Pili and other surface proteins influence the structure and the nanomechanical properties of Lactococcus lactis biofilms

Lactic acid bacteria, in particular Lactococcus lactis, are widely used in the food industry, for the control and/or the protection of the manufacturing processes of fermented food. While L. lactis has been reported to form compact and uniform biofilms it was recently shown that certain strains able...

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Detalles Bibliográficos
Autores principales: Drame, Ibrahima, Lafforgue, Christine, Formosa-Dague, Cecile, Chapot-Chartier, Marie-Pierre, Piard, Jean-Christophe, Castelain, Mickaël, Dague, Etienne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7921122/
https://www.ncbi.nlm.nih.gov/pubmed/33649417
http://dx.doi.org/10.1038/s41598-021-84030-1

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7921122/
https://www.ncbi.nlm.nih.gov/pubmed/33649417
http://dx.doi.org/10.1038/s41598-021-84030-1

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