Abstract
Abstract Lactococci are used for the manufacture of fermented dairy products. Many technological functions are coded on plasmids: lactose and citrate utilization, a cell wall associated protease, bacteriocin and slime production and phage insensitivity phenomena. Natural and artificial methods of gene transfer are available: transduction, conjugation, protoplast fusion, transformation, transfection and electroporation. Plasmid vectors for homologous and heterologous gene cloning, transfer and expression have been developed. Cloned und expressed genes include: phospho‐ß‐galactosidase, sucrose‐6‐P hydrolase, citrate permease, alpha‐acetolactate decarboxylase, bacteriophage resistance, bacteriocin production and immunity, bacteriophage lysin, cell wall protease, ß‐galactosidase from Escherichia coli, bovine prochymosin and egg white lysozyme. The application of genetically modified Lactococcus constructs needs careful evaluation regarding biological safety and containment issues.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
