Prevention of histamine formation in cheese by bacteriocin-producing lactic acid bacteria

Article Abstract:

Cheeses made with bacteriocin-producing Lactobacillus starters prevent the formation of histamine. Large quantities of histamine are formed in cheese without bacteriocins. A study conducted on the sensitivity to bacteriocin in 13 amine-forming lactobacilli revealed that all strains are sensitive to five enterococcal bacteriocins and to nisin. Two bacteriocin-producing enterococcal strains and a nisin-producing Lactococcus lactis strain were used as starters in cheese-making.

Cheese, Lactobacillus, Histamine

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Production of resveratrol in recombinant microorganisms

Article Abstract:

A report on the production of resveratrol in Escherichia coli by use of a peanut stilbene synthase gene is presented. The data indicates that recombinant yeast expression platform, using the same biosynthetic genes, is not much less efficient than E. coli.

Science & research, Field crops, except cash grains, not elsewhere classified, Peanuts, Peanut Farming, Groundnuts, All Other Crop Farming, Physiological aspects, Escherichia coli, Recombinant molecules, Resveratrol

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