摘要:
An isolated DNA of a Lactococcus lactis showing a SEQ ID NO: 1 encoding a restriction and twp modification enzymes (R/M SEQ ID NO: 2, 3 and 4). The isolated DNA is used to transform sensitive dairy cultures, such as Lactococcus lactis and Streptococcus thermophilus, to provide phage resistance. Escherichia coli can be used to produce endonucleases.
摘要翻译:乳酸乳球菌的分离的DNA,显示编码限制性和twp修饰酶的SEQ ID NO:1(R / M SEQ ID NO:2,3和4)。 分离的DNA用于转化敏感的乳制品培养物,例如乳酸乳球菌和嗜热链球菌,以提供抗噬菌体。 大肠杆菌可用于产生核酸内切酶。
摘要:
An isolated DNA of a Lactococcus lactisshowing a SEQ ID NO:1 encoding a restriction and two modification enzymes (R/M SEQ ID NO: 2, 3 and 4). The isolated DNA is used to transform sensitive dairy cultures, such as Lactococcus lactis and Streptococcus thermophilus, to provide phage resistance. Escherichia coli can be used to produce endonucleases.
摘要翻译:乳酸乳球菌的分离DNA,编码限制性内切酶和两个修饰酶(R / M SEQ ID NO:2,3和4)的SEQ ID NO:1。 分离的DNA用于转化敏感的乳制品培养物,例如乳酸乳球菌和嗜热链球菌,以提供抗噬菌体。 大肠杆菌可用于产生核酸内切酶。
摘要:
An isolated DNA of a Lactococcus lactis showing a SEQ ID NO:1 encoding a restriction and twp modification enzymes (R/M SEQ ID NO: 2, 3 and 4). The isolated DNA is used to transform sensitive dairy cultures, such as Lactococcus lactis and Streptococcus thermophilus, to provide phage resistance. Escherichia coli can be used to produce endonucleases.
摘要翻译:乳酸乳球菌的分离的DNA,显示编码限制性和twp修饰酶的SEQ ID NO:1(R / M SEQ ID NO:2,3和4)。 分离的DNA用于转化敏感的乳制品培养物,例如乳酸乳球菌和嗜热链球菌,以提供抗噬菌体。 大肠杆菌可用于产生核酸内切酶。
摘要:
DNA encoding phage resistance protein which aborts infection by the phage, designated as AbiE. The DNA which is contained in a Lactococcus lactis deposited as NRRL-B-21443 and described in SEQ ID NO:1, is incorporated into a bacterium to encode the AbiE and provide phage resistance. Lactococcus and other bacteria encoding the AbiE are useful in industrial fermentations wherein phage are a problem.
摘要:
DNA encoding phage resistance protein which aborts infection by the phage, designated as AbiE. The DNA which is contained in a Lactococcus lactis deposited as NRRL-B-21443 and described in SEQ ID NO: 1, is incorporated into a bacterium to encode the AbiE and provide phage resistance. Lactococcus and other bacteria encoding the AbiE are useful in industrial fermentations wherein phage are a problem.
摘要翻译:编码噬菌体抗性蛋白质的DNA,其被称为AbiE的噬菌体中止感染。 包含在作为NRRL-B-21443并描述在SEQ ID NO:1中的乳酸乳球菌中包含的DNA被掺入到细菌中以编码AbiE并提供抗噬菌体。 乳球菌和编码AbiE的其他细菌可用于其中噬菌体是问题的工业发酵中。
摘要:
DNA encoding phage resistance protein which aborts infection by the phage, designated as AbiE. The DNA which is contained in a Lactococcus lactis deposited as NRRL-B-21443 and described in SEQ ID NO:1, is incorporated into a bacterium to encode the AbiE and provide phage resistance. Lactococcus and other bacteria encoding the AbiE are useful in industrial fermentations wherein phage are a problem.
摘要翻译:编码噬菌体抗性蛋白质的DNA,其被称为AbiE的噬菌体中止感染。 包含在作为NRRL-B-21443并描述在SEQ ID NO:1中的乳酸乳球菌中包含的DNA被掺入到细菌中以编码AbiE并提供抗噬菌体。 乳球菌和编码AbiE的其他细菌可用于其中噬菌体是问题的工业发酵中。
摘要:
A novel protein (Abi900, 183 amino acids) and its gene were isolated from a 11-kb natural plasmid (pSRQ900) of Lactococcus lactis. When pSRQ900 is introduced into dairy starter cultures, the Abi900 protein confers strong resistance to bacteriophage infection.
摘要:
A method for inhibiting Listeria monocytogenes in a food or other material which can be contaminated with this pathogen using a bacteriocin produced by DNA in Pediococcus acidilactici is described. The bacteriocin is particularly produced by Pediococcus acidilactici containing a 6.2 Mdal (9.4 Kilobase pairs) plasmid encoding for the bacteriocin.
摘要:
A group N Lactococcus which produces two or more bacteriocins from different Lactococcus are described. Lactococcus lactis subspecies lactis 18922 with DNA encoding two bacteriocins from different Lactococcus is particularly disclosed for use in foods to inhibit Lactobacillus casei and other food contaminants. Bacteriocin containing compositions, bacterial mixtures and method of use in foods are also described.
摘要:
Malty flavor producing cultures are used in meat fermentations to produce flavor, particularly 3-methyl-butanal, are described. Mixed cultures used for producing the fermented meats, including Pediococcus, Micrococcus and the malty flavor producing culture, a Lactococcus or Lactobacillus, are described.