Search Results - "Harlander, S.K"

Genetic transformation of intact Lactococcus lactis subsp. lactis by high-voltage electroporation by McIntyre, D.A, Harlander, S.K

“…To apply recombinant DNA techniques for genetic manipulation of industrially important lactococci, an efficient and reliable high-frequency transformation…”
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Molecular cloning of the lactose-metabolizing genes from Streptococcus lactis by HARLANDER, S. K, MCKAY, L. L, SCHACHTELE, C. F

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Comparison of methods of discrimination between strains of Listeria monocytogenes from epidemiological surveys by Baloga, A.O. (University of Minnesota, St. Paul, MN), Harlander, S.K

“…Total cellular DNA from 28 strains of Listeria monocytogenes isolated from food implicated in food-borne illness and from patients with listeriosis was…”
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Strains and species of lactic acid bacteria in fermented milks (yogurts): effect on in vivo lactose digestion by Martini, MC, Lerebours, EC, Lin, WJ, Harlander, SK, Berrada, NM, Antoine, JM, Savaiano, DA

“…Lactose in yogurt with live bacteria is better tolerated than lactose in other dairy foods, partly because of the activity of microbialβ-galactosidase (β-gal),…”
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Breaking through the glass ceiling: an industrial perspective[] by Harlander, S.K. (Land O'Lakes, Inc., Minneapolis, MN.)

“…Many companies have recognized that the workforce of the future will be significantly more diverse than in the past. A substantial number of these new…”
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DNA fingerprinting of lactococci and streptococci used in dairy fermentations by Ramos, M.S, Harlander, S.K

“…A DNA fingerprinting procedure was developed for strains of Lactococcus lactis subsps. lactis and cremoris, biovar.diacetylactis, and Streptococcus salivarius…”
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Improved electroporation efficiency of intact Lactococcus lactis subsp. lactis cells grown in defined media by McIntyre, D.A. (University of Minnesota, St. Paul, MN), Harlander, S.K

“…The impact of growth conditions on electroporation of Lactococcus lactis subsp. lactis LM0230 (previously designated Streptococcus lactis LM0230) was…”
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Production of aroma compounds from strawberry cell suspension cultures by addition of precursors by Hong, Y.C. (Minnesota Univ., St. Paul, MN (USA). Dept. of Food Science and Nutrition), Huang, L.C, Reineccius, G.A, Harlander, S.K, Labuza, T.P

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Transformation of Streptococcus sanguis Challis with Streptococcus lactis Plasmid DNA by Harlander, S.K, McKay, L.L

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