Non-model bacteria like Pseudomonas putida, Lactococcus lactis and other species have
unique and versatile metabolisms, offering unique opportunities for Synthetic Biology …

Lactococcus lactis (L. lactis) is the primary organism for lactic acid bacteria (LAB) and is a
globally recognized safe microorganism for the regulation of the intestinal micro-ecological …

Cheese is a fermented dairy product, harboring diverse microbial communities (microbiota)
that change over time and vary depending on the type of cheese and their respective starter …

Cheese is characterized by a rich and complex microbiota that plays a vital role during both
production and ripening, contributing significantly to the safety, quality, and sensory …

Lactic acid bacteria (LAB) encompasses industrially relevant bacteria involved in food
fermentations as well as health-promoting members of our autochthonous microbiota. In the …

Lactococcus lactis serves as a paradigm organism for the lactic acid bacteria (LAB).
Extensive research into the molecular biology, metabolism and physiology of several model …

Background Lactococcus lactis is one of the most extensively characterized lactic acid
bacteria, from physiological traits to industrial exploitation. Since last decade, L. lactis has …

Lactic Acid Bacteria (LAB) are extensively employed in the production of various fermented
foods, due to their safe status, ability to affect texture and flavor and finally due to the …

Highlights•Modifying metabolic fluxes in L. lactis and B. subtilis to obtain good production
hosts for food, pharma, and biotechnology.•Overview of synthetic biology tools for L. lactis …

Cells adapt to different conditions via gene expression that tunes metabolism for maximal
fitness. Constraints on cellular proteome may limit such expression strategies and introduce …