Plasmid content and bacteriocin production by five strains of Lactococcus lactis isolated from semi-hard homemade cheese

Canadian Journal of Microbiology

Volumn 52, Issue 11, 2006, Pages 1110-1120

  Kojic, Milan ^a   Strahinic, Ivana ^a   Fira, Djordje ^a   Jovcic, Branko ^a   Topisirovic, Ljubisa ^a  

^a INSTITUTE OF MOLECULAR GENETICS AND GENETIC ENGINEERING   (Serbia)

Author keywords

Bacteriocin; Lactococci; Natural isolates; Plasmid curing

Indexed keywords

BACTERIOCIN; LACTOCOCCI; NATURAL ISOLATES; PLASMID CURING;

BACTERIA; DAIRY PRODUCTS; GENETIC ENGINEERING; MOLECULAR BIOLOGY; STRAIN;

PIGMENTS;

BACTERIOCIN; LACTOCOCCIN; LACTOCOCCIN A; LACTOCOCCIN B; PROTEINASE; UNCLASSIFIED DRUG;

BACTERIUM; FOOD; GENE; PLASMID; PROTEIN;

ARTICLE; BACTERIAL GENE; BACTERIAL STRAIN; CATABOLISM; CHEESE; CONTROLLED STUDY; DNA DNA HYBRIDIZATION; FERMENTATION; IMMUNITY; LACTOCOCCUS LACTIS; LCNB GENE; MICROFLORA; NONHUMAN; NUCLEOTIDE SEQUENCE; PLASMID; PRIORITY JOURNAL; PRTP GENE; REPLICON;

BACTERIOCINS; CARBOHYDRATE METABOLISM; CHEESE; FOOD MICROBIOLOGY; LACTOCOCCUS LACTIS; PLASMIDS;

LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS;

EID: 33846963757     PISSN: 00084166     EISSN: None     Source Type: Journal    
DOI: 10.1139/W06-072     Document Type: Article

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