Dynamic Analysis of the Lactococcus lactis Transcriptome in Cheeses Made from Milk Concentrated by Ultrafiltration Reveals Multiple Strategies of Adaptation to Stresses

Autor: Marina Cretenet, Sergine Even, Sophie Jeanson, Michel Piot, Yves Le Loir, Laurence Girbal, Vincent Ulvé, Pascal Loubière, Sébastien Nouaille, Valérie Laroute, Muriel Cocaign-Bousquet, Sylvie Lortal

Publikováno v: Applied and Environmental Microbiology
Applied and Environmental Microbiology, 2011, 77 (1), pp.247-257. ⟨10.1128/AEM.01174-10⟩
Applied and Environmental Microbiology, American Society for Microbiology, 2011, 77 (1), pp.247-257. ⟨10.1128/AEM.01174-10⟩

Lactococcus lactis is used extensively for the production of various cheeses. At every stage of cheese fabrication, L. lactis has to face several stress-generating conditions that result from its own modification of the environment as well as externa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::873366e95f4772038e93a2e7f4251692
https://doi.org/10.1128/aem.01174-10

RNA extraction from cheese for analysis of in situ gene expression of Lactococcus lactis

Autor: J. Fauquant, Sylvie Lortal, Florence Valence, Christophe Monnet, Hélène Falentin, Vincent Ulvé

Publikováno v: Journal of Applied Microbiology
Journal of Applied Microbiology, Wiley, 2008, 105, pp.1327-1333. ⟨10.1111/j.1365-2672.2008.03869.x⟩

Aims: The isolation of high-quality RNA from cheese is a prerequisite for analysis of in situ gene expression of dairy micro-organisms. Methods and Results: A method for rapid isolation of bacterial cells from cheese using cold citrate buffer followe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0857966640a7648368bfaf6e69f0f88
https://hal.archives-ouvertes.fr/hal-01195424