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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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Rijnen, Liesbeth, Bonneau, Sophie, Yvon, Mireille
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1999
Assuntos:	Food Microbiology
Acesso em linha:	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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