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...

Descrizione completa

Dettagli Bibliografici

Autori principali:	Jiaheng Liu, Furong Meng, Yuhui Du, Edwina Nelson, Guangrong Zhao, Hongji Zhu, Qinggele Caiyin, Zhijun Zhang, Jianjun Qiao
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Frontiers Media S.A. 2020-01-01
Serie:	Frontiers in Microbiology
Soggetti:	Lactococcus lactis nisin GABA metabolic engineering food preservative
Accesso online:	https://www.frontiersin.org/article/10.3389/fmicb.2020.00049/full
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!