Cloning and Inactivation of a Branched-Chain-Amino-Acid Aminotransferase Gene from Staphylococcus carnosus and Characterization of the Enzyme

Staphylococcus carnosus and Staphylococcus xylosus are widely used as aroma producers in the manufacture of dried fermented sausages. Catabolism of branched-chain amino acids (BCAAs) by these strains contributes to aroma formation by production of methyl-branched aldehydes and carboxy acids. The fir...

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Detalhes bibliográficos
Main Authors: Madsen, Søren M., Beck, Hans Christian, Ravn, Peter, Vrang, Astrid, Hansen, Anne Maria, Israelsen, Hans
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2002
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC124023/
https://ncbi.nlm.nih.gov/pubmed/12147502
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.68.8.4007-4014.2002
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