Varela, Javier A. (author), Puricelli, Martina (author), Ortiz Merino, R.A. (author), Giacomobono, Romina (author), Braun-Galleani, Stephanie (author), Wolfe, Kenneth H. (author), Morrissey, John P. (author) Humans have used yeasts to make cheese and kefir for millennia, but the ability to ferment the milk sugar lactose is found in only a few yeast species, of which the foremost is Kluyveromyces lactis [1]. Two genes, LAC12 (lactose permease) and LAC4 (lactase), are sufficient for lactose uptake and hydrolysis to glucose and galactose [2]. Here,...
journal article 2019
