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 …

It is now generally recognized that cell growth conditions in nature are often suboptimal
compared to controlled conditions provided in the laboratory. Natural stresses like starvation …

Bacteria can encounter a variety of physical conditions during their life. Bacterial cells are
able to survive these (often adverse) conditions by the induction of specific or general …

The dairy organism, Lactococcus lactis, is continuously exposed to stress conditions
generated during industrial processes. To identify the mechanisms that confer resistance to …

Lactic acid bacteria (LAB) are important starter, commensal, or pathogenic microorganisms.
The stress physiology of LAB has been studied in depth for over 2 decades, fueled mostly by …

Lactococcus lactis growth is accompanied by lactic acid production, which results in
acidification of the medium and arrest of cell multiplication. Despite growth limitation at low …

Lactic acid bacteria (LAB) are a functionally related group of organisms known primarily for
their bioprocessing roles in food and beverages. The largest variety of metabolic properties …

Sixty-three strains of the taxonomically related species Lactobacillus plantarum subsp.
plantarum, L. plantarum subsp. argentoratensis, L. paraplantarum and L. pentosus isolated …

The lactic acid tolerance response (LATR) of the lactic acid bacterium Lactococcus lactis
subsp. lactis has been studied. A dramatic increase in survival to a severe acid stress (pH …

This report describes the use of an oligonucleotide macroarray to profile the expression of
375 genes in Lactococcus lactis subsp. lactis IL1403 during heat, acid, and osmotic stress. A …