Co-production of Nisin and γ-Aminobutyric Acid by Engineered Lactococcus lactis for Potential Application in Food Preservation

Microbiological contamination and oxidative damage are the two main challenges in maintaining quality and improving shelf-life of foods. Here, we developed a Lactococcus lactis fermentation system that could simultaneously produce nisin, an antimicrobial peptide, and γ-aminobutyric acid (GABA), an a...

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Detalles Bibliográficos
Autores principales: Liu, Jiaheng, Meng, Furong, Du, Yuhui, Nelson, Edwina, Zhao, Guangrong, Zhu, Hongji, Caiyin, Qinggele, Zhang, Zhijun, Qiao, Jianjun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7000361/
https://www.ncbi.nlm.nih.gov/pubmed/32063895
http://dx.doi.org/10.3389/fmicb.2020.00049

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7000361/
https://www.ncbi.nlm.nih.gov/pubmed/32063895
http://dx.doi.org/10.3389/fmicb.2020.00049

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