Clustered regularly interspaced short palindromic repeats (CRISPRs) along with Cas
proteins is a widespread system across bacteria and archaea that causes interference …

This review focuses on the considerable amount of research directed at defining the
accumulation of esters during fermentation and their contribution to aromas in foods and …

Lactobacilli belong to the lactic acid bacteria, which play a key role in industrial and artisan
food raw-material fermentation, including a large variety of fermented dairy products. Next to …

Background Lactic acid bacteria (LAB) are a group of gram-positive, lactic acid producing
Firmicutes. They have been extensively used in food fermentations, including the production …

Lactobacillus plantarum is a ubiquitous microorganism that is able to colonize several
ecological niches, including vegetables, meat, dairy substrates and the gastro‐intestinal …

Many food fermentations are performed using mixed cultures of lactic acid bacteria.
Interactions between strains are of key importance for the performance of these …

Background Microbial life dominates the earth, but many species are difficult or even
impossible to study under laboratory conditions. Sequencing DNA directly from the …

This study investigated features of the acid tolerance response (ATR) in Lactobacillus casei
ATCC 334. To optimize ATR induction, cells were acid adapted for 10 or 20 min at different …

Streptococcus thermophilus has “Generally Recognized as Safe” status and is extensively
used for the manufacture of several important fermented dairy foods, including yoghurt and …

A Lactobacillus brevis strain with the ability to synthesize butanol from glucose was
constructed by metabolic engineering. The genes crt, bcd, etfB, etfA, and hbd, composing …