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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Ngā kaituhi matua:	Jiaheng Liu, Furong Meng, Yuhui Du, Edwina Nelson, Guangrong Zhao, Hongji Zhu, Qinggele Caiyin, Zhijun Zhang, Jianjun Qiao
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	Frontiers Media S.A. 2020-01-01
Rangatū:	Frontiers in Microbiology
Ngā marau:	Lactococcus lactis nisin GABA metabolic engineering food preservative
Urunga tuihono:	https://www.frontiersin.org/article/10.3389/fmicb.2020.00049/full
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!