Genetic Characterization of the Major Lactococcal Aromatic Aminotransferase and Its Involvement in Conversion of Amino Acids to Aroma Compounds

In lactococci, transamination is the first step of the enzymatic conversion of aromatic and branched-chain amino acids to aroma compounds. In previous work we purified and biochemically characterized the major aromatic aminotransferase (AraT) of a Lactococcus lactis subsp. cremoris strain. Here we c...

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Détails bibliographiques

Publié dans:	Appl Environ Microbiol
Auteurs principaux:	Rijnen, Liesbeth, Bonneau, Sophie, Yvon, Mireille
Format:	Artigo
Langue:	Inglês
Publié:	American Society for Microbiology (ASM) 1999
Sujets:	Food Microbiology
Accès en ligne:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC91656/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/10543798/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.65.11.4873-4880.1999
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