लोड हो रहा है...
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...
में बचाया:
| मुख्य लेखकों: | , , , , , |
|---|---|
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
American Society for Microbiology
2004
|
| विषय: | |
| ऑनलाइन पहुंच: | 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 |
| टैग : |
टैग जोड़ें
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
|