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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Bibliographic Details
Main Authors: Madsen, Søren M., Beck, Hans Christian, Ravn, Peter, Vrang, Astrid, Hansen, Anne Maria, Israelsen, Hans
Format: Artigo
Language:Inglês
Published: American Society for Microbiology 2002
Subjects:
Food Microbiology
Online Access: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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