AguR, a Transmembrane Transcription Activator of the Putrescine Biosynthesis Operon in Lactococcus lactis, Acts in Response to the Agmatine Concentration

Dairy industry fermentative processes mostly use Lactococcus lactis as a starter. However, some dairy L. lactis strains produce putrescine, a biogenic amine that raises food safety and spoilage concerns, via the agmatine deiminase (AGDI) pathway. The enzymatic activities responsible for putrescine b...

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Detalhes bibliográficos
Publicado no:Appl Environ Microbiol
Main Authors: Linares, Daniel M., del Rio, Beatriz, Redruello, Begoña, Ladero, Victor, Martin, M. Cruz, de Jong, Anne, Kuipers, Oscar P., Fernandez, Maria, Alvarez, Miguel A.
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2015
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4542264/
https://ncbi.nlm.nih.gov/pubmed/26116671
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00959-15
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