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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Bibliografski detalji
Izdano u:Appl Environ Microbiol
Glavni autori: Broadbent, Jeffery R., Gummalla, Sanjay, Hughes, Joanne E., Johnson, Mark E., Rankin, Scott A., Drake, Mary Anne
Format: Artigo
Jezik:Inglês
Izdano: American Society for Microbiology (ASM) 2004
Teme:
Food Microbiology
Online pristup:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC492331/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/15294819/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.70.8.4814-4820.2004
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