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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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| 出版年: | Sci Rep |
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| 主要な著者: | , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Nature Publishing Group UK
2021
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7921122/ https://ncbi.nlm.nih.gov/pubmed/33649417 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-021-84030-1 |
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