Production of Putrescine and Cadaverine by Paucilactobacillus wasatchensis

Lactic acid bacteria (LAB) play a key role in many food fermentations. However, some LAB species can also cause food spoilage, e.g., through the formation of biogenic amines. Paucilactobacillus wasatchensis is a LAB that causes late gas production in Cheddar cheese, the molecular causes of which are...

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Detalles Bibliográficos
Autores principales: Berthoud, Hélène, Wechsler, Daniel, Irmler, Stefan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8928434/
https://www.ncbi.nlm.nih.gov/pubmed/35308356
http://dx.doi.org/10.3389/fmicb.2022.842403

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8928434/
https://www.ncbi.nlm.nih.gov/pubmed/35308356
http://dx.doi.org/10.3389/fmicb.2022.842403

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