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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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| Autores principales: | , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
American Society for Microbiology
2004
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| Materias: | |
| Acceso en línea: | 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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