Comparative Genome Analysis of Lactococcus lactis Indicates Niche Adaptation and Resolves Genotype/Phenotype Disparity

Lactococcus lactis is one of the most important micro-organisms in the dairy industry for the fermentation of cheese and buttermilk. Besides the conversion of lactose to lactate it is responsible for product properties such as flavor and texture, which are determined by volatile metabolites, proteol...

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Detalles Bibliográficos
Autores principales: Wels, Michiel, Siezen, Roland, van Hijum, Sacha, Kelly, William J., Bachmann, Herwig
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2019
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6365430/
https://www.ncbi.nlm.nih.gov/pubmed/30766512
http://dx.doi.org/10.3389/fmicb.2019.00004

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6365430/
https://www.ncbi.nlm.nih.gov/pubmed/30766512
http://dx.doi.org/10.3389/fmicb.2019.00004

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