Ontology highlight
ABSTRACT:
SUBMITTER: Marcelli B
PROVIDER: S-EPMC7489543 | biostudies-literature | 2020
REPOSITORIES: biostudies-literature
Marcelli Barbara B Karsens Harma H Nijland Mark M Oudshoorn Ruben R Kuipers Oscar P OP Kok Jan J
PloS one 20200914 9
Lactococcus lactis is a lactic acid bacterium widely used as a starter culture in the manufacture of dairy products, especially a wide variety of cheeses. Improved industrial strains would help to manufacture better food products that can meet the industry's and consumer's demands with respect to e.g. quality, taste, texture and shelf life. Bacteriophage infection of L. lactis starter cultures represents one of the main causes of fermentation failure and consequent economic losses for the dairy ...[more]