Identification, Cloning, and Characterization of a Lactococcus lactis Branched-Chain α-Keto Acid Decarboxylase Involved in Flavor Formation

The biochemical pathway for formation of branched-chain aldehydes, which are important flavor compounds derived from proteins in fermented dairy products, consists of a protease, peptidases, a transaminase, and a branched-chain α-keto acid decarboxylase (KdcA). The activity of the latter enzyme has...

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Autores principales: Smit, Bart A., van Hylckama Vlieg, Johan E. T., Engels, Wim J. M., Meijer, Laura, Wouters, Jan T. M., Smit, Gerrit
Formato: Artigo
Lenguaje:Inglês
Publicado: American Society for Microbiology 2005
Materias:
Physiology and Biotechnology
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC544199/
https://ncbi.nlm.nih.gov/pubmed/15640202
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.71.1.303-311.2005
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