Results 21 to 30 of about 55,553 (270)
Replacement recombination in Lactococcus lactis [PDF]
Journal of Bacteriology, 1991 In the pUC18-derived integration plasmid pML336 there is a 5.3-kb chromosomal DNA fragment that carries the X-prolyl dipeptidyl aminopeptidase gene (pepXP). The gene was inactivated by the insertion of an erythromycin resistance determinant into its coding sequence.
Leenhouts, Cornelis +2 more
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Journal of Animal Science and Technology, 2021 Lactococcus lactis is a fermentative lactic acid bacterium that is used extensively in food fermentations. The L.
Hyeri Kim +4 more
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Gene expression in Lactococcus lactis [PDF]
FEMS Microbiology Letters, 1992 Lactic acid bacteria are of major economic importance, as they occupy a key position in the manufacture of fermented foods. A considerable body of research is currently being devoted to the development of lactic acid bacterial strains with improved characteristics, that may be used to make fermentations pass of more efficiently, or to make new ...
Guchte, Maarten van de +2 more
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Frontiers in Microbiology, 2020 It is well known that consumers are keen to try fermented milk products with different flavors and starter cultures are important in determining the resulting fermented dairy products. Here, we present the phenome of 227 Lactococcus lactis subsp.
Weicheng Li +11 more
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Tryptophan biosynthesis genes in Lactococcus lactis subsp. lactis [PDF]
Journal of Bacteriology, 1992 The Lactococcus lactis chromosomal region containing the seven structural genes required for tryptophan biosynthesis was characterized by cloning and sequencing. All of the trp genes were identified by the homology of their products with known Trp proteins from other organisms.
Bardowski, J. +2 more
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Identification and characterization of lactic acid bacteria isolated from artisanal white brined Golija cows’ milk cheeses [PDF]
Archives of Biological Sciences, 2014 The aim of this study was to identify and characterize the lactic acid bacteria (LAB) of artisanal Golija raw and cooked cows’ milk cheeses traditionally manufactured without the addition of starter culture.
Terzić-Vidojević Amarela +6 more
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Lifestyle, metabolism and environmental adaptation in Lactococcus lactis.
FEMS Microbiology Reviews, 2020 Lactococcus lactis serves as a paradigm organism for the lactic acid bacteria (LAB). Extensive research into the molecular biology, metabolism and physiology of several model strains of this species has been fundamental for our understanding of the LAB ...
M. Kleerebezem +6 more
semanticscholar +1 more source
Divergence of Genomic Sequences between Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris [PDF]
Applied and Environmental Microbiology, 1992 Relatedness between Lactococcus lactis subsp. cremoris and L. lactis subsp. lactis was assessed by Southern hybridization analysis, with cloned chromosomal genes as probes.
Godon, Jean-Jacques +3 more
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Journal of Medical Case Reports, 2023 Background Over the last two decades, several cases of infections caused by Lactococcus lactis have been reported. This Gram-positive coccus is considered non-pathogenic for humans.
Wahib Lahlou +6 more
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Bactéries lactiques du lait de chamelle d'Algérie: mise en évidence de souches de Lactococcus résistantes au sel [PDF]
Tropicultura, 2006 Lactic Acid Bacteria of Camel Milk: Presence of Salt Resistant Strains of Lactococcus. Different lactic acid bacteria were isolated from raw camel milk; respectively Lactococcus, Leuconostoc and Lactobacillus strains.
Karam, HZ., Karam, NE.
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