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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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書誌詳細
主要な著者: Christiansen, Jason K., Hughes, Joanne E., Welker, Dennis L., Rodríguez, Beatriz T., Steele, James L., Broadbent, Jeff R.
フォーマット: Artigo
言語:Inglês
出版事項: American Society for Microbiology (ASM) 2008
主題:
オンライン・アクセス: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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