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Medium-dependent regulation of proteinase gene expression in Lactococcus lactis: control of transcription initiation by specific dipeptides.
Transcriptional gene fusions with the Escherichia coli beta-glucuronidase gene (gusA) were used to study the medium- and growth-dependent expression of the divergently transcribed genes involved inExpand
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Fluorescent Method for Monitoring Cheese Starter Permeabilization and Lysis
ABSTRACT A fluorescence method to monitor lysis of cheese starter bacteria using dual staining with the LIVE/DEAD BacLight bacterial viability kit is described. This kit combines membrane-permeantExpand
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CRISPR analysis of bacteriophage‐insensitive mutants (BIMs) of industrial Streptococcus thermophilus– implications for starter design
Aims:  An efficient approach for generation of bacteriophage‐insensitive mutants (BIMs) of Streptococcus thermophilus starters was described in our laboratory [Mills et al. (2007) J MicrobiolExpand
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Regulation of Proteolytic Enzyme Activity in Lactococcus lactis.
Two different Lactococcus lactis host strains, L. lactis subsp. lactis MG1363 and L. lactis subsp. cremoris SK1128, both containing plasmid pNZ521, which encodes the extracellular serine proteinaseExpand
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Gouda and related cheeses
Publisher Summary This chapter discusses that Gouda and related cheeses are the main representatives of the class of semi-hard cheeses. One way to enhance bacteriological quality is bactofugation.Expand
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A new phage on the 'Mozzarella' block: Bacteriophage 5093 shares a low level of homology with other Streptococcus thermophilus phages
Abstract Streptococcus thermophilus bacteriophage 5093 is a virulent phage that infects the industrial Mozzarella starter CSK939. The genome of phage 5093 is 37,184 base pairs (bps) containing 50Expand
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Analysis of dominant lactic acid bacteria from artisanal raw milk cheeses produced on the mountain Stara Planina, Serbia
Traditional Serbian cheese production has a long history and generates products with rich flavor profiles. To enable the industrial manufacture of these home-made Serbian cheeses, the lactic acidExpand
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Food-grade controlled lysis of Lactococcus lactis for accelerated cheese ripening
An attractive approach to accelerate cheese ripening is to induce lysis of Lactococcus lactis starter strains for facilitated release of intracellular enzymes involved in flavor formation. ControlledExpand
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Efficient method for generation of bacteriophage insensitive mutants of Streptococcus thermophilus yoghurt and mozzarella strains.
Bacteriophage infection of Streptococcus thermophilus is becoming increasingly problematic in many industry fermentations such as yoghurt and mozzarella manufacture. This study describes theExpand
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A Multibacteriocin Cheese Starter System, Comprising Nisin and Lacticin 3147 in Lactococcus lactis, in Combination with Plantaricin from Lactobacillus plantarum
ABSTRACT Functional starter cultures demonstrating superior technological and food safety properties are advantageous to the food fermentation industry. We evaluated the efficacies of single- andExpand
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