A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar.

Yeast extract was used as a nutrient for growing lactobacilli in reduced-fat Cheddar cheese as early growth of non-starter lactic acid bacteria (NSLAB) in Cheddar cheese is suppressed by pasteurization of milk and the hostile environment of the cheese. Reduced-fat Cheddar cheese was manufactured from 100 kg standardized milk on two occasions. After milling, the curd was divided into two portions, C and E.

AbiQ, an abortive infection mechanism from Lactococcus lactis.

Lactococcus lactis W-37 is highly resistant to phage infection. The cryptic plasmids from this strain were coelectroporated, along with the shuttle vector pSA3, into the plasmid-free host L. lactis LM0230.

Phenotypic and genetic characterization of the bacteriophage abortive infection mechanism AbiK from Lactococcus lactis.

The natural plasmid pSRQ800 isolated from Lactococcus lactis subsp. lactis W1 conferred strong phage resistance against small isometric phages of the 936 and P335 species when introduced into phage-sensitive L. lactis strains.

Cloning and Sequencing of LlaII Restriction/Modification Genes from Lactococcus lactis and Relatedness of This System to the Streptococcus pneumoniae DpnII System.

Volume 61, no. 6, p. 2193-2202: the restriction/modification system designation "LlaII" should read "LlaDCHI" throughout the paper to conform to conventional nomenclature for such systems.

Expression of a Lactococcus lactis Phage Resistance Mechanism by Streptococcus thermophilus.

The 7.8-kb lactococcal plasmid pSRQ700 encodes the LlaII restriction/modification system which recognizes and cleaves the sequence 3(prm1)-GATC-5(prm1). When the plasmid pSRQ700 is introduced into a phage-sensitive Lactococcus lactis strain, strong phage resistance is conferred by the LlaII system.