Bacteriocins are bacterially produced antimicrobial peptides with narrow or broad host
ranges. Many bacteriocins are produced by food-grade lactic acid bacteria, a phenomenon …

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 …

Lantibiotics are peptide-derived antimicrobial agents that are ribosomally synthesized and
posttranslationally modified to their biologically active forms. The name lantibiotics was …

Lactococcus lactis is a Gram-positive lactic acid bacterium that, in addition to its traditional
use in food fermentations, is increasingly used in modern biotechnological applications. In …

The importance of starter cultures to cheese manufacture and ripening is well known.
Starters are inoculated into cheese milk at a level of∼ 10 6 cfu/mL either from a bulk culture …

Lysis of dairy starters is a prerequisite for optimum cheese maturation, since intracellular
starter enzymes, particularly peptidases, can then play their role. Here we describe the …

Abstract Background The NI sin-C ontrolled gene E xpression system NICE of Lactococcus
lactis is one of the most widespread used expression systems of Gram-positive bacteria. It is …

Background The recently sequenced genome of Lactobacillus helveticus DPC4571 [1]
revealed a dairy organism with significant homology (75% of genes are homologous) to a …

Lactic acid bacteria are widely used in industrial fermentation. The potential use of these
bacteria as homologous and heterologous protein expression hosts has been investigated …

The industrial demand for enzymes is constantly increasing, with the global enzyme market
dominated by the food and pharmaceutical industries. However, the use of enzymes is still …