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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Detalhes bibliográficos
Publicado no:Front Microbiol
Main Authors: Liu, Jiaheng, Meng, Furong, Du, Yuhui, Nelson, Edwina, Zhao, Guangrong, Zhu, Hongji, Caiyin, Qinggele, Zhang, Zhijun, Qiao, Jianjun
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2020
Assuntos:
Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7000361/
https://ncbi.nlm.nih.gov/pubmed/32063895
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2020.00049
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