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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Autors principals: Broadbent, Jeffery R., Gummalla, Sanjay, Hughes, Joanne E., Johnson, Mark E., Rankin, Scott A., Drake, Mary Anne
Format: Artigo
Idioma:Inglês
Publicat: American Society for Microbiology 2004
Matèries:
Food Microbiology
Accés en línia: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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