Lysis of Lactococcus lactis subsp. cremoris SK110 and Its Nisin-Immune Transconjugant in Relation to Flavor Development in Cheese

To develop a nisin-producing cheese starter, Lactococcus lactis subsp. cremoris SK110 was conjugated with transposon Tn5276-NI, which codes for nisin immunity but not for nisin production. Cheese made with transconjugant SK110::Tn5276-NI as the starter was bitter. The muropeptide of the transconjuga...

Ausführliche Beschreibung

Bibliografische Detailangaben

Veröffentlicht in:	Appl Environ Microbiol
Hauptverfasser:	Meijer, Wilco, van de Bunt, Bert, Twigt, Marja, de Jonge, Boudewijn, Smit, Gerrit, Hugenholtz, Jeroen
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	American Society for Microbiology (ASM) 1998
Schlagworte:	Food Microbiology
Online-Zugang:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC106258/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/9572979/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.64.5.1950-1953.1998
Tags:	Tag hinzufügen Keine Tags, Fügen Sie das erste Tag hinzu!