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Article

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

BMC genomics - 3 Dec 2014

Cretenet Marina, Le Gall Gwenaëlle, Wegmann Udo, Even Sergine, Shearman Claire, Stentz Régis, Jeanson Sophie

Abstract excerpt

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 aimed to understand the response to oxidative stress of Lactococcus lactis subsp. cremoris MG1363 at the...

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Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

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Identifiers

PMID: 25467604
DOI: 10.1186/1471-2164-15-1054
PMCID: PMC4289295

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