Lactococcus lactis mutants obtained from laboratory evolution

Lactococcus lactis is widely applied in food fermentations, and is a producer of vitamin K2, therefore allowing unique chance for vitamin K2 fortification in human diet. This study aims to obtain L. lactis strains with high vitamin K2 content in a non-GM manner, i.e., adaptive labotatory evolution. Evolved strains showing high vitamin K2 content are then sequenced to identify any genetic changes, and characterized.