Molecular mechanisms of stress resistance in Lactococcus lactis

Smith, William M., Dykes, Gary A., Soomro, Aijaz H. and Turner, Mark S. (2010). Molecular mechanisms of stress resistance in Lactococcus lactis. In Antonio Méndez Vilas (Ed.), Current Research, Technology and Education Topics in Applied Microbiology and Microbial Biotechnology (pp. 1106-1118) Badajoz, Spain: Formatex Research Center.

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Author Smith, William M.
Dykes, Gary A.
Soomro, Aijaz H.
Turner, Mark S.
Title of chapter Molecular mechanisms of stress resistance in Lactococcus lactis
Formatted title
Molecular mechanisms of stress resistance in Lactococcus lactis
Title of book Current Research, Technology and Education Topics in Applied Microbiology and Microbial Biotechnology
Place of Publication Badajoz, Spain
Publisher Formatex Research Center
Publication Year 2010
Sub-type Chapter in textbook
Series Microbiology Book Series
ISBN 9788461461950
8461461959
Editor Antonio Méndez Vilas
Volume number 2 (2)
Chapter number 34
Start page 1106
End page 1118
Total pages 23
Total chapters 93
Collection year 2011
Language eng
Formatted Abstract/Summary
Lactococcus is an economically important starter culture bacterium extensively used in the manufacture of the both soft and hard cheeses. During its growth and storage, and throughout cheese processing, it encounters a variety of stresses including osmotic, oxidative, temperature, acid and cell envelope stress. These stressors can cause damage to DNA, proteins, lipid membranes and peptidoglycan and can lead to reduced growth and acidification rates and if severe enough, cell death. Despite its small genome ∼2.5Mbp) Lactococcus is equipped to withstand stress through a number of specific and non-specific mechanisms. Genes involved in stress resistance and/or responding to stress have been identified using a variety of approaches including site-directed mutagenesis, random mutagenesis, microarrays, proteomics and bioinformatic methods. Further research utilising current and novel methods will yield a better understanding of how Lactococcus deals with stress and lead to innovations in industrial fermentation processes.
©FORMATEX 2010
Keyword Lactococcus
Starter culture
Stress
Oxidative
Acid
Heat
Genes
Q-Index Code BX
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Microbiology Book Series No. 2, Vol 2 of 2 Volumes.

Document type: Book Chapter
Collections: Non HERDC
School of Agriculture and Food Sciences
 
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Created: Sat, 19 Feb 2011, 21:26:52 EST by Dr Mark Turner on behalf of School of Land, Crop and Food Sciences