Results 31 to 40 of about 55,884 (262)

The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening [PDF]

, 2017
Tocopherols and phytosterols are lipid-soluble molecules which have been widely used in the food industry. Nevertheless, the influence of these compounds on the performance of starter lactic acid bacteria (SLAB) in fermented foods has received little ...
Descalzo, Adriana Maria, Diaz, G., Nanni, M., Pega, Juan Franco, Pérez, Carolina Daiana, Rizzo, Sergio Anibal, Rossetti, Luciana, Ruzal, Sandra Mónica   +7 more
core   +2 more sources

Physical and Antibacterial Properties of Sodium Alginate—Sodium Carboxymethylcellulose Films Containing Lactococcus lactis

Molecules, 2018
Edible films have gradually become a research focus for food packaging materials due to a variety of benefits, including environmental friendliness, good barrier properties, and good carrying capacity.
Jingsong Ye, Donghui Ma, Wen Qin, Yaowen Liu   +3 more
doaj   +1 more source

Proton Motive Force-Dependent Hoechst 33342 Transport by the ABC Transporter LmrA of Lactococcus lactis [PDF]

, 2005
The fluorescent compound Hoechst 33342 is a substrate for many multidrug resistance (MDR) transporters and is widely used to characterize their transport activity.
Abbreviations ABC, Chen M., Doerrler W. T., Ecker G. F., Gajic O., Haugland R. P., Higuchi R., Ketchum C. J., Kuipers O. P., Lalande M. E., Lanzetta P. A., Lewinson O., Linnett P. E., Lubelski J., Lubelski J., Margolles A., Mazurkiewicz P., Orelle C., Paternostre M. T., Poelarends G. J., Putman M., Sakamoto K., Sambrook J., Shapiro A. B., Shapiro A. B., Shapiro A. B., Shapiro A. B., Sharma S., Steinfels E., Urbatsch I. L., van Veen H. W., van Veen H. W., van Veen H. W., Venter H., Viitanen P., Yu J. L.   +35 more
core   +2 more sources

Bacteriocin producers from traditional food products [PDF]

Biotechnologie, Agronomie, Société et Environnement, 2007
A total of 220 strains of LAB isolated from 32 samples of traditional fermented food from Senegal were screened for bacteriocin production. Two bacteriocin producers, Lactococcus lactis subsp.
Thonart P., Destain J., Tine E., Ngom A., Diop MB., Dubois-Dauphin R.   +5 more
doaj  

Expression systems for industrial Gram-positive bacteria with low guanine and cytosine content [PDF]

, 1997
Recent years have seen an increase in the development of gene expression systems for industrial Gram-positive bacteria with low guanine and cytosine content that belong to the genera Bacillus, Clostridium, Lactococcus, Lactobacillus, Staphylococcus and ...
Kleerebezem, Michiel,, Kuipers, Oscar P.,, Vos, Willem M. de,   +2 more
core   +2 more sources

Lactococcus lactis Endocarditis in an Immunocompromised Patient

Case Reports in Infectious Diseases, 2022
Lactococcus lactis infections are rarely reported in the medical literature. L. lactis is a commonly used fermenting agent which may be difficult to identify with common microbiology identification processes. This factor may contribute to its lack of recognition in medical journals.
Austin Mitchell, Sarah Gorn, Alex Cheung, Spogmai Khan, Cynthia Anneski   +4 more
openaire   +3 more sources

Ubiquity and diversity of multidrug resistance genes in Lactococcus lactis strains isolated between 1936 and 1995 [PDF]

, 2006
The presence and the nucleotide sequence of four multidrug resistance genes, lmrA, lmrP, lmrC, and lmrD, were investigated in 13 strains of Lactococcus lactis ssp. lactis, four strains of Lactococcus lactis ssp.
Flórez García, Ana Belén, González de los Reyes-Gavilán, Clara, Margolles Barros, Abelardo, Mayo Pérez, Baltasar, Wind, Anette   +4 more
core   +1 more source

Probiotic Lactococcus lactis: A Review

Turkish Journal of Agriculture - Food Science and Technology, 2017
Lactococcus lactis plays a critical role in food, dairy and health sectors. In food and dairy industries, it is found in production processes of various fermented products such as sausages, pickled vegetables, beverages such as beer and wine, breads, soymilk kefir, sour milk, butter, cream, fresh cheese and different types of cheeses, like Cheddar ...
Priti Khemariya, Anil Gulati, Sudhir Singh, Gopal Nath   +3 more
openaire   +4 more sources

The aroma profile of butter produced using different starter cultures

Mljekarstvo
The aroma of fermented dairy products is greatly influenced by starter cultures and by the lactic acid bacteria strains that are used as starter cultures. Experimental butter samples were produced using no starter culture, by a commercial starter culture
Mustafa Şengül, Halil İbrahim Akgül, Bayram Ürkek   +2 more
doaj   +1 more source

Lactococcus lactis NCC 2287 Alleviates Food Allergic Manifestations in Sensitized Mice by Reducing IL-13 Expression Specifically in the Ileum

Clinical and Developmental Immunology, 2012
Objective. Utilizing a food allergy murine model, we have investigated the intrinsic antiallergic potential of the Lactococcus lactis NCC 2287 strain. Methods.
Adrian W. Zuercher, Marietta Weiss, Sébastien Holvoet, Mireille Moser, Hélène Moussu, Laurence van Overtvelt, Stéphane Horiot, Philippe Moingeon, Sophie Nutten, Guénolée Prioult, Anurag Singh, Annick Mercenier   +11 more
doaj   +1 more source