Over the past several decades, we have observed a very rapid development in the
biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All …

Staphylococcus aureus is an eminent human pathogen that can colonize the human host
and cause severe life-threatening illnesses. This bacterium can reside in and infect a wide …

Flavour development in dairy fermentations, most notably cheeses, results from a series of
(bio) chemical processes in which the starter cultures provide the enzymes. Particularly the …

Lactic acid bacteria (LAB) have a very long history of use in the manufacturing processes of
fermented foods and a great deal of effort was made to investigate and manipulate the role …

Lactic acid bacteria (LAB) constitute a heterogeneous group of bacteria that are traditionally
used to produce fermented foods. The industrialization of food bio-transformations increased …

Bacteria live in environments that are subject to rapid changes in the availability of the
nutrients that are necessary to provide energy and biosynthetic intermediates for the …

Lactic acid bacteria (LAB) constitute a diverse group of Gram positive obligately fermentative
microorganisms which include both beneficial and pathogenic strains. LAB generally have …

Streptococcus thermophilus is a major dairy starter used for the manufacture of yoghurt and
cheese. The access to three genome sequences, comparative genomics and multilocus …

The remarkable ability of bacteria to adapt efficiently to a wide range of nutritional
environments reflects their use of overlap** regulatory systems that link gene expression …

Many Gram-positive bacteria encode a homolog of Bacillus subtilis CodY, a protein that
controls more than a hundred genes that are typically repressed during rapid growth and …