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Employing lytic phage-mediated horizontal gene transfer in Lactococcus lactis

  • Published:2020-09-14 Issue:9 Volume:15 Page:e0238988
  • ISSN:1932-6203
  • Container-title:PLOS ONE
  • language:en
  • Short-container-title:PLoS ONE

Author:

Marcelli Barbara,Karsens Harma,Nijland Mark,Oudshoorn Ruben,Kuipers Oscar P.,Kok Jan

Funder

Dutch ministry of economic affairs

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference47 articles.

1. A review on Lactococcus lactis: from food to factory;AA-L Song;Microbial Cell Factories,2017

2. The impact of lactic acid bacteria on cheese flavor;NF Olson;FEMS Microbiology Letters,1990

3. Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products;G Smit;FEMS Microbiology Reviews,2005

4. Putting microbes to work: Dairy fermentation, cell factories and bioactive peptides;M Hayes;Part I: Overview. Biotechnology Journal,2007

5. Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway;EH Ayad;J Appl Microbiol,2001

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