Dynamic Analysis of the Lactococcus lactis Transcriptome in Cheeses Made from Milk Concentrated by Ultrafiltration Reveals Multiple Strategies of Adaptation to Stresses

Lactococcus lactis is used extensively for the production of various cheeses. At every stage of cheese fabrication, L. lactis has to face several stress-generating conditions that result from its own modification of the environment as well as externally imposed conditions. We present here the first...

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Dettagli Bibliografici
Autori principali: Cretenet, Marina, Laroute, Valérie, Ulvé, Vincent, Jeanson, Sophie, Nouaille, Sébastien, Even, Sergine, Piot, Michel, Girbal, Laurence, Le Loir, Yves, Loubière, Pascal, Lortal, Sylvie, Cocaign-Bousquet, Muriel
Natura: Artigo
Lingua:Inglês
Pubblicazione: American Society for Microbiology (ASM) 2011
Soggetti:
Food Microbiology
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC3019719/
https://ncbi.nlm.nih.gov/pubmed/21075879
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01174-10
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