons 1994), as ...
Pascal Le Bourgeois, Philippe Langella, Paul Ritzenthaler   +2 more
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Using Lactococcus lactis for glutathione overproduction

Applied Microbiology and Biotechnology, 2004
Glutathione and gamma-glutamylcysteine were produced in Lactococcus lactis using a controlled expression system and the genes gshA and gshB from Escherichia coli encoding the enzymes gamma-glutamylcysteine synthetase and glutathione synthetase. High levels of gamma-glutamylcysteine were found in strains growing on chemically defined medium and ...
Li, Y., Hugenholtz, J., Sybesma, W., Abee, T., Molenaar, D.   +4 more
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Fermented soymilk with a monoculture of Lactococcus lactis

International Journal of Food Microbiology, 2003
Lactococcus lactis strain (LL3) isolated from mothers' milk was used to produce fermented soymilk. The strain survived at levels of over 7 log cfu/ml for 3 weeks in the fermented soymilk. A consumer survey was carried out to compare the acceptability of the fermented product with a similar product made with L.
S, Beasley, H, Tuorila, P E J, Saris
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