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Journal Abstract Search

494 related items for PubMed ID: 30029618

  • 1. Resistance to bacteriocin Lcn972 improves oxygen tolerance of Lactococcus lactis IPLA947 without compromising its performance as a dairy starter.
    López-González MJ, Campelo AB, Picon A, Rodríguez A, Martínez B.
    BMC Microbiol; 2018 Jul 20; 18(1):76. PubMed ID: 30029618
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  • 2. Contribution of the CesR-regulated genes llmg0169 and llmg2164-2163 to Lactococcus lactis fitness.
    Roces C, Campelo AB, Veiga P, Pinto JP, Rodríguez A, Martínez B.
    Int J Food Microbiol; 2009 Aug 15; 133(3):279-85. PubMed ID: 19559493
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  • 3. Adaptive Evolution of Industrial Lactococcus lactis Under Cell Envelope Stress Provides Phenotypic Diversity.
    López-González MJ, Escobedo S, Rodríguez A, Neves AR, Janzen T, Martínez B.
    Front Microbiol; 2018 Aug 15; 9():2654. PubMed ID: 30455679
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  • 5. Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct culture.
    Garde S, Tomillo J, Gaya P, Medina M, Nuñez M.
    J Agric Food Chem; 2002 Jun 05; 50(12):3479-85. PubMed ID: 12033814
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  • 8. Adaptive Laboratory Evolution as a Means To Generate Lactococcus lactis Strains with Improved Thermotolerance and Ability To Autolyze.
    Dorau R, Chen J, Liu J, Ruhdal Jensen P, Solem C.
    Appl Environ Microbiol; 2021 Oct 14; 87(21):e0103521. PubMed ID: 34406823
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  • 9. Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS.
    Ruggirello M, Giordano M, Bertolino M, Ferrocino I, Cocolin L, Dolci P.
    Food Microbiol; 2018 Sep 14; 74():132-142. PubMed ID: 29706329
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  • 10. Prophage induction in Lactococcus lactis by the bacteriocin Lactococcin 972.
    Madera C, García P, Rodríguez A, Suárez JE, Martínez B.
    Int J Food Microbiol; 2009 Jan 31; 129(1):99-102. PubMed ID: 19056139
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  • 13. Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk cheese.
    Garde S, Avila M, Arias R, Gaya P, Nuñez M.
    Int J Food Microbiol; 2011 Oct 17; 150(1):59-65. PubMed ID: 21849216
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  • 17. Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk.
    Alegría A, Delgado S, Roces C, López B, Mayo B.
    Int J Food Microbiol; 2010 Sep 30; 143(1-2):61-6. PubMed ID: 20708289
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  • 18. Transcriptional responses in Lactococcus lactis subsp. cremoris to the changes in oxygen and redox potential during milk acidification.
    Larsen N, Brøsted Werner B, Jespersen L.
    Lett Appl Microbiol; 2016 Aug 30; 63(2):117-23. PubMed ID: 27234372
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  • 20. Use of non-growing Lactococcus lactis cell suspensions for production of volatile metabolites with direct relevance for flavour formation during dairy fermentations.
    van de Bunt B, Bron PA, Sijtsma L, de Vos WM, Hugenholtz J.
    Microb Cell Fact; 2014 Dec 10; 13():176. PubMed ID: 25492249
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