The Carbohydrate Metabolism Signature of Lactococcus lactis Strain A12 Reveals Its Sourdough Ecosystem Origin

The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods

(2013) Anna Lattanzi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

New insights into Lactococcus lactis diacetyl- and acetoin-producing strains isolated from diverse origins

(2012) Delphine Passerini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Complete Genome Sequence of Lactococcus lactis IO-1, a Lactic Acid Bacterium That Utilizes Xylose and Produces High Levels of L-Lactic Acid

(2012) H. Kato et al.   JOURNAL OF BACTERIOLOGY

Metabolism of Oligosaccharides and Starch in Lactobacilli: A Review

(2012) Michael G. Gänzle et al.   Frontiers in Microbiology

Influence of Temperature and Backslopping Time on the Microbiota of a Type I Propagated Laboratory Wheat Sourdough Fermentation

(2011) Gino Vrancken et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Genome-scale diversity and niche adaptation analysis of Lactococcus lactis by comparative genome hybridization using multi-strain arrays

(2011) Roland J. Siezen et al.   Microbial Biotechnology

Community Dynamics of Bacteria in Sourdough Fermentations as Revealed by Their Metatranscriptome

(2010) S. Weckx et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Molecular Description and Industrial Potential of Tn6098Conjugative Transfer Conferring Alpha-Galactoside Metabolism inLactococcus lactis

(2010) Ronnie Machielsen et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Pan-genome sequence analysis using Panseq: an online tool for the rapid analysis of core and accessory genomic regions

(2010) Chad Laing et al.   BMC BIOINFORMATICS

Phenotypic and genotypic characteristics of Lactococcus lactis strains isolated from different ecosystems

(2010) Nestor Gutiérrez-Méndez et al.   CANADIAN JOURNAL OF MICROBIOLOGY

A genetic element present on megaplasmids allows Enterococcus faecium to use raffinose as carbon source

(2010) Xinglin Zhang et al.   ENVIRONMENTAL MICROBIOLOGY

Impact of ecological factors on the stability of microbial associations in sourdough fermentation

(2010) Stephanie A. Vogelmann et al.   FOOD MICROBIOLOGY

Complete Genome Sequence of Lactococcus lactis subsp. lactis KF147, a Plant-Associated Lactic Acid Bacterium

(2010) R. J. Siezen et al.   JOURNAL OF BACTERIOLOGY

Genes but Not Genomes Reveal Bacterial Domestication of Lactococcus Lactis

(2010) Delphine Passerini et al.   PLoS One

Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota

(2009) L. De Vuyst et al.   FOOD MICROBIOLOGY

Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR

(2009) Hervé Robert et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making

(2009) R. Coda et al.   JOURNAL OF APPLIED MICROBIOLOGY

Growth rate regulated genes and their wide involvement in the Lactococcus lactis stress responses

(2008) Clementine Dressaire et al.   BMC GENOMICS

The Carbohydrate-Active EnZymes database (CAZy): an expert resource for Glycogenomics

(2008) B. L. Cantarel et al.   NUCLEIC ACIDS RESEARCH