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Transcriptional Analysis of l-Methionine Catabolism in the Cheese-Ripening Yeast Yarrowia lipolytica in Relation to Volatile Sulfur Compound Biosynthesis
Yarrowia lipolytica is one of the yeasts most frequently isolated from the surface of ripened cheeses. In previous work, it has been shown that this yeast is able to convert l-methionine into various volatile sulfur compounds (VSCs) that may contribute to the typical flavors of several cheeses. In t...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
American Society for Microbiology (ASM)
2008
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2423039/ https://ncbi.nlm.nih.gov/pubmed/18390675 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00644-07 |
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