Examples of 'lactococcus lactis' in a sentence
Meaning of "lactococcus lactis"
Lactococcus lactis is a type of bacteria commonly used in the production of dairy products, particularly cheese and buttermilk. It belongs to the group of lactic acid bacteria and is known for its ability to ferment lactose into lactic acid. It has a long history of use in the food industry and is valued for its role in creating desirable flavors and textures in dairy products
How to use "lactococcus lactis" in a sentence
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lactococcus lactis
Lactococcus lactis ssp.
This model strain of Lactococcus lactis ssp.
Any other Lactococcus lactis strain is however suitable for this purpose.
It is based on the Lactococcus lactis subsp.
Development of a new generation of live vaccines using Lactococcus lactis.
You let the Lactococcus lactis go to work.
New inducible expression systems for Lactococcus lactis.
Characterization of a Lactococcus lactis promoter regulated by external purine compounds.
A hypothetical protein from the pepX region of Lactococcus lactis.
A mixed strain starter culture of Lactococcus lactis strains was applied in this experiment.
Structure and role of cell wall polysaccharides of Lactococcus lactis.
The bacteria Lactococcus lactis is also mentioned as an Actinobacteria.
Thus describe the production of clones of Lactococcus lactis subsp.
One of the Lactococcus lactis spp.
Lactis is also considered endogenous in respect of Lactococcus lactis ssp.
See also
An example is a mixture of Lactococcus lactis and Lactococcus cremoris.
Preferably the glucose fermenting microorganism may be Lactococcus lactis.
Transformation of Lactococcus lactis ssp.
In yet another embodiment the microbial oxygen absorber is Lactococcus lactis.
The microbial oxygen absorber Lactococcus lactis was obtained from Chr.
It is made by fermenting whole milk with the bacterial culture Lactococcus lactis.
Introduction of a nonsense suppressor gene into Lactococcus lactis pur mutants resulted in prototrophy.
This fermentation profile was similar to that obtained with the species Lactococcus lactis.
Production of protein chlamycin in Lactococcus lactis and Escherichia coli by genetic engineering.
The flavor producing bacteria may be any of Lactococcus lactis spp.
Preferred cultures include Lactococcus lactis fermentate and Lactobacillus sakei fermentate.
The lactic acid bacteria preferably belong to Lactococcus lactis ssp.
A prototype LAB Lactococcus lactis is a mesophilic and microaerophilic fermenting lactic acid bacterium.
In one preferred embodiment the microorganism is a Lactococcus lactis thyA mutant.
Briefly, Lactococcus lactis comprising a two plasmid system was used.
The fact is that after degradation of casein some Lactococcus lactis subsp.
Buttermilk contains either Lactococcus lactis or Lactobacillus bulgaricus.
The flavor producing bacterial are generally of the species Lactococcus lactis ssp.
The microorganism Lactococcus lactis subsp . lactis may be referred to as Lactobacillus xylosus.
Wherein said microbial oxygen absorber is selected from Lactococcus lactis subsp.
The lactic acid bacterium is Lactococcus lactis subsp . lactis biovar diacetylactis.
In yet another embodiment the microbial oxygen absorber is a Lactococcus lactis subsp.
Preferably, it is a Lactococcus lactis and more preferably it is a Lactococcus lactis including subspecies.
Oligopeptides are the main source of nitrogen for Lactococcus lactis during growth in milk.
Abstract, Lactococcus lactis is considered an efficient cell factory for recombinant protein production.
The starter culture in a preferred embodiment comprises at least one Lactococcus lactis strain.
Nisin is produced by Lactococcus lactis strains and inhibits a broad range of Gram-positive bacteria.
The fermentation was inoculated with a concentrated cell suspension of the Lactococcus lactis culture.
Construction of recombinant strains of Lactococcus lactis which secrete active beta toxin,.
The lactic acid bacteria producing nisin most preferably belong to Lactococcus lactis ssp.
Further, a Lactococcus lactis strain that produces natural antimicrobials is used in the method herein.
Additional BCKA gene candidates can be identified by homology to the Lactococcus lactis protein sequence.
In particular, Lactococcus lactis subsp . lactis produces diacetyl known to bring a creamy flavor in product.
The inventors have shown that the bacterial strain of the type Lactococcus lactis subsp.
The selection system that is used for Lactococcus lactis is based upon dominant markers, e . g.
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Lactococcus lactis ssp
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Lactis gene coding for a lysine aminopeptidase
Tractatus medicus de cura lactis in arthritide
Lactis diversity than to the ssp
