Fermentation-induced variation in heat and oxidative stress phenotypes of Lactococcus lactis MG1363 reveals transcriptome signatures for robustness

• Published in: Microbial cell factories Vol. 13; no. 1; p. 148
• Main Authors: Dijkstra, Annereinou R, Alkema, Wynand, Starrenburg, Marjo J C, Hugenholtz, Jeroen, van Hijum, Sacha A F T, Bron, Peter A
• Format: Journal Article
• Language: English
• Published: England BioMed Central Ltd 04.11.2014; BioMed Central
• Subjects: Analysis; Chemical properties; Dairy Products; Deoxyribonucleic acid; Design; DNA; Experiments; Fermentation; Gene expression; Genes; Genetic aspects; Genetic engineering; Genomes; Genomics; Growth rate; Heat; Hot Temperature; Hybridization; Instrument industry; Lactococcus lactis; Lactococcus lactis - genetics; Lactococcus lactis - metabolism; Microbial Viability - genetics; Milk; Oxidative stress; Oxidative Stress - physiology; Phenotype; Production processes; Thiols; United States

Lactococcus lactis is industrially employed to manufacture various fermented dairy products. The most cost-effective method for the preservation of L. lactis starter cultures is spray drying, but during this process cultures encounter heat and oxidative stress, typically resulting in low survival ra...