Resistance to bacteriocin Lcn972 improves oxygen tolerance of Lactococcus lactis IPLA947 without compromising its performance as a dairy starter

Long-term adaptive evolution of Leuconostoc mesenteroides for enhancement of lactic acid tolerance and production

(2016) Si Yeon Ju et al.   Biotechnology for Biofuels

Transcriptome analysis of Lactococcus lactis subsp. lactis during milk acidification as affected by dissolved oxygen and the redox potential

(2016) Nadja Larsen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Stress Physiology of Lactic Acid Bacteria

(2016) Konstantinos Papadimitriou et al.   MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS

General calibration of microbial growth in microplate readers

(2016) Keiran Stevenson et al.   Scientific Reports

Evaluation of Lactococcus lactis Isolates from Nondairy Sources with Potential Dairy Applications Reveals Extensive Phenotype-Genotype Disparity and Implications for a Revised Species

(2015) Daniel Cavanagh et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Next-generation sequencing as an approach to dairy starter selection

(2015) Philip Kelleher et al.   Dairy Science & Technology

Effect of dissolved oxygen on redox potential and milk acidification by lactic acid bacteria isolated from a DL-starter culture

(2015) Nadja Larsen et al.   JOURNAL OF DAIRY SCIENCE

Adaptation of Lactococcus lactis to high growth temperature leads to a dramatic increase in acidification rate

(2015) Jun Chen et al.   Scientific Reports

Early adaptation to oxygen is key to the industrially important traits of Lactococcus lactis ssp. cremoris during milk fermentation

(2014) Marina Cretenet et al.   BMC GENOMICS

A bacteriocin gene cluster able to enhance plasmid maintenance in Lactococcus lactis

(2014) Ana B Campelo et al.   Microbial Cell Factories

Fermentation-induced variation in heat and oxidative stress phenotypes of Lactococcus lactis MG1363 reveals transcriptome signatures for robustness

(2014) Annereinou R Dijkstra et al.   Microbial Cell Factories

The art of strain improvement of industrial lactic acid bacteria without the use of recombinant DNA technology

(2014) Patrick MF Derkx et al.   Microbial Cell Factories

Production of Aroma Compounds in Lactic Fermentations

(2014) E.J. Smid et al.   Annual Review of Food Science and Technology

Back to Nature: a revival of natural strain improvement methodologies

(2014) Oscar P. Kuipers   Microbial Biotechnology

The Putative Lactococcal Extracytoplasmic Function Anti-Sigma Factor Llmg2447 Determines Resistance to the Cell Wall-Active Bacteriocin Lcn972

(2012) Clara Roces et al.   ANTIMICROBIAL AGENTS AND CHEMOTHERAPY

Isolation of Lactococcus lactis Mutants Simultaneously Resistant to the Cell Wall-Active Bacteriocin Lcn972, Lysozyme, Nisin, and Bacteriophage c2

(2012) Clara Roces et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Enhanced acid tolerance in Lactobacillus casei by adaptive evolution and compared stress response during acid stress

(2012) Juan Zhang et al.   BIOTECHNOLOGY AND BIOPROCESS ENGINEERING

Aerobic Respiration Metabolism in Lactic Acid Bacteria and Uses in Biotechnology

(2012) Martin B. Pedersen et al.   Annual Review of Food Science and Technology

The Lcn972 Bacteriocin-Encoding Plasmid pBL1 Impairs Cellobiose Metabolism in Lactococcus lactis

(2011) Ana B. Campelo et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Contribution of the CesR-regulated genes llmg0169 and llmg2164-2163 to Lactococcus lactis fitness

(2009) Clara Roces et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Specific Interaction of the Unmodified Bacteriocin Lactococcin 972 with the Cell Wall Precursor Lipid II

(2008) B. Martinez et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Prophage induction in Lactococcus lactis by the bacteriocin Lactococcin 972

(2008) C MADERA et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Milk acidification by Lactococcus lactis is improved by decreasing the level of dissolved oxygen rather than decreasing redox potential in the milk prior to inoculation

(2008) Sophie Jeanson et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Modification of the volatile compound profile of cheese, by a Lactococcus lactis strain expressing a mutant oligopeptide binding protein

(2008) Antonia Picon et al.   JOURNAL OF DAIRY RESEARCH