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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Vydáno v:	Appl Environ Microbiol
Hlavní autoři:	Rijnen, Liesbeth, Bonneau, Sophie, Yvon, Mireille
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	American Society for Microbiology (ASM) 1999
Témata:	Food Microbiology
On-line přístup:	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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