Ontology highlight
ABSTRACT:
ORGANISM(S): Lactococcus lactis subsp. cremoris GE214
SUBMITTER: Victor Ladero
PROVIDER: E-GEOD-59514 | biostudies-arrayexpress |
REPOSITORIES: biostudies-arrayexpress
Applied and environmental microbiology 20150626 18
Dairy industry fermentative processes mostly use Lactococcus lactis as a starter. However, some dairy L. lactis strains produce putrescine, a biogenic amine that raises food safety and spoilage concerns, via the agmatine deiminase (AGDI) pathway. The enzymatic activities responsible for putrescine biosynthesis in this bacterium are encoded by the AGDI gene cluster. The role of the catabolic genes aguB, aguD, aguA, and aguC has been studied, but knowledge regarding the role of aguR (the first gen ...[more]