Genome sequence analysis of the biogenic aminedegrading strain Lactobacillus casei 5b

Genome Announcements

Volumn 2, Issue 1, 2014, Pages

  Ladero, Victor ^a   Herrero Fresno, Ana ^a   Martinez, Noelia ^a   del Río, Beatriz ^a   Linares, Daniel M ^a   Fernández, María ^a   Martín, María Cruz ^a   Alvarez, Miguel A ^a  

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

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84999015254     PISSN: None     EISSN: 21698287     Source Type: Journal    
DOI: 10.1128/genomeA.e01199-13     Document Type: Article

References (8)

1. Beresford T, Williams A. 2004. The microbiology of cheese ripenining, p 287-318. In Fox PF, McSweeney PLH, Cogan TM, Guinee TP (ed), Cheese: chemistry, physics and microbiology, 3rd ed. Elsevier, Amsterdam, The Netherlands.
2. Douillard FP, Kant R, Ritari J, Paulin L, Palva A, de Vos WM. 2013. Comparative genome analysis of Lactobacillus casei strains isolated from Actimel and Yakult products reveals marked similarities and points to a common origin. Microb. Biotechnol. 6:576-587. http://dx.doi.org/10.111 1/1751-7915.12062.
3. Martín MC, Pant N, Ladero V, Günaydin G, Andersen KK, Alvarez B, Martínez N, Alvarez MA, Hammarström L, Marcotte H. 2011. Integrative expression system for delivery of antibody fragments by lactobacilli. Appl. Environ. Microbiol. 77:2174-2179. http://dx.doi.org/10.1128/AEM.02690-10.
4. Herrero-Fresno A, Martínez N, Sánchez-Llana E, Díaz M, Fernández M, Martin MC, Ladero V, Alvarez MA. 2012. Lactobacillus casei strains isolated from cheese reduce biogenic amine accumulation in an experimental model. Int. J. Food Microbiol. 157:297-304. http://dx.doi.org/10.1016/j.ijfoodmicro.2012.06.002.
5. Linares DM, Cruz Martin M, Ladero V, Alvarez MA, Fernandez M. 2011. Biogenic amines in dairy products. Crit. Rev. Food Sci. Nutr. 51:691-703. http://dx.doi.org/10.1080/10408398.2011.582813.
6. Ladero V, Calles-Enríquez M, Fernández M, Alvarez MA. 2010. Toxicological effects of dietary biogenic amines. Curr. Nutr. Food Sci. 6:145-156. http://dx.doi.org/10.2174/157340110791233256.
7. Mazé A, Boël G, Zúñiga M, Bourand A, Loux V, Yebra MJ, Monedero V, Correia K, Jacques N, Beaufils S, Poncet S, Joyet P, Milohanic E, Casarégola S, Auffray Y, Pérez-Martínez G, Gibrat JF, Zagorec M, Francke C, Hartke A, Deutscher J. 2010. Complete genome sequence of the probiotic Lactobacillus casei strain BL23. J. Bacteriol. 192:2647-2648. http://dx.doi.org/10.1128/JB.00076-10.
8. Callejón S, Sendra R, Ferrer S, Pardo I. 2013. Identification of a novel enzymatic activity from lactic acid bacteria able to degrade biogenic amines in wine. Appl. Microbiol. Biotechnol. 2013. http://dx.doi.org/10.1007/s00 253-013-4829-6.