Comparative Peptidomic and Metatranscriptomic Analyses Reveal Improved Gamma-Amino Butyric Acid Production Machinery in Levilactobacillus brevis Strain NPS-QW 145 Cocultured with Streptococcus thermophilus Strain ASCC1275 during Milk Fermentation

The high-gamma-amino butyric acid (GABA)-producing bacterium Levilactobacillus brevis strain NPS-QW 145, along with Streptococcus thermophilus (one of the two starter bacteria used to make yogurt for its proteolytic activity), enhances GABA production in milk. However, a mechanistic understanding of...

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Detalhes bibliográficos
Publicado no:Appl Environ Microbiol
Main Authors: Xiao, Tingting, Yan, Aixin, Huang, Jian-Dong, Jorgensen, Erik M., Shah, Nagendra P.
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2020
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7755244/
https://ncbi.nlm.nih.gov/pubmed/33067198
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01985-20
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