Results 171 to 180 of about 23,226 (205)

Regulation of proteinase synthesis in Lactococcus lactis

Acta Biotechnologica, 1993
AbstractThe synthesis of extracellular serine proteinase of Lactococcus lactis was studied during the growth in a batch and a continuous culture on chemically defined media. In a batch culture the proteinase synthesis started during the exponential phase of growth and the highest proteinase concentrations were found at the end of the exponential and ...
Laan, H., Bolhuis, H., Poolman, B., Abee, T., Konings, W.N.   +4 more
openaire   +3 more sources

Membrane Protein Expression in Lactococcus lactis

2015
The Gram-positive bacterium Lactococcus lactis has many properties that are ideal for the overproduction of membrane proteins in a functional form. Growth of lactococci is rapid, proceeds to high cell densities, and does not require aeration, which facilitates large-scale fermentation.
Martin S, King, Christoph, Boes, Edmund R S, Kunji   +2 more
openaire   +2 more sources

Optimization of Nisin Production by Lactococcus lactis

2002
The production of nisin by batch culture of Lactococcus lactis ATCC 11454 in MRS broth (pH 6.5), as treated in 30 assays, that were set up by a fractional factorial design of two levels (2[4-1]), was improved. The minimum and maximum concentrations of sucrose (5.0-12.5 g/L), asparagine (7.5-75 g/L), potassium phosphate (6.0-18.0 g/L), and Tween-80 (1.0-
Thereza Christina Vessoni, Penna, Dante Augusto, Moraes   +1 more
openaire   +2 more sources

Bacteriocins Produced By Lactococcus Lactis Strains

1994
The ability of some lactococci to produce inhibitory substances other than organic acids has been known for quite some time. These substances include the well-known bacteriocins nisin (Hurst, 1981; Rayman & Hurst, 1984) and diplococcin (Davey & Pearce, 1982), the lactostrepcins (Kozak et al., 1978) and lactococcins (Van Belkum et al., 1989, 1991, 1992)
openaire   +2 more sources

Lactococcus lactis CodY

2006
Melkzuurbacteriën breken melkeiwitten af, wat belangrijk is voor de smaakvorming van kaas. De bacteriën groeien in melk en gebruiken de daarin aanwezige eiwitten als voedingsbron. Het zogenaamde proteolytisch systeem van de bacteriën zorgt voor de afbraak van de melkeiwitten en de opname en verwerking van de afbraakproducten.
openaire   +1 more source

Acute oral treatment with resveratrol and Lactococcus Lactis Subsp. Lactis decrease body weight and improve liver proinflammatory markers in C57BL/6 mice

Molecular Biology Reports, 2021
André Luiz Sena Guimarães, Sérgio Henrique Sousa Santos, Alfredo M.B. de Paula   +2 more
exaly  

LACTOCOCCUS spp. | Lactococcus lactis

2002
L.J.H. Ward, G.P. Davey, H.A. Heap, W.J. Kelly   +3 more
openaire   +1 more source

Lactococcus lactis subsp. lactis ILI403 and Lactococcus lactis subsp. cremoris MG1363

1998
P. Le Bourgeois, M. L. Mingot-Daveran, Paul Ritzenthaler   +2 more
openaire   +1 more source

Evaluation of corn steep liquor as fermentation media for recombinant Lactococcus lactis producing antifreeze proteins

Journal of the Science of Food and Agriculture, 2023
Bibek Byanju, Buddhi P Lamsal
exaly  

Lifestyle, metabolism and environmental adaptation in Lactococcus lactis.

FEMS Microbiology Reviews, 2020
Oscar van Mastrigt, Michiel Kleerebezem, Eunice van Pelt-Kleinjan   +2 more
exaly