Contribution of the CesR-regulated genes llmg0169 and llmg2164-2163 to Lactococcus lactis fitness

International Journal of Food Microbiology

Volumn 133, Issue 3, 2009, Pages 279-285

  Roces, Clara ^a   Campelo, Ana B ^a   Veiga, Patrick ^b   Pinto, João P C ^c   Rodríguez, Ana ^a   Martínez, Beatriz ^a  

^a DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

^b CEMAGREF   (France)

^c UNIVERSITY OF GRONINGEN   (Netherlands)

Author keywords

CesSR; Dairy starters; Lactococcus lactis; Strain fitness; Stress response

Indexed keywords

ANTIINFECTIVE AGENT; BACTERIOCIN; LACTOCOCCIN; PROTEIN; SODIUM CHLORIDE;

ARTICLE; BACTERIAL GENE; BACTERIAL MEMBRANE; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIAL VIABILITY; CHEESEMAKING; CONTROLLED STUDY; DAIRY INDUSTRY; DAIRY PRODUCT; FREEZE DRYING; GENE ACTIVATION; GENE CONTROL; GENE EXPRESSION REGULATION; GENE MUTATION; GENE OVEREXPRESSION; HEAT; HEAT SENSITIVITY; KNOCKOUT GENE; LACTOBACILLUS DELBRUECKII; NONHUMAN; OPERON; PH; PHENOTYPE; REGULON; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; STARTER CULTURE; STRESS; TRANSCRIPTOMICS; UPREGULATION; WILD TYPE;

ADAPTATION, PHYSIOLOGICAL; BACTERIOCINS; GENE EXPRESSION REGULATION, BACTERIAL; GENES, BACTERIAL; LACTOCOCCUS LACTIS; MICROBIAL VIABILITY; STRESS, PHYSIOLOGICAL; TRANSCRIPTION FACTORS;

LACTOCOCCUS LACTIS;

EID: 67650270642     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.06.002     Document Type: Article

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