Flavour development in dairy fermentations is the result of a series of chemical and biochemical
processes during ripening. Starter lactic acid bacteria provide the enzymes involved in …

The 3,308,274-bp sequence of the chromosome of Lactobacillus plantarum strain WCFS1,
a single colony isolate of strain NCIMB8826 that was originally isolated from human saliva, …

Well-developed genetic tools for thermophilic microorganisms are scarce, despite their industrial
and scientific relevance. Whereas highly efficient CRISPR/Cas9-based genome editing …

… to the carrier-bound glucose (van Kranenburg et aI. 1999b). … cal priming glucosyltransferase
(van Kranenburg et aI. 1999b… of EPS production (van Kranenburg et aI. 1999b), suggesting …

The increasing demand for environmentally friendly production processes of green
chemicals and fuels has stimulated research in microbial metabolic engineering. CRISPR-Cas-…

Lactococcus lactis strain NIZO B40 produces an extracellular phosphopolysaccharide
containing galactose, glucose, and rhamnose. A 40 kb plasmid encoding exopolysaccharide …

Over the last years, the production of exopolysaccharides (EPS) by lactic acid bacteria (LAB)
has been extensively studied. These EPS play an important role in the rheology and texture …

Lactococcus lactis strains are known to carry plasmids encoding industrially important traits.
L. lactis subsp. cremoris SK11 is widely used by the dairy industry in cheese making. Its …

CRISPR-Cas9-based genome engineering tools have revolutionized fundamental research
and biotechnological exploitation of both eukaryotes and prokaryotes. However, the …

Lactobacillus plantarum WCFS1 harbors three plasmids, pWCFS101, pWCFS102, and
pWCFS103, with sizes of 1,917, 2,365, and 36,069 bp, respectively. The two smaller plasmids …