Fermentation in Pineapple Juice Significantly Enhances Ornithine and Citrulline Production in <i>Lactococcus lactis</i> MSC-3G Isolated from Sugarcane

Fermentation in Pineapple Juice Significantly Enhances Ornithine and Citrulline Production in <i>Lactococcus lactis</i> MSC-3G Isolated from Sugarcane

Lactic acid bacterial (LAB) fermentation of functional amino acids using fruit juices as a cultivation medium is not well-documented. In the present study, we successfully isolated a high ornithine- and citrulline-producing <i>Lactococcus lactis</i> strain, designated MSC-3G, from sugarc...

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Bibliographic Details
Main Authors: Yusuke Inoue, Narandalai Danshiitsoodol, Masafumi Noda, Katsushi Hagihara, Masanori Sugiyama
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Microorganisms
Subjects:
<i>Lactococcus lactis</i>
ornithine
citrulline
arginine deiminase
fruit juice
sugarcane
Online Access:https://www.mdpi.com/2076-2607/10/5/962

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https://www.mdpi.com/2076-2607/10/5/962

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