Purification and Characterization of l-Methionine γ-Lyase from Brevibacterium linens BL2
l-Methionine γ-lyase (EC 4.4.1.11) was purified to homogeneity from Brevibacterium linens BL2, a coryneform bacterium which has been used successfully as an adjunct bacterium to improve the flavor of Cheddar cheese. The enzyme catalyzes the α,γ elimination of methionine to produce methanethiol, α-ke...
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| Veröffentlicht in: | Appl Environ Microbiol |
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| Hauptverfasser: | , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
American Society for Microbiology (ASM)
1998
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| Schlagworte: | |
| Online-Zugang: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC106728/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/9726878/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.64.9.3327-3331.1998 |
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