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...
Sábháilte in:
| Foilsithe in: | Appl Environ Microbiol |
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| Príomhchruthaitheoirí: | , , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
American Society for Microbiology (ASM)
2004
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| Ábhair: | |
| Rochtain ar líne: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC525268/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/15528496/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.70.11.6385-6393.2004 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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