Harma Karsens

Loading metrics Open Access Peer-reviewed Research Article Barbara Marcelli, Harma Karsens, Mark Nijland, Ruben Oudshoorn, Oscar P. Kuipers, Jan Kok Barbara Marcelli, Harma Karsens, Mark Nijland, Ruben Oudshoorn, Oscar P. Kuipers, Jan Kok Published: September 14, 2020 https://doi.org/10.1371/journal.pone.0238988 Figures Abstract Lactococcus lactis is a lactic acid bacterium widely used as a starter culture in the manufacture of dairy products, especially a wide variety of cheeses.

Genetics and Molecular Biology Barbara Marcelli, Anne de Jong, Harma Karsens, Thomas Janzen, Jan Kok, Oscar P. Kuipers DOI: 10.1128/AEM.01224-19 ABSTRACT Lactococcus lactis is a Gram-positive bacterium widely used as starter culture for the production of different dairy products, especially a large variety of cheeses. Infection of lactococcal starter cultures by bacteriophages is one of the major causes of fermentation failure and often leads to production halt.