ArticleScientific reports2018
Lactobacillus rossiae strain isolated from sourdough produces putrescine from arginine.
Article in Scientific reports, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 40 citations in OpenAlex.
- Genome-wide association analysis reveals specialization to hosts and niches in multiple species of the Lactobacillaceae.The ISME journal · 2026Article
- Isolation and Characterization of β-Phenylethylamine-Producing Lactic Acid Bacteria from Dairy Products.Microorganisms · 2025Article
- RETRACTED: Ascertaining the Influence of Lacto-Fermentation on Changes in Bovine Colostrum Amino and Fatty Acid ProfilesAnimals : an open access journal from MDPI · 2023Article
- Effects of Brines and Containers on Flavor Production of Chinese Pickled Chili Pepper (Foods (Basel, Switzerland) · 2022Article
- Safety Evaluation of Lactobacillus delbrueckii subsp. lactis CIDCA 133: a Health-Promoting Bacteria.Probiotics and antimicrobial proteins · 2022Article
- Preliminary Investigation of Biogenic Amines in Type I Sourdoughs Produced at Home and Bakery Level.Toxins · 2022Article
- Production of Putrescine and Cadaverine byFrontiers in microbiology · 2022Article
- Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough.Foods (Basel, Switzerland) · 2021Article
- Additives Altered Bacterial Communities and Metabolic Profiles in Silage HybridFrontiers in microbiology · 2021Article
- Characterization of the first vaginalPeerJ · 2021Article
- Conjugative DNA Transfer FromFrontiers in microbiology · 2021Article
- Biogenic Amine Production by Lactic Acid Bacteria: A Review.Foods (Basel, Switzerland) · 2019Review
- Biochemical Characterization and Phylogenetic Analysis of the Virulence Factor Lysine Decarboxylase FromFrontiers in microbiology · 2018Article
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This work reports a Lactobacillus rossiae strain (L. rossiae D87) isolated from sourdough that synthesizes putrescine - a biogenic amine that raises food safety and spoilage concerns - from arginine via the ornithine decarboxylase (ODC) pathway. The odc and potE genes were identified and sequenced. These genes respectively encode ornithine decarboxylase (Odc), which participates in the decarboxylation of ornithine to putrescine, and the ornithine/putrescine exchanger (PotE), which exchanges ornithine for putrescine. Transcriptional analysis showed that odc and potE form an operon that is regulated transcriptionally by ornithine in a dose-dependent manner. To explore the possible role of the ODC pathway as an acid stress resistance mechanism for this bacterium, the effect of acidic pHs on its transcriptional regulation and on putrescine biosynthesis was analysed. Acidic pHs induced the transcription of the odc-potE genes and the production of putrescine over that seen at neutral pH. Further, putrescine production via the ODC system improved the survival of L. rossiae D87 by counteracting the acidification of the cytoplasm when the cells were subjected to acidic conditions. These results suggest the ODC pathway of L. rossiae D87 provides a biochemical defence mechanism against acidic environments.
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