title: Natural diversity and adaptive responses of Lactococcus lactis.
abstract: Lactococcus lactis is the primary model organism for lactic acid bacteria (LAB) and is widely used in the production of fermented dairy products. In recent years there has been increasing interest in strains isolated from non-dairy environments, as these exhibit a high metabolic diversity and have unique flavour-forming activities. Recent progress has been made in understanding the natural diversity and adaptive responses of L. lactis from dairy and non-dairy origins. Genome sequencing and comparative genomics have also had an impact on understanding natural diversity within the species, and have provided new opportunities for industrial strain development.
authors.affiliation: NIZO Food Research, Kluyver Centre for Genomics of Industrial Fermentation, PO Box 20, 6710 BA Ede, The Netherlands. johan.van.hylckama.vlieg@nizo.nl
authors.forename: Johan E T
authors.initials: JE
authors.lastname: van Hylckama Vlieg
authors.forename: Jan L W
authors.initials: JL
authors.lastname: Rademaker
authors.forename: Herwig
authors.initials: H
authors.lastname: Bachmann
authors.forename: Douwe
authors.initials: D
authors.lastname: Molenaar
authors.forename: William J
authors.initials: WJ
authors.lastname: Kelly
authors.forename: Roland J
authors.initials: RJ
authors.lastname: Siezen
mesh_terms: D000222:Adaptation, Physiological / Q000235:genetics*; D003611:Dairy Products / Q000382:microbiology; D014644:Genetic Variation; D013294:Lactococcus lactis / Q000235:genetics* / Q000302:isolation & purification / Q000378:metabolism / Q000502:physiology; D010944:Plants / Q000382:microbiology