Lactococcus lactis/Related Articles: Difference between revisions
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imported>Howard C. Berkowitz (New page: {{subpages}} ==Parent topics== {{r|Microbiology}} {{r|Food Sciences}} {{r|Infectious Disease}} ==Subtopics== <!-- List topics here that are included by this topic. --> ==Other related t...) |
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{{r|Lactic acid}} | {{r|Lactic acid}} | ||
{{r|Yogurt}} | {{r|Yogurt}} | ||
==Articles related by keyphrases (Bot populated)== | |||
{{r|Listeria monocytogenes}} | |||
Latest revision as of 11:01, 9 September 2024
- See also changes related to Lactococcus lactis, or pages that link to Lactococcus lactis or to this page or whose text contains "Lactococcus lactis".
Parent topics
- Microbiology [r]: The study of microorganisms (overlapping with areas of virology, bacteriology, mycology, and parasitology). [e]
- Food Sciences [r]: Add brief definition or description
- Infectious Disease [r]: Add brief definition or description
Subtopics
- Cheese [r]: Dairy product made from milk curd and widely eaten in the Western Hemisphere and Europe. [e]
- Fermentation [r]: Add brief definition or description
- Gram stain [r]: A selective stain for the microscopic examination of bacteria; those with a significant peptoglycan component of their cell walls will be colored violet while those without are colored red; these have important clinical correlations [e]
- Lactic acid [r]: A syrupy, water-soluble liquid, C3H6O3, produced in muscles as a result of anaerobic glucose metabolism, and present in sour milk, molasses, various fruits, and wines. [e]
- Yogurt [r]: Add brief definition or description
- Listeria monocytogenes [r]: Gram-positive, rod-shaped bacterium, which is a virulent foodborne pathogen and a causative agent of Listeriosis. [e]