Comparative transcriptome analysis of Lactococcus lactis subsp. cremoris strains under conditions simulating Cheddar cheese manufacture

International Journal of Food Microbiology

Volumn 146, Issue 3, 2011, Pages 263-275

  Taïbi, Amel ^a   Dabour, Nassra ^a,b   Lamoureux, Maryse ^c   Roy, Denis ^a   LaPointe, Gisèle ^a  

^a LAVAL UNIVERSITY   (Canada)

^b Alexandria University   (Egypt)

^c Agropur inc   (Canada)

Author keywords

Cheese; Comparative transcriptome hybridization; Core transcriptome; Lactococcus lactis subsp. cremoris; RT qPCR

Indexed keywords

CHAPERONE; OLIGOPEPTIDE; PEPTIDASE; PROTEINASE; TRANSCRIPTOME;

ACIDITY; AMINO ACID METABOLISM; ARTICLE; BACTERIAL GENE; BACTERIAL GROWTH; BCAT GENE; CARBOHYDRATE METABOLISM; CELL DIVISION; CELL METABOLISM; CHEESE; CHEESEMAKING; CODY GENE; ENZYME ACTIVITY; GENE EXPRESSION; GENE EXPRESSION PROFILING; GENE REPRESSION; GENE SEQUENCE; HEAT STRESS; HEATING; LACTOCOCCUS LACTIS CREMORIS; NONHUMAN; NUCLEOTIDE SEQUENCE; OSMOTIC STRESS; SALT STRESS; TEMPERATURE SENSITIVITY;

ANIMALS; CHEESE; COOKING; DNA PRIMERS; FERMENTATION; GENE EXPRESSION PROFILING; GENE EXPRESSION REGULATION, BACTERIAL; LACTOCOCCUS LACTIS; OLIGONUCLEOTIDE ARRAY SEQUENCE ANALYSIS; RNA, BACTERIAL; SPECIES SPECIFICITY; TEMPERATURE;

LACTOCOCCUS LACTIS SUBSP. CREMORIS;

EID: 79954508234     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.02.034     Document Type: Article

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