F. Fonseca

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M. Bouix2
H. Velly2
F. Gehrke1
Armanda Colaço1
Cristina Calvo1
2M. Bouix
2H. Velly
1F. Gehrke
1Armanda Colaço
1Cristina Calvo
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This work aimed at characterizing the biochemical and biophysical properties of the membrane of Lactococcus lactis TOMSC161 cells during fermentation at different temperatures, in relation to their freeze-drying and storage resistance. Cells were cultivated at two different temperatures (22 and 30 °C) and were harvested at different growth phases (from the(More)
Lactococcus lactis is a lactic acid bacterium used in the production of many fermented foods, such as dairy products. Here, we report the genome sequence of L. lactis subsp. lactis TOMSC161, isolated from nonscalded curd pressed cheese. This genome sequence provides information in relation to dairy environment adaptation.
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