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YALI0C22088g from Yarrowia lipolytica catalyses the conversion of l‐methionine into volatile organic sulfur‐containing compounds
The enzymatic conversion of l‐methionine (l‐Met) into volatile organic sulfur‐containing compounds (VOSCs) plays an important role in developing the characteristic aroma of foods. However, the mechanism for the direct conversion of l‐Met into VOSCs is still unclear in yeast cells used to make food p...
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| Gepubliceerd in: | Microb Biotechnol |
|---|---|
| Hoofdauteurs: | , , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
John Wiley and Sons Inc.
2021
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8313282/ https://ncbi.nlm.nih.gov/pubmed/33793081 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/1751-7915.13796 |
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