Lactococcus lactis surface

Li, C., Bai, J., CaL Z., Ouyang, F. (2002). Optimization of a cultural medium for bacteriocin production by Lactococcus lactis using response surface methodology. Journal of Biotechnology, 95(1), 27-34. 

The surface stiffness-dependent behaviour of bacteria has been less explored compared with that of mammalian cells. Using polyelectrolyte multilayer thin films composed of poly(allylamine hydrochloride) and poly(acrylic acid) as model materials, Lichter et al. found that the adhesion of Staphylococcus epidermidis is positively correlated with the stiffness of this material with a varied Young s modulus from 0.8 to 80 MPa, independent of surface roughness and charge density. Other photo-cross-linkable polyelectrolyte films made from poly(L-lysine) (PLL) and hya-luronan derivative modified with photo-reactive vinylbenzyl groups (HAVE) have also been examined. The adhesion and growth of two model bacteria, E. coli and Lactococcus lactis, were examined on the softer (non-cross-linked) and stiffer... 

Engineering the cell surface display of cohesins for assembly of cellulosome-inspired enzyme complexes on Lactococcus lactis. Microb. Cell Eact, 9, 69. 

Benbouziane, B., Ribelles, R, Aubry, C., et al. (2013) Development of a stress-inducible controlled expression (SICE) system in Lactococcus lactis for the production and delivery of therapeutic molecules at mucosal surfaces. J Biotechnol 168,120-129. 

Cortes-Perez, N.G., Azevedo, V., Alcocer-Gonzalez, J.M., et al. (2005) Cell-surface display of E7 antigen from human papillomavirus type-16 in Lactococcus lactis and in Lactobacillus plantarum using a new cell-wall anchor from lactobacilli. J Drug Targ 13, 89-98. 

Pontes, D., Innocentin, S., Del Carmen, S., et al. (2012) Production of Fibronectin Binding Protein A at the surface of Lactococcus lactis increases plasmid transfer in vitro and in vivo. PLoS One 7, e44892. 

Le, D.T., Tran, T.L., Duviau, M.R, et al. (2013) Unraveling the role of surface mucus-binding protein and pili in muco-adhesion of Lactococcus lactis. PLoS One 8, e79850. 

Meyrand, M., Guillot, A., Goin, M., et al. (2013) Surface proteome analysis of a natural isolate of Lactococcus lactis reveals the presence of piU able to bind human intestinal epithelial cells. Mol Cell Proteomics 12, 3935-3947. 

Members of three genera are used as cheese starters. For cheeses that are cooked to a temperature below about 39°C, species of Lactococcus, usually Lc. lactis ssp. cremoris, are used, i.e. for Cheddar, Dutch, Blue, surface mould and surface-smear families. For high-cooked varieties, a thermophilic Lactobacillus culture is used, either alone (e.g. Parmesan) or with Streptococcus salivarius ssp. thermophilus (e.g. most Swiss varieties and Mozzarella). Leuconostoc spp. are included in the starter for some cheese varieties, e.g. Dutch types the function is to produce diacetyl and C02 from citrate rather than acid production. 

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