Results 201 to 210 of about 54,550 (246)

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
openaire   +1 more source

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
openaire   +3 more sources

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
openaire   +2 more sources

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
openaire   +3 more sources

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
openaire   +1 more source

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
openaire   +2 more sources

Restriction-modification systems in lactococcus lactis

Gene, 1995
Several restriction-modification (R-M) systems have been identified in Lactococcus lactis. Most of the systems have been plasmid encoded and function as phage-resistance mechanisms. At least five different type-II R-M systems, LlaAI, LlaBI, LlaCI, LlaDI and LlaEI, were identified in isolates from a mixed Cheddar starter culture.
N, Nyengaard, F K, Vogensen, J, Josephsen   +2 more
openaire   +2 more sources

Regulation of carbon catabolism in Lactococcus lactis

2000
The Lactococcus lactis IL1403 is a lactose negative, plasmid free strain. Nevertheless, it is able to hydrolyze lactose in the presence of cellobiose.In this work we describe identification of a gene involved in this process. The gene was found to be homologous to the sugar catabolism regulator, ccpA.
Aleksandrzak, T, Kowalczyk, M, Kok, J, Bardowski, J   +3 more
openaire   +2 more sources

Fluorescence assessment of Lactococcus lactis viability

International Journal of Food Microbiology, 2000
The reproduction and activity of lactic acid bacteria (LAB) are essential in their applications in the dairy industry and other fermentations. Traditionally used methods like plate counting and acidification tests require long incubation times and provide limited information.
Bunthof, C.J., van den Braak, S., Breeuwer, P., Rombouts, F.M., Abee, T.   +4 more
openaire   +2 more sources

Respiration capacity and consequences in Lactococcus lactis

Antonie van Leeuwenhoek, 2002
We recently reported that the well-studied fermenting bacterium Lactococcus lactis could grow via a respirative metabolism in the presence of oxygen when a heme source is present. Respiration induces profound changes in L. lactis metabolism, and improvement of oxygen tolerance and long-term survival.
Philippe, Gaudu, Karin, Vido, Bénédicte, Cesselin, Saulius, Kulakauskas, Josselyne, Tremblay, Lahcen, Rezaïki, Gilles, Lamberret, Sophie, Sourice, Patrick, Duwat, Alexandra, Gruss   +9 more
openaire   +2 more sources