Lactose conversion by lactic acid bacteria is of high industrial relevance and consistent starter culture quality is of outmost importance. We observed that\ua0Lactococcus lactis\ua0using the high-affinity lactose-phosphotransferase system excreted galactose towards the end of the lactose consumption phase. The excreted galactose was re-consumed after lactose depletion. The\ua0lacSgene, known to encode a lactose permease with affinity for galactose, a putative galactose–lactose antiporter, was upregulated under the conditions studied. When transferring cells from anaerobic to respiration-permissive conditions, lactose-assimilating strains exhibited a long and non-reproducible lag phase. Through systematic preculture experiments, the presenc...
Since the 1970s, galactose metabolism in Lactococcus lactis has been in debate. Different studies le...
About 60 strains of intestinal bacteria were cultured in lactulose-containing media to quantitate bo...
We show that sweetening of food products by natural fermentation can be achieved by a combined metab...
Accumulation of galactose in dairy products due to partial lactose fermentation by lactic acid bacte...
The ability to utilize lactose is requisite for lactic acid bacteria used as starters in the dairy i...
Since the 1970s, galactose metabolism in Lactococcus lactis has been in debate. Different studies le...
Abstract We show that sweetening of food products by natural fermentation can be achieved by a combi...
The lactose operon (lacTEGF) from Lactobacillus casei strain BL23 has been previously studied. The l...
Fermented food products are consumed world-wide, every day, and the demand is growing as intake incr...
Lactose, as the main carbon source of lactic acid bacteria in the process of dairy fermentation, is ...
Lactose intolerance (LI) is a condition affecting many adults. This condition is triggered by the ph...
Short English Summary Lactococcus lactis is a lactic acid bacterium used in the dairy industry. This...
<p>Several lactic acid bacteria (LAB) produce exopolysaccharides (EPS). EPSs produced by LAB a...
Lactose-intolerance is manifested in 50 % of the world’s population. This can be remediated by remov...
Since the 1970s, galactose metabolism in Lactococcus lactis has been in debate. Different studies le...
About 60 strains of intestinal bacteria were cultured in lactulose-containing media to quantitate bo...
We show that sweetening of food products by natural fermentation can be achieved by a combined metab...
Accumulation of galactose in dairy products due to partial lactose fermentation by lactic acid bacte...
The ability to utilize lactose is requisite for lactic acid bacteria used as starters in the dairy i...
Since the 1970s, galactose metabolism in Lactococcus lactis has been in debate. Different studies le...
Abstract We show that sweetening of food products by natural fermentation can be achieved by a combi...
The lactose operon (lacTEGF) from Lactobacillus casei strain BL23 has been previously studied. The l...
Fermented food products are consumed world-wide, every day, and the demand is growing as intake incr...
Lactose, as the main carbon source of lactic acid bacteria in the process of dairy fermentation, is ...
Lactose intolerance (LI) is a condition affecting many adults. This condition is triggered by the ph...
Short English Summary Lactococcus lactis is a lactic acid bacterium used in the dairy industry. This...
<p>Several lactic acid bacteria (LAB) produce exopolysaccharides (EPS). EPSs produced by LAB a...
Lactose-intolerance is manifested in 50 % of the world’s population. This can be remediated by remov...
Since the 1970s, galactose metabolism in Lactococcus lactis has been in debate. Different studies le...
About 60 strains of intestinal bacteria were cultured in lactulose-containing media to quantitate bo...
We show that sweetening of food products by natural fermentation can be achieved by a combined metab...