Fatty Acid Production from Amino Acids and α-Keto Acids by Brevibacterium linens BL2

Low concentrations of branched-chain fatty acids, such as isobutyric and isovaleric acids, develop during the ripening of hard cheeses and contribute to the beneficial flavor profile. Catabolism of amino acids, such as branched-chain amino acids, by bacteria via aminotransferase reactions and α-keto...

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Hauptverfasser: Ganesan, Balasubramanian, Seefeldt, Kimberly, Weimer, Bart C.
Format: Artigo
Sprache:Inglês
Veröffentlicht: American Society for Microbiology 2004
Schlagworte:
Food Microbiology
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC525268/
https://ncbi.nlm.nih.gov/pubmed/15528496
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.70.11.6385-6393.2004
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