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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...
Zapisane w:
| Wydane w: | Appl Environ Microbiol |
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| Główni autorzy: | , , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
American Society for Microbiology (ASM)
2004
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| Hasła przedmiotowe: | |
| Dostęp online: | 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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