Purification and Characterization of Cystathionine (beta)-Lyase from Lactococcus lactis subsp. cremoris B78 and Its Possible Role in Flavor Development in Cheese

An enzyme that degrades sulfur-containing amino acids was purified from Lactococcus lactis subsp. cremoris B78; this strain was isolated from a mixed-strain, mesophilic starter culture used for the production of Gouda cheese. The enzyme has features of a cystathionine (beta)-lyase (EC 4.4.1.8), a py...

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Bibliografski detalji
Glavni autori: Alting, A. C., Engels, W., van Schalkwijk, S., Exterkate, F. A.
Format: Artigo
Jezik:Inglês
Izdano: 1995
Teme:
Research Article
Online pristup:https://ncbi.nlm.nih.gov/pmc/articles/PMC1388602/
https://ncbi.nlm.nih.gov/pubmed/16535166
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