Lactococcus lactis subsp. lactis strain YF11 is a food preservative bacterium with a high capacity to produce nisin. Here, we announce the draft genome sequence of Lactococcus lactis subsp. lactis YF11 (2,527,433 bp with a G+C content of 34.81%).

The aim of this work was to identify genes in Lactococcus lactis subsp. lactis IL1403 and Lactococcus lactis subsp. cremoris Wg2 important for adsorption of the 936-species phages bIL170 and phi 645, respectively. Random insertional mutagenesis of the two L. lactis strains was carried out with the vector pGh9:ISS1, and integrants that were resistant to phage infection and showed reduced phage a...

The rDNA sequencing data obtained during the last 5 years in several laboratories clearly demonstrate that within the heterogeneous genus Kluyveromyces there is a group of highly related species, which we refer to as the genus Zygofabospora Kudriavzev 1960 emend. G. Naumov 2002. This genus includes four hybridizing species, Zf. marxiana, Zf. dobzhanskii, Zf. lactis, Zf. wickerhamii (Zygofabospo...

Two transposition vectors, pTV32 and pLTV1, containing transposon Tn917 derivatives TV32 and LTV1, respectively, were introduced into Lactococcus lactis subsp. lactis MG1614. It was found that pTV32 and pLTV1 replicate and that TV32 and LTV1 transpose in this strain. A protocol for production of a collection of Tn917 insertions in L. lactis subsp. lactis was developed. The physical locations of...

Lactococcus lactis is one of the most extensively used lactic acid bacteria for the manufacture of dairy products. Exploring the biodiversity of L. lactis is extremely promising both to acquire new knowledge and for food and health-driven applications. L. lactis is divided into four subspecies: lactis, cremoris, hordniae and tructae, but only subsp. lactis and subsp. cremoris are of industrial ...

ABSTRACT: The growth rate of two probiotic strains with documented health effects was studied in ultra-high temperature treated milk separately and beside each other. The probiotic strains were Lactobacillus acidophilus (La-5) and Bifidobacterium lactis (Bb-12). Fermentation was followed for 12 h at 37 ˚C and the samples were analyzed for pH, titratable acidity and viable counts of probiotic ba...

abstract: the growth rate of two probiotic strains with documented health effects was studied in ultra-high temperature treated milk separately and beside each other. the probiotic strains were lactobacillus acidophilus (la-5) and bifidobacterium lactis (bb-12). fermentation was followed for 12 h at 37 ˚c and the samples were analyzed for ph, titratable acidity and viable counts of probiotic ba...