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Towards a proteomic map of Lactococcus lactis NCDO 763
Author(s) -
Anglade Patricia,
Demey Emmanuelle,
Labas Valérie,
Le Caer JeanPierre,
Chich JeanFrançois
Publication year - 2000
Publication title -
electrophoresis
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.666
H-Index - 158
eISSN - 1522-2683
pISSN - 0173-0835
DOI - 10.1002/1522-2683(20000701)21:12<2546::aid-elps2546>3.0.co;2-j
Subject(s) - lactococcus lactis , cheese ripening , proteomics , computational biology , construct (python library) , proteome , bacteria , dairy industry , biology , biochemistry , computer science , genetics , food science , lactic acid , gene , programming language
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.