Towards a proteomic map of Lactococcus lactis NCDO 763.
Lactococcus lactis is a widely used bacteria in dairy industry, specially in cheese ripening. Numerous lactococcal enzymes and proteins are involved in this process. Proteomics makes it possible to deal with a high number of proteins and identify modification of their patterns in two-dimensional (2-D) gels. However, an annotated reference map is necessary prior to analyzing protein variations. We have begun to construct such a map in easily reproducible conditions and identify proteins.
INRA, URBSP, Jouy-en-Josas, France.
P
P
Anglade
E
E
Demey
V
V
Labas
J P
JP
Le Caer
J F
JF
Chich
D001426:Bacterial Proteins / Q000032:analysis*; D015180:Electrophoresis, Gel, Two-Dimensional / Q000379:methods; D013294:Lactococcus lactis / Q000737:chemistry*; D010449:Peptide Mapping / Q000379:methods; D020543:Proteome / Q000032:analysis*
D001426:Bacterial Proteins; D020543:Proteome