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Lactobacillus rossiae strain isolated from sourdough produces putrescine from arginine
This work reports a Lactobacillus rossiae strain (L. rossiae D87) isolated from sourdough that synthesizes putrescine - a biogenic amine that raises food safety and spoilage concerns - from arginine via the ornithine decarboxylase (ODC) pathway. The odc and potE genes were identified and sequenced....
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| Udgivet i: | Sci Rep |
|---|---|
| Main Authors: | , , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Nature Publishing Group UK
2018
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5838238/ https://ncbi.nlm.nih.gov/pubmed/29507315 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-018-22309-6 |
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