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...
Zapisane w:
| Wydane w: | Appl Environ Microbiol |
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| Główni autorzy: | , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
American Society for Microbiology (ASM)
1999
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| Hasła przedmiotowe: | |
| Dostęp online: | 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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