Conversion of Methionine to Thiols by Lactococci, Lactobacilli, and Brevibacteria
Methanethiol has been strongly associated with desirable Cheddar cheese flavor and can be formed from the degradation of methionine (Met) via a number of microbial enzymes. Methionine γ-lyase is thought to play a major role in the catabolism of Met and generation of methanethiol in several species o...
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| Publicado en: | Appl Environ Microbiol |
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| Principais autores: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1998
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC106727/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/9726877/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.64.9.3320-3326.1998 |
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