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

BACKGROUND: Lactococcus lactis is the main component of the mesophilic starters used in cheese manufacture. The success of milk fermentation relies on the viability and metabolic activity of the starter bacteria. Therefore, robust strains able to withstand the harsh conditions encountered during che...

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Detalles Bibliográficos
Autores principales:	López-González, María Jesús, Campelo, Ana Belén, Picon, Antonia, Rodríguez, Ana, Martínez, Beatriz
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	BioMed Central 2018
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6053707/ https://www.ncbi.nlm.nih.gov/pubmed/30029618 http://dx.doi.org/10.1186/s12866-018-1222-8

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