Putrescine production via the ornithine decarboxylation pathway improves the acid stress survival of Lactobacillus brevis and is part of a horizontally transferred acid resistance locus

International Journal of Food Microbiology

Volumn 175, Issue , 2014, Pages 14-19

  Romano, Andrea ^a   Ladero, Victor ^b   Alvarez, Miguel A ^b   Lucas, Patrick M ^c  

^a RESEARCH AND INNOVATION CENTRE   (Italy)

^b DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

^c UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

Acid resistance; Biogenic amine; Food fermentation; Lactic acid bacteria; Putrescine

Indexed keywords

ACID; LACTIC ACID; ORNITHINE; ORNITHINE DECARBOXYLASE; PUTRESCINE;

ACIDITY; ALKALINIZATION; ARTICLE; BACTERIAL CHROMOSOME; BACTERIAL GENE; BACTERIAL STRAIN; BACTERIAL SURVIVAL; BACTERIUM ISOLATION; BEVERAGE; CYTOSOL; DECARBOXYLATION; ENVIRONMENT; FERMENTED PRODUCT; GENE LOCUS; HOMEOSTASIS; LACTIC ACID BACTERIUM; LACTOBACILLUS BREVIS; PH; SIGNAL TRANSDUCTION;

ACID RESISTANCE; BIOGENIC AMINE; FOOD FERMENTATION; LACTIC ACID BACTERIA; PUTRESCINE;

ACIDS; BEVERAGES; BIOGENIC AMINES; CYTOSOL; DECARBOXYLATION; DRUG RESISTANCE, BACTERIAL; GENE TRANSFER, HORIZONTAL; LACTOBACILLUS BREVIS; MOLECULAR SEQUENCE DATA; ORNITHINE DECARBOXYLASE; PUTRESCINE;

EID: 84893489351     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.01.009     Document Type: Article

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