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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Veröffentlicht in:	Appl Environ Microbiol
Hauptverfasser:	Rijnen, Liesbeth, Bonneau, Sophie, Yvon, Mireille
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	American Society for Microbiology (ASM) 1999
Schlagworte:	Food Microbiology
Online-Zugang:	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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