Molecular and Functional Analyses of the metC Gene of Lactococcus lactis, Encoding Cystathionine β-Lyase

The enzymatic degradation of amino acids in cheese is believed to generate aroma compounds and therefore to be essential for flavor development. Cystathionine β-lyase (CBL) can convert cystathionine to homocysteine but is also able to catalyze an α,γ elimination. With methionine as a substrate, it p...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Fernández, María, van Doesburg, Wim, Rutten, Ger A. M., Marugg, Joey D., Alting, Arno C., van Kranenburg, Richard, Kuipers, Oscar P.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 2000
Assuntos:	Food Microbiology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC91783/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/10618201/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.66.1.42-48.2000
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