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Inactivation of the panE Gene in Lactococcus lactis Enhances Formation of Cheese Aroma Compounds
Hydroxyacid dehydrogenases limit the conversion of α-keto acids into aroma compounds. Here we report that inactivation of the panE gene, encoding the α-hydroxyacid dehydrogenase activity in Lactococcus lactis, enhanced the formation of 3-methylbutanal and 3-methylbutanol. L. lactis IFPL953ΔpanE was...
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| Main Authors: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology
2013
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3648031/ https://ncbi.nlm.nih.gov/pubmed/23524675 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00279-13 |
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