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Electrophoresis. 2000 Jul;21(12):2546-9.

Towards a proteomic map of Lactococcus lactis NCDO 763.

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1
INRA, URBSP, Jouy-en-Josas, France.

Abstract

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.

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