通过破坏乳酸脱氢酶（ldh）重新规划乳酸乳球菌 ATCC 11454 的代谢途径以提高尼生素的生产率

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food Biotechnology Pub Date : 2024-06-06 DOI:10.1080/08905436.2024.2345772

Nur Hidayah Mohd Rasid, Nadrah Abdul Halid, Adelene Song Ai-Lian, Suriana Sabri, Muhamad Hafiz Abd Rahim, Nazamid Saari, Hanan Hasan

{"title":"通过破坏乳酸脱氢酶（ldh）重新规划乳酸乳球菌 ATCC 11454 的代谢途径以提高尼生素的生产率","authors":"Nur Hidayah Mohd Rasid, Nadrah Abdul Halid, Adelene Song Ai-Lian, Suriana Sabri, Muhamad Hafiz Abd Rahim, Nazamid Saari, Hanan Hasan","doi":"10.1080/08905436.2024.2345772","DOIUrl":null,"url":null,"abstract":"Nisin is an effective biopreservative, however its wide application in food is restricted due to its low productivity. Therefore, the present work aimed to increase its yield by disrupting lactate ...","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8000,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Rerouting the Metabolic Pathway in Lactococcus lactis ATCC 11454 to Improve Nisin Productivity by Disrupting Lactate Dehydrogenase (ldh)\",\"authors\":\"Nur Hidayah Mohd Rasid, Nadrah Abdul Halid, Adelene Song Ai-Lian, Suriana Sabri, Muhamad Hafiz Abd Rahim, Nazamid Saari, Hanan Hasan\",\"doi\":\"10.1080/08905436.2024.2345772\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Nisin is an effective biopreservative, however its wide application in food is restricted due to its low productivity. Therefore, the present work aimed to increase its yield by disrupting lactate ...\",\"PeriodicalId\":12347,\"journal\":{\"name\":\"Food Biotechnology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.8000,\"publicationDate\":\"2024-06-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/08905436.2024.2345772\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/08905436.2024.2345772","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

Nisin 是一种有效的生物防腐剂，但由于其产量低，在食品中的广泛应用受到限制。因此，本研究旨在通过破坏乳酸来提高其产量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

Rerouting the Metabolic Pathway in Lactococcus lactis ATCC 11454 to Improve Nisin Productivity by Disrupting Lactate Dehydrogenase (ldh)

Nisin is an effective biopreservative, however its wide application in food is restricted due to its low productivity. Therefore, the present work aimed to increase its yield by disrupting lactate ...

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.