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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Dades bibliogràfiques

Publicat a:	Appl Environ Microbiol
Autors principals:	Gao, Song, Mooberry, Ed S., Steele, James L.
Format:	Artigo
Idioma:	Inglês
Publicat:	American Society for Microbiology (ASM) 1998
Matèries:	Food Microbiology
Accés en línia:	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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