Researchers say their new knowledge on the inner workings of a bacterium has important implications for Australia’s billion dollar cheese industry.
University of Queensland School of Agriculture and Food Sciences researcher Associate Professor Mark Turner said a discovery by a UQ, Columbia University and University of Washington research group had explained the regulation of an enzyme in the bacterium Lactococcus, which is used as a starter culture in cheese production.
Researchers say their new knowledge on the inner workings of a bacterium has important implications for Australia’s billion dollar cheese industry.
University of Queensland School of Agriculture and Food Sciences researcher Associate Professor Mark Turner said a discovery by a UQ, Columbia University and University of Washington research group had explained the regulation of an enzyme in the bacterium Lactococcus, which is used as a starter culture in cheese production.
“Our research provides new insights into this industrially important food bacterium,” Dr Turner said.
“Australia produces more than a billion dollars’ worth of cheese each year, and Lactococcus is the most commonly used starter culture,” Dr Turner said.
Continue reading at University of Queensland.
Photo via University of Queensland.
