Cargando…

GABA-Producing Lactococcus lactis Strains Isolated from Camel’s Milk as Starters for the Production of GABA-Enriched Cheese

The multiple health benefits attributed to the bioactive compound γ-aminobutyric acid (GABA) have prompted the food industry to investigate the development of functional GABA-rich foods via the use of GABA-producing microorganisms. This study reports the isolation of six GABA-producing Lactococcus l...

Descripción completa

Detalles Bibliográficos
Autores principales:	Redruello, Begoña, Saidi, Yasmine, Sampedro, Lorena, Ladero, Victor, del Rio, Beatriz, Alvarez, Miguel A.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8002479/ https://www.ncbi.nlm.nih.gov/pubmed/33802798 http://dx.doi.org/10.3390/foods10030633

Ejemplares similares

Polyphasic Characterisation of Non-Starter Lactic Acid Bacteria from Algerian Raw Camel’s Milk and Their Technological Aptitudes
por: Saidi, Yasmine, et al.
Publicado: (2020)

Transcriptome profiling of Lactococcus lactis subsp. cremoris CECT 8666 in response to agmatine
por: del Rio, Beatriz, et al.
Publicado: (2015)

Implementation of the agmatine-controlled expression system for inducible gene expression in Lactococcus lactis
por: Linares, Daniel M., et al.
Publicado: (2015)

Exploring the Genome of Cheese Starter Lactic Acid Bacterium Lactococcus lactis subsp. lactis CECT 4433
por: Tschoeke, Diogo Antonio, et al.
Publicado: (2014)

Investigation of Flavor-Forming Starter Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremoris LDTM6803 in Miniature Gouda-Type Cheeses
por: Lee, Hye Won, et al.
Publicado: (2020)

Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain
por: Mileriene, Justina, et al.
Publicado: (2023)

GABA Production in Lactococcus lactis Is Enhanced by Arginine and Co-addition of Malate
por: Laroute, Valérie, et al.
Publicado: (2016)

Environmental Conditions Affecting GABA Production in Lactococcus lactis NCDO 2118
por: Laroute, Valérie, et al.
Publicado: (2021)

Transcriptomic profile of aguR deletion mutant of Lactococcus lactis subsp. cremoris CECT 8666
por: del Rio, Beatriz, et al.
Publicado: (2015)

Genome Sequence of Lactococcus lactis subsp. lactis NCDO 2118, a GABA-Producing Strain
por: Oliveira, Letícia C., et al.
Publicado: (2014)

Chromosomal Diversity in Lactococcus lactis and the Origin of Dairy Starter Cultures
por: Kelly, William J., et al.
Publicado: (2010)

Draft Genome Sequence of the Putrescine-Producing Strain Lactococcus lactis subsp. lactis 1AA59
por: Ladero, Victor, et al.
Publicado: (2015)

Detection and Viability of Lactococcus lactis throughout Cheese Ripening
por: Ruggirello, Marianna, et al.
Publicado: (2014)

Lactococcus lactis NCDO2118 exerts visceral antinociceptive properties in rat via GABA production in the gastro-intestinal tract
por: Laroute, Valérie, et al.
Publicado: (2022)

Draft Genome Sequence of Lactococcus lactis subsp. lactis W8, a Potential Nisin-Producing Starter Culture for Indian Traditional Fermented Milk (Dahi)
por: Mitra, Suranjita, et al.
Publicado: (2018)

Safety evaluation of Lactococcus lactis IDCC 2301 isolated from homemade cheese
por: Kim, Taeok, et al.
Publicado: (2021)

Impact of Nisin and Nisin-Producing Lactococcus lactis ssp. lactis on Clostridium tyrobutyricum and Bacterial Ecosystem of Cheese Matrices
por: Hassan, Hebatoallah, et al.
Publicado: (2021)

Proteolytic Lactococcus lactis and Lipolytic Enterococcus durans of Dairy Origin as Meat Functional Starter Cultures
por: Mrkonjic Fuka, Mirna, et al.
Publicado: (2021)

Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter Isolates
por: Li, Weicheng, et al.
Publicado: (2020)

Genome Sequence of the Cheese-Starter Strain Lactobacillus delbrueckii subsp. lactis CRL 581
por: Hebert, Elvira María, et al.
Publicado: (2013)

Aroma formation during cheese ripening is best resembled by Lactococcus lactis retentostat cultures
por: van Mastrigt, Oscar, et al.
Publicado: (2018)

Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: Application in the control of Listeria monocytogenes in fresh Minas-type goat cheese
por: Furtado, Danielle N., et al.
Publicado: (2015)

Enterococcus faecalis Bacteriophage 156 Is an Effective Biotechnological Tool for Reducing the Presence of Tyramine and Putrescine in an Experimental Cheese Model
por: del Rio, Beatriz, et al.
Publicado: (2019)

Lactococcus lactis Diversity Revealed by Targeted Amplicon Sequencing of purR Gene, Metabolic Comparisons and Antimicrobial Properties in an Undefined Mixed Starter Culture Used for Soft-Cheese Manufacture
por: Saltaji, Sabrina, et al.
Publicado: (2020)

Suitability of the Nisin Z-producer Lactococcus lactis subsp. lactis CBM 21 to be Used as an Adjunct Culture for Squacquerone Cheese Production
por: Siroli, Lorenzo, et al.
Publicado: (2020)

Genome Sequence Analysis of the Biogenic Amine-Producing Strain Lactococcus lactis subsp. cremoris CECT 8666 (Formerly GE2-14)
por: Ladero, Victor, et al.
Publicado: (2014)

The effects of camel chymosin and Withania coagulans extract on camel and bovine milk cheeses
por: Mbye, Mustapha, et al.
Publicado: (2021)

Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese
por: Calasso, Maria, et al.
Publicado: (2020)

The Lactococcus lactis Pan-Plasmidome
por: Kelleher, Philip, et al.
Publicado: (2019)

Draft Genome Sequence of Lactococcus lactis subsp. cremoris HP(T), the First Defined-Strain Dairy Starter Culture Bacterium
por: Lambie, Suzanne C., et al.
Publicado: (2014)

Respiratory Physiology of Lactococcus lactis in Chemostat Cultures and Its Effect on Cellular Robustness in Frozen and Freeze-Dried Starter Cultures
por: Johanson, Anna, et al.
Publicado: (2020)

Resistance to bacteriocin Lcn972 improves oxygen tolerance of Lactococcus lactis IPLA947 without compromising its performance as a dairy starter
por: López-González, María Jesús, et al.
Publicado: (2018)

Probiotic Potential and Technological Properties of Bacteriocinogenic Lactococcus lactis Subsp. Lactis UTNGt28 from a Native Amazonian Fruit as a Yogurt Starter Culture
por: Tenea, Gabriela N., et al.
Publicado: (2020)

Genome Sequence of the Lactic Acid Bacterium Lactococcus lactis subsp. lactis TOMSC161, Isolated from a Nonscalded Curd Pressed Cheese
por: Velly, H., et al.
Publicado: (2014)

Complete Genome Sequences of Lactococcus lactis subsp. lactis bv. diacetylactis FM03 and Leuconostoc mesenteroides FM06 Isolated from Cheese
por: van Mastrigt, Oscar, et al.
Publicado: (2017)

Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese
por: Ivanovic, Marina, et al.
Publicado: (2021)

Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese
por: Gaglio, Raimondo, et al.
Publicado: (2021)

The Texture of Camel Milk Cheese: Effects of Milk Composition, Coagulants, and Processing Conditions
por: Mbye, Mustapha, et al.
Publicado: (2022)

Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: Characterization of the bacteriocin
por: Furtado, Danielle N., et al.
Publicado: (2015)

Altering textural properties of fermented milk by using surface‐engineered Lactococcus lactis
por: Tarazanova, Mariya, et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_6emcd52jpmf906bu87mquedgma