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A Hydrolase from Lactobacillus sakei Moonlights as a Transaminase
Enzymatic transamination of amino acids yields α-keto acids and is the initial step for the production of volatile compounds that contribute to the sensory perception of fermented foods such as salami. Lactobacillus sakei is one of the lactic acid bacterial strains commonly used in starter cultures....
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology
2013
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3623254/ https://ncbi.nlm.nih.gov/pubmed/23354716 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.03762-12 |
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