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

BACKGROUND: Lactococcus lactis is the most used species in the dairy industry. Its ability to adapt to technological stresses, such as oxidative stress encountered during stirring in the first stages of the cheese-making process, is a key factor to measure its technological performance. This study a...

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Detalles Bibliográficos
Autores principales: Cretenet, Marina, Le Gall, Gwenaëlle, Wegmann, Udo, Even, Sergine, Shearman, Claire, Stentz, Régis, Jeanson, Sophie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4289295/
https://www.ncbi.nlm.nih.gov/pubmed/25467604
http://dx.doi.org/10.1186/1471-2164-15-1054

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4289295/
https://www.ncbi.nlm.nih.gov/pubmed/25467604
http://dx.doi.org/10.1186/1471-2164-15-1054

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