Resistance to bacteriocin Lcn972 improves oxygen tolerance of Lactococcus lactis IPLA947 without compromising its performance as a dairy starter

Abstract Background Lactococcus lactis is the main component of the mesophilic starters used in cheese manufacture. The success of milk fermentation relies on the viability and metabolic activity of the starter bacteria. Therefore, robust strains able to withstand the harsh conditions encountered du...

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Bibliographic Details
Main Authors: María Jesús López-González, Ana Belén Campelo, Antonia Picon, Ana Rodríguez, Beatriz Martínez
Format: Article
Language:English
Published: BMC 2018-07-01
Series:BMC Microbiology
Subjects:
Online Access:http://link.springer.com/article/10.1186/s12866-018-1222-8