Adaptive Evolution of Industrial Lactococcus lactis Under Cell Envelope Stress Provides Phenotypic Diversity

Lactococcus lactis is widely used as a starter in the manufacture of cheese and fermented milk. Its main role is the production of lactic acid, but also contributes to the sensory attributes of cheese. Unfortunately, the diversity of suitable strains to be commercialized as dairy starters is limited...

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Detalles Bibliográficos
Autores principales: López-González, María Jesús, Escobedo, Susana, Rodríguez, Ana, Neves, A. Rute, Janzen, Thomas, Martínez, Beatriz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6230721/
https://www.ncbi.nlm.nih.gov/pubmed/30455679
http://dx.doi.org/10.3389/fmicb.2018.02654

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6230721/
https://www.ncbi.nlm.nih.gov/pubmed/30455679
http://dx.doi.org/10.3389/fmicb.2018.02654

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