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Early adaptation to oxygen is key to the industrially important traits of Lactococcus lactis ssp. cremoris during milk fermentation

BACKGROUND: Lactococcus lactis is the most used species in the dairy industry. Its ability to adapt to technological stresses, such as oxidative stress encountered during stirring in the first stages of the cheese-making process, is a key factor to measure its technological performance. This study a...

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Shranjeno v:
Bibliografske podrobnosti
izdano v:BMC Genomics
Main Authors: Cretenet, Marina, Le Gall, Gwenaëlle, Wegmann, Udo, Even, Sergine, Shearman, Claire, Stentz, Régis, Jeanson, Sophie
Format: Artigo
Jezik:Inglês
Izdano: BioMed Central 2014
Teme:
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC4289295/
https://ncbi.nlm.nih.gov/pubmed/25467604
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1471-2164-15-1054
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