Use of (13)C Nuclear Magnetic Resonance and Gas Chromatography To Examine Methionine Catabolism by Lactococci
Formation of methanethiol from methionine is widely believed to play a significant role in development of cheddar cheese flavor. However, the catabolism of methionine by cheese-related microorganisms has not been well characterized. Two independent methionine catabolic pathways are believed to be pr...
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| Vydáno v: | Appl Environ Microbiol |
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| Hlavní autoři: | , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
American Society for Microbiology (ASM)
1998
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC90907/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/9835547/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.64.12.4670-4675.1998 |
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