English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/134995
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

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

AuthorsRío Lagar, Beatriz del ; Redruello, Begoña ; Ladero Losada, Víctor Manuel ; Fernández García, María ; Martín, M. Cruz ; Álvarez González, Miguel Ángel
KeywordsLactococcus lactis
Biogenic amines
Putrescine
Agmatine deiminase pathway
AGDI cluster
NaCl
Issue Date2-Sep-2016
PublisherElsevier
CitationInternational Journal of Food Microbiology 232: 1–6 (2016)
AbstractThe reduction of NaCl in food is a public health priority; high NaCl intakes have been associated with serious health problems. However, it is reported that reducing the NaCl content of cheeses may lead to an increase in the content of biogenic amines (BAs). The present work examines the effect of NaCl on the accumulation of putrescine (one of the BAs often detected at high concentration in cheese) in experimental Cabrales-like cheeses containing Lactococcus lactis subsp. cremoris CECT 8666, a dairy strain that catabolises agmatine to putrescine via the agmatine deiminase (AGDI) pathway. The genes responsible for this pathway are grouped in the AGDI cluster. This comprises a regulatory gene (aguR) (transcribed independently), followed by the catabolic genes that together form an operon (aguBDAC). Reducing the NaCl concentration of the cheese led to increased putrescine accumulation. In contrast, increasing the NaCl concentration of both pH-uncontrolled and pH-controlled (pH 6) cultures of L. lactis subsp. cremoris CECT 8666 significantly inhibited its growth and the production of putrescine. Such production appeared to be inhibited via a reduction in the transcription of the aguBDAC operon; no effect on the transcription of aguR was recorded. The present results suggest that low-sodium cheeses are at risk of accumulating higher concentrations of putrescine.
Publisher version (URL)http://dx.doi.org/10.1016/j.ijfoodmicro.2016.05.010
URIhttp://hdl.handle.net/10261/134995
DOI10.1016/j.ijfoodmicro.2016.05.010
ISSN0168-1605
E-ISSN1879-3460
Appears in Collections:(IPLA) Artículos
Files in This Item:
File Description SizeFormat 
lactococcus_lactis_subsp_cremoris_Rio.pdf3 MBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.