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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Bibliografiska uppgifter
Huvudupphovsmän: Christiansen, Jason K., Hughes, Joanne E., Welker, Dennis L., Rodríguez, Beatriz T., Steele, James L., Broadbent, Jeff R.
Materialtyp: Artigo
Språk:Inglês
Publicerad: American Society for Microbiology (ASM) 2008
Ämnen:
Physiology and Biotechnology
Länkar: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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