Conversion of l-Leucine to Isovaleric Acid by Propionibacterium freudenreichii TL 34 and ITGP23

Several branched-chain volatile compounds are involved in the flavor of Swiss cheese. These compounds are probably produced by enzymatic conversion of branched-chain amino acids, but the flora and the pathways involved remain hypothetical. Our aim was to determine the ability of Propionibacterium fr...

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Veröffentlicht in:	Appl Environ Microbiol
Hauptverfasser:	Thierry, Anne, Maillard, Marie-Bernadette, Yvon, Mireille
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	American Society for Microbiology (ASM) 2002
Schlagworte:	Food Microbiology
Online-Zugang:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC126662/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/11823198/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.68.2.608-615.2002
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