Altering textural properties of fermented milk by using surface-engineeredLactococcus lactis
Author:
Affiliation:
1. NIZO B.V.; P.O. Box 20 6710 BA Ede The Netherlands
2. TiFN; P.O. Box 557 6700 AN Wageningen The Netherlands
3. Molecular Genetics; University of Groningen; Nijenborgh 7 9747AG Groningen The Netherlands
Funder
TIFN
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Biochemistry,Bioengineering,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1751-7915.13278/fullpdf
Reference73 articles.
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2. Increased exopolysaccharide production in Lactococcus lactis due to increased levels of expression of the NIZO B40 eps gene cluster;Boels;Appl Environ Microbiol,2003
3. The complete genome sequence of the lactic acid bacterium Lactococcus lactis ssp. lactis IL1403;Bolotin;Genome Res,2001
4. Protein stabilization by salt bridges: concepts, experimental approaches and clarification of some misunderstandings;Bosshard;J Mol Recognit,2004
5. Genetic construction of nisin-producing Lactococcus lactis subsp. cremoris and analysis of a rapid method for conjugation;Broadbent;Appl Environ Microbiol,1991
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