From field to fermentation: The origins of Lactococcus lactis and its domestication to the dairy environment

Food Microbiology

Volumn 47, Issue , 2015, Pages 45-61

  Cavanagh, Daniel ^a,b   Fitzgerald, Gerald F ^b   McAuliffe, Olivia ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Amino acid auxotrophy; Comparative genomics; Environments; Lactococcus; Sugar metabolism

Indexed keywords

LACTOCOCCUS; LACTOCOCCUS LACTIS;

ANIMAL; BACTERIAL GENOME; CLASSIFICATION; DAIRY PRODUCT; ENVIRONMENT; FERMENTATION; GENETIC VARIABILITY; GENETICS; GENOTYPE; HORIZONTAL GENE TRANSFER; ISOLATION AND PURIFICATION; LACTOCOCCUS LACTIS; MICROBIOLOGY; MILK; PHENOTYPE; PHYLOGENY; PHYSIOLOGY; PLANT;

ANIMALS; DAIRY PRODUCTS; ENVIRONMENT; FERMENTATION; GENE TRANSFER, HORIZONTAL; GENETIC VARIATION; GENOME, BACTERIAL; GENOTYPE; LACTOCOCCUS LACTIS; MILK; PHENOTYPE; PHYLOGENY; PLANTS;

EID: 84914169012     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.11.001     Document Type: Review

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