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...

ver descrição completa

Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Smit, Bart A., van Hylckama Vlieg, Johan E. T., Engels, Wim J. M., Meijer, Laura, Wouters, Jan T. M., Smit, Gerrit
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 2005
Assuntos:	Physiology and Biotechnology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC544199/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/15640202/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.71.1.303-311.2005
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!