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Lactococci
''Lactococcus'' is a genus of lactic acid bacteria that were formerly included in the genus ''Streptococcus'' Group N1. They are known as homofermenters meaning that they produce a single product, lactic acid in this case, as the major or only product of glucose fermentation. Their homofermentative character can be altered by adjusting environmental conditions such as pH, glucose concentration, and nutrient limitation. They are gram-positive, catalase-negative, non- motile cocci that are found singly, in pairs, or in chains. The genus contains strains known to grow at or below 7˚C. Twelve species of ''Lactococcus'' are currently recognized. They are: *'' Lactococcus chungangensis'' *'' Lactococcus formosensis'' *'' Lactococcus fujiensis'' *'' Lactococcus garvieae'' **''L. garvieae subsp. garvieae **''L. garvieae subsp. bovis *'' Lactococcus hircilactis'' *'' Lactococcus lactis'' **''L. lactis'' subsp. ''cremoris'' **''L. lactis'' subsp. ''hordniae'' **''L. lactis'' subsp. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactococcus Plantarum
''Lactococcus'' is a genus of lactic acid bacteria that were formerly included in the genus ''Streptococcus'' Group N1. They are known as homofermenters meaning that they produce a single product, lactic acid in this case, as the major or only product of glucose fermentation. Their homofermentative character can be altered by adjusting environmental conditions such as pH, glucose concentration, and nutrient limitation. They are gram-positive, catalase-negative, non-motile cocci that are found singly, in pairs, or in chains. The genus contains strains known to grow at or below 7˚C. Twelve species of ''Lactococcus'' are currently recognized. They are: *''Lactococcus chungangensis'' *''Lactococcus formosensis'' *'' Lactococcus fujiensis'' *''Lactococcus garvieae'' **''L. garvieae subsp. garvieae **''L. garvieae subsp. bovis *'' Lactococcus hircilactis'' *''Lactococcus lactis'' **''L. lactis'' subsp. ''cremoris'' **''L. lactis'' subsp. ''hordniae'' **''L. lactis'' subsp. ''lactis'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactococcus Formosensis
''Lactococcus'' is a genus of lactic acid bacteria that were formerly included in the genus ''Streptococcus'' Group N1. They are known as homofermenters meaning that they produce a single product, lactic acid in this case, as the major or only product of glucose fermentation. Their homofermentative character can be altered by adjusting environmental conditions such as pH, glucose concentration, and nutrient limitation. They are gram-positive, catalase-negative, non-motile cocci that are found singly, in pairs, or in chains. The genus contains strains known to grow at or below 7˚C. Twelve species of ''Lactococcus'' are currently recognized. They are: *'' Lactococcus chungangensis'' *'' Lactococcus formosensis'' *'' Lactococcus fujiensis'' *''Lactococcus garvieae'' **''L. garvieae subsp. garvieae **''L. garvieae subsp. bovis *'' Lactococcus hircilactis'' *''Lactococcus lactis'' **''L. lactis'' subsp. ''cremoris'' **''L. lactis'' subsp. ''hordniae'' **''L. lactis'' subsp. ''lactis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactococcus Chungangensis
''Lactococcus'' is a genus of lactic acid bacteria that were formerly included in the genus ''Streptococcus'' Group N1. They are known as homofermenters meaning that they produce a single product, lactic acid in this case, as the major or only product of glucose fermentation. Their homofermentative character can be altered by adjusting environmental conditions such as pH, glucose concentration, and nutrient limitation. They are gram-positive, catalase-negative, non-motile cocci that are found singly, in pairs, or in chains. The genus contains strains known to grow at or below 7˚C. Twelve species of ''Lactococcus'' are currently recognized. They are: *'' Lactococcus chungangensis'' *''Lactococcus formosensis'' *'' Lactococcus fujiensis'' *''Lactococcus garvieae'' **''L. garvieae subsp. garvieae **''L. garvieae subsp. bovis *'' Lactococcus hircilactis'' *''Lactococcus lactis'' **''L. lactis'' subsp. ''cremoris'' **''L. lactis'' subsp. ''hordniae'' **''L. lactis'' subsp. ''lactis' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactococcus Taiwanensis
''Lactococcus'' is a genus of lactic acid bacteria that were formerly included in the genus ''Streptococcus'' Group N1. They are known as homofermenters meaning that they produce a single product, lactic acid in this case, as the major or only product of glucose fermentation. Their homofermentative character can be altered by adjusting environmental conditions such as pH, glucose concentration, and nutrient limitation. They are gram-positive, catalase-negative, non-motile cocci that are found singly, in pairs, or in chains. The genus contains strains known to grow at or below 7˚C. Twelve species of ''Lactococcus'' are currently recognized. They are: *'' Lactococcus chungangensis'' *'' Lactococcus formosensis'' *'' Lactococcus fujiensis'' *''Lactococcus garvieae'' **''L. garvieae subsp. garvieae **''L. garvieae subsp. bovis *'' Lactococcus hircilactis'' *''Lactococcus lactis'' **''L. lactis'' subsp. ''cremoris'' **''L. lactis'' subsp. ''hordniae'' **''L. lactis'' subsp. ''lactis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactococcus Raffinolactis
''Lactococcus'' is a genus of lactic acid bacteria that were formerly included in the genus ''Streptococcus'' Group N1. They are known as homofermenters meaning that they produce a single product, lactic acid in this case, as the major or only product of glucose fermentation. Their homofermentative character can be altered by adjusting environmental conditions such as pH, glucose concentration, and nutrient limitation. They are gram-positive, catalase-negative, non-motile cocci that are found singly, in pairs, or in chains. The genus contains strains known to grow at or below 7˚C. Twelve species of ''Lactococcus'' are currently recognized. They are: *''Lactococcus chungangensis'' *''Lactococcus formosensis'' *'' Lactococcus fujiensis'' *''Lactococcus garvieae'' **''L. garvieae subsp. garvieae **''L. garvieae subsp. bovis *'' Lactococcus hircilactis'' *''Lactococcus lactis'' **''L. lactis'' subsp. ''cremoris'' **''L. lactis'' subsp. ''hordniae'' **''L. lactis'' subsp. ''lactis'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactic Acid Bacteria
Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped ( bacilli) or spherical ( cocci) bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation, giving them the common name lactic acid bacteria (LAB). Production of lactic acid has linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evidenced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactococcus Laudensis
''Lactococcus laudensis'' is a Gram-positive and non-spore-forming bacterium from the genus ''Lactococcus'' which has been isolated from raw cow milk from Val Trompia in Italy Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical .... References Streptococcaceae Bacteria described in 2015 Milk {{Firmicutes-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catalase
Catalase is a common enzyme found in nearly all living organisms exposed to oxygen (such as bacteria, plants, and animals) which catalyzes the decomposition of hydrogen peroxide to water and oxygen. It is a very important enzyme in protecting the cell from oxidative damage by reactive oxygen species (ROS). Catalase has one of the highest turnover numbers of all enzymes; one catalase molecule can convert millions of hydrogen peroxide molecules to water and oxygen each second. Catalase is a tetramer of four polypeptide chains, each over 500 amino acids long. It contains four iron-containing heme groups that allow the enzyme to react with hydrogen peroxide. The optimum pH for human catalase is approximately 7, and has a fairly broad maximum: the rate of reaction does not change appreciably between pH 6.8 and 7.5. The pH optimum for other catalases varies between 4 and 11 depending on the species. The optimum temperature also varies by species. Structure Human catalase forms ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Streptococcaceae
Streptococcaceae are a family of Gram-positive bacteria, placed within the order Lactobacillales. Representative genera include '' Lactococcus'', '' Lactovum'', and ''Streptococcus ''Streptococcus'' is a genus of gram-positive ' (plural ) or spherical bacteria that belongs to the family Streptococcaceae, within the order Lactobacillales (lactic acid bacteria), in the phylum Bacillota. Cell division in streptococci occu ...''. References Lactobacillales Bacteria families {{lactobacilli-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Proteins
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, responding to stimuli, providing structure to cells and organisms, and transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the nucleotide sequence of their genes, and which usually results in protein folding into a specific 3D structure that determines its activity. A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called peptides. The individual amino acid residues are bonded together by peptide bonds and adjacent amino acid residues. The sequence of amino acid residues in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biotechnology
Biotechnology is the integration of natural sciences and engineering sciences in order to achieve the application of organisms, cells, parts thereof and molecular analogues for products and services. The term ''biotechnology'' was first used by Károly Ereky in 1919, meaning the production of products from raw materials with the aid of living organisms. Definition The concept of biotechnology encompasses a wide range of procedures for modifying living organisms according to human purposes, going back to domestication of animals, cultivation of the plants, and "improvements" to these through breeding programs that employ artificial selection and hybridization. Modern usage also includes genetic engineering as well as cell and tissue culture technologies. The American Chemical Society defines biotechnology as the application of biological organisms, systems, or processes by various industries to learning about the science of life and the improvement of the value of materia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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