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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Prif Awduron: Broadbent, Jeffery R., Gummalla, Sanjay, Hughes, Joanne E., Johnson, Mark E., Rankin, Scott A., Drake, Mary Anne
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: American Society for Microbiology 2004
Pynciau:
Food Microbiology
Mynediad Ar-lein: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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