Identification and Functional Analysis of the Gene Encoding Methionine-γ-Lyase in Brevibacterium linens

The enzymatic degradation of l-methionine and subsequent formation of volatile sulfur compounds (VSCs) is believed to be essential for flavor development in cheese. l-Methionine-γ-lyase (MGL) can convert l-methionine to methanethiol (MTL), α-ketobutyrate, and ammonia. The mgl gene encoding MGL was c...

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-д хэвлэсэн:	Appl Environ Microbiol
Үндсэн зохиолчид:	Amarita, Felix, Yvon, Mireille, Nardi, Michele, Chambellon, Emilie, Delettre, Jerôme, Bonnarme, Pascal
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	American Society for Microbiology (ASM) 2004
Нөхцлүүд:	Food Microbiology
Онлайн хандалт:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC535188/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/15574935/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.70.12.7348-7354.2004
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