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dc.contributor.authorMcAuliffe, Olivia
dc.date.accessioned2019-08-12T12:06:26Z
dc.date.available2019-08-12T12:06:26Z
dc.date.issued2018-02-13
dc.identifier.citationMcAuliffe, O. (2018). Symposium review: Lactococcus lactis from nondairy sources: Their genetic and metabolic diversity and potential applications in cheese. Journal of Dairy Science, 101(4), 3597–3610. https://doi.org/10.3168/jds.2017-13331en_US
dc.identifier.urihttp://hdl.handle.net/11019/1706
dc.descriptionpeer-revieweden_US
dc.description.abstractThe widespread dissemination of species of the lactic acid bacteria (LAB) group in different environments testifies to their extraordinary niche adaptability. Members of the LAB are present on grass and other plant material, in dairy products, on human skin, and in the gastrointestinal and reproductive tracts. The selective pressure imparted by these specific environments is a key driver in the genomic diversity observed between strains of the same species deriving from distinct habitats. Strains that are exploited in the dairy industry for the production of fermented dairy products are often referred to as “domesticated” strains. These strains, which initially may have occupied a nondairy niche, have become specialized for growth in the milk environment. In fact, comparative genome analysis of multiple LAB species and strains has revealed a central trend in LAB evolution: the loss of ancestral genes and metabolic simplification toward adaptation to nutritionally rich environments. In contrast, “environmental” strains, or those from raw milk, plants, and animals, exhibit diverse metabolic capabilities and lifestyle characteristics compared with their domesticated counterparts. Because of the limited number of established dairy strains used in fermented food production today, demand is increasing for novel strains, with concerted efforts to mine the microbiota of natural environments for strains of technological interest. Many studies have concentrated on uncovering the genomic and metabolic potential of these organisms, facilitating comparative genome analysis of strains from diverse environments and providing insight into the natural diversity of the LAB, a group of organisms that is at the core of the dairy industry. The natural biodiversity that exists in these environments may be exploited in dairy fermentations to expand flavor profiles, to produce natural “clean label” ingredients, or to develop safer products.en_US
dc.description.sponsorshipOur research team has been funded by Teagasc and the Teagasc Walsh Fellowship programme (Carlow, Ireland), Dairy Research Ireland (Cork, Ireland), IRCSET (Dublin, Ireland), and the EU Marie Curie Actions Clarin Co-Fund (Asturias, Spain).
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesJournal of Dairy Science;Vol. 101 (4)
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectLactococcus lactisen_US
dc.subjectenvironmentalen_US
dc.subjectniche adaptationen_US
dc.subjectdomesticateden_US
dc.titleSymposium review: Lactococcus lactis from nondairy sources: Their genetic and metabolic diversity and potential applications in cheeseen_US
dc.typeArticleen_US
dc.embargo.terms2019-02-13en_US
dc.identifier.doihttps://dx.doi.org/10.3168/jds.2017-13331
dc.contributor.sponsorTeagasc Walsh Fellowship Programmeen_US
dc.contributor.sponsorDairy Research Irelanden_US
dc.contributor.sponsorEU Marie Curie Actions Clarin Co-Funden_US
dc.contributor.sponsorIrish Research Council for Science, Engineering and Technologyen_US
dc.contributor.sponsorEuropean Unionen_US
refterms.dateFOA2019-02-13T00:00:00Z


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