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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Hlavní autoři: Jiaheng Liu, Furong Meng, Yuhui Du, Edwina Nelson, Guangrong Zhao, Hongji Zhu, Qinggele Caiyin, Zhijun Zhang, Jianjun Qiao
Médium: Artigo
Jazyk:Inglês
Vydáno: Frontiers Media S.A. 2020-01-01
Edice:Frontiers in Microbiology
Témata:
Lactococcus lactis
nisin
GABA
metabolic engineering
food preservative
On-line přístup:https://www.frontiersin.org/article/10.3389/fmicb.2020.00049/full
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