Putrescine production by Lactococcus lactis subsp. cremoris CECT 8666 is reduced by NaCl via a decrease in bacterial growth and the repression of the genes involved in putrescine production

International Journal of Food Microbiology

Volumn 232, Issue , 2016, Pages 1-6

  del Rio, Beatriz ^a   Redruello, Begoña ^a   Ladero, Victor ^a   Fernandez, Maria ^a   Martin, Maria Cruz ^a   Alvarez, Miguel A ^a  

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

Author keywords

AGDI cluster; Agmatine deiminase pathway; Biogenic amines; Lactococcus lactis; NaCl; Putrescine

Indexed keywords

AGMATINE; PUTRESCINE; SODIUM CHLORIDE; AGMATINE DEIMINASE; HYDROLASE;

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; CONTROLLED STUDY; GENE EXPRESSION; GENE REPRESSION; LACTOCOCCUS LACTIS SUBSP. CREMORIS; NONHUMAN; OPERON; PH; REGULATOR GENE; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; BIOSYNTHESIS; CHEESE; GENETICS; GROWTH, DEVELOPMENT AND AGING; LACTOCOCCUS LACTIS; METABOLISM; MICROBIOLOGY;

AGMATINE; CHEESE; HYDROLASES; LACTOCOCCUS LACTIS; PUTRESCINE; SODIUM CHLORIDE;

EID: 84969165084     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.05.010     Document Type: Article

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