Research output per year
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Description
Lactococcus lactis is widely applied in food fermentations, and is a producer of vitamin K2, therefore allowing unique chance for vitamin K2 fortification in human diet. This study aims to obtain L. lactis strains with high vitamin K2 content in a non-GM manner, i.e., adaptive labotatory evolution. Evolved strains showing high vitamin K2 content are then sequenced to identify any genetic changes, and characterized.
| Date made available | 23 Sept 2021 |
|---|---|
| Publisher | Wageningen University & Research |
Accession numbers
- PRJNA765529
Research output
- 1 Article
-
Lactococcus lactis Mutants Obtained From Laboratory Evolution Showed Elevated Vitamin K2 Content and Enhanced Resistance to Oxidative Stress
Liu, Y., de Groot, A., Boeren, S., Abee, T. & Smid, E. J., 14 Oct 2021, In: Frontiers in Microbiology. 12, 746770.Research output: Contribution to journal › Article › Academic › peer-review
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