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D-Alanine Metabolism in S. thermophilus CNRZ1066

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Description

Streptococcus thermophilus is one of the most economically important lactic acid bacteria used in the manufacture of yogurt and cheeses. This bacterium belongs to the group of GRAS (Generally Recognized As Safe) bacteria which is an exception in the Streptococcus genus. S. thermophilus is used, along with Lactobacillus sp., as a starter culture for the manufacture of several important fermented dairy foods, including yogurt and Mozzarella cheese. Its use has increased significantly during the past two decades, as a result of the tremendous increase in consumption of these products (Ref. 1 & 2).

The cell wall of these Gram-positive bacteria constitutes a multifaceted fabric that is essential for survival, shape, and integrity. D-Alanine occurs to the extent of 1 to 2 [...]

References:

1.Complete sequence and comparative genome analysis of the dairy bacterium Streptococcus thermophilus.
Bolotin A, Quinquis B, Renault P, Sorokin A, Ehrlich SD, Kulakauskas S, Lapidus A, Goltsman E, Mazur M, Pusch GD, Fonstein M, Overbeek R, Kyprides N, Purnelle B, Prozzi D, Ngui K, Masuy D, Hancy F, Burteau S, Boutry M, Delcour J, Goffeau A, Hols P.
Nat Biotechnol. 2004 Dec; 22(12):1554-8.
2.Streptococcal genomes provide food for thought.
Tettelin H.
Nat Biotechnol. 2004 Dec; 22(12):1523-4.
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