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Adaptation of Lactococcus lactis to high growth temperature leads to a dramatic increase in acidification rate
Lactococcus lactis is essential for most cheese making, and this mesophilic bacterium has its growth optimum around 30 °C. We have, through adaptive evolution, isolated a mutant TM29 that grows well up to 39 °C, and continuous growth at 40 °C is possible if pre-incubated at a slightly lower temperat...
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| Udgivet i: | Sci Rep |
|---|---|
| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Nature Publishing Group
2015
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4585701/ https://ncbi.nlm.nih.gov/pubmed/26388459 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/srep14199 |
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