Phenotypic and Genotypic Analysis of Amino Acid Auxotrophy in Lactobacillus helveticus CNRZ 32

The conversion of amino acids into volatile and nonvolatile compounds by lactic acid bacteria in cheese is thought to represent the rate-limiting step in the development of mature flavor and aroma. Because amino acid breakdown by microbes often entails the reversible action of enzymes involved in bi...

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Bibliographic Details
Main Authors: Christiansen, Jason K., Hughes, Joanne E., Welker, Dennis L., Rodríguez, Beatriz T., Steele, James L., Broadbent, Jeff R.
Format: Artigo
Language:Inglês
Published: American Society for Microbiology (ASM) 2008
Subjects:
Physiology and Biotechnology
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC2223243/
https://ncbi.nlm.nih.gov/pubmed/17993552
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.01174-07
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