The primary focus of my research is natural competency in specific bacterial species. Natural competency is a state in which specific bacterial species are able to take up DNA from the environment which allows for the introduction of novel traits. This research affects the dairy fermentation sector as the activation of natural competency in a starter culture, such as Lactococcus lactis, would allow for the food industry to adapt to ever changing consumer demands. Such changes may include the production of bacteriocins and/or anti-fungal compounds, flavor formation, texture properties and phage robustness among others.