A Systems-Wide Analysis of Proteolytic and Lipolytic Pathways Uncovers The Flavor-Forming Potential of The Gram-Positive Bacterium Macrococcus caseolyticus subsp. caseolyticus

Macrococcus caseolyticus subsp. caseolyticus is a Gram-positive, commensal organism documented to be present as a component of the secondary microflora in fermented foods such as Ragusano and Fontina cheeses and Cantonese sausage. In these products, the organism appears to play a role in ripening an...

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Autors principals:	Shahneela Mazhar, Kieran N. Kilcawley, Colin Hill, Olivia McAuliffe
Format:	Artigo
Idioma:	Inglês
Publicat:	Frontiers Media S.A. 2020-07-01
Col·lecció:	Frontiers in Microbiology
Matèries:	Macrococcus caseolyticus subsp. caseolyticus fermented foods flavor development whole genome sequence enzymatic assays metabolomics
Accés en línia:	https://www.frontiersin.org/article/10.3389/fmicb.2020.01533/full
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