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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| Publicado no: | Appl Environ Microbiol |
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| Principais autores: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology (ASM)
2002
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| Assuntos: | |
| Acesso em linha: | 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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