An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds.
The enzymatic degradation of amino acids in cheese is believed to generate aroma compounds and therefore to be involved in the complex process of cheese flavor development. In lactococci, transamination is the first step in the degradation of aromatic and branched-chain amino acids which are precurs...
Shranjeno v:
| izdano v: | Appl Environ Microbiol |
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| Principais autores: | , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
American Society for Microbiology (ASM)
1997
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC168333/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/9023921/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.63.2.414-419.1997 |
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