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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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Ganesan, Balasubramanian, Seefeldt, Kimberly, Weimer, Bart C.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 2004
Assuntos:	Food Microbiology
Acesso em linha:	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
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