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Overexpression of Lactobacillus casei d-Hydroxyisocaproic Acid Dehydrogenase in Cheddar Cheese
Metabolism of aromatic amino acids by lactic acid bacteria is an important source of off-flavor compounds in Cheddar cheese. Previous work has shown that α-keto acids produced from Trp, Tyr, and Phe by aminotransferase enzymes are chemically labile and may degrade spontaneously into a variety of off...
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| Main Authors: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology
2004
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC492331/ https://ncbi.nlm.nih.gov/pubmed/15294819 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.70.8.4814-4820.2004 |
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