Lactobacillus rossiae strain isolated from sourdough produces putrescine from arginine

This work reports a Lactobacillus rossiae strain (L. rossiae D87) isolated from sourdough that synthesizes putrescine - a biogenic amine that raises food safety and spoilage concerns - from arginine via the ornithine decarboxylase (ODC) pathway. The odc and potE genes were identified and sequenced....

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Detalles Bibliográficos
Autores principales: del Rio, Beatriz, Alvarez-Sieiro, Patricia, Redruello, Begoña, Martin, María Cruz, Fernandez, María, Ladero, Victor, Alvarez, Miguel A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5838238/
https://www.ncbi.nlm.nih.gov/pubmed/29507315
http://dx.doi.org/10.1038/s41598-018-22309-6

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5838238/
https://www.ncbi.nlm.nih.gov/pubmed/29507315
http://dx.doi.org/10.1038/s41598-018-22309-6

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