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Article

Genetic transformation of Brevibacterium linens strains producing high amounts of diverse sulphur compounds.

The Journal of dairy research - 1 May 2005

Nardi Michele, Sextius Peggy, Bonnarme Pascal, Spinnler Henry Eric, Monnet Veronique, Irlinger Francoise

Abstract excerpt

By its numerous properties and importance in cheese technology (production of colour, flavour, bacteriocins and resistance to salt) Brevibacterium linens is a major cheese ripening bacteria. However, the genetic approach of such biological functions has been hindered, up to now, by the lack of tools necessary to realise genetic modifications in this species. Our objective was to demonstrate that it is possible to...

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PMID: 15909683
DOI: 10.1017/s0022029905000737

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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