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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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Udgivet i: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.
Format: Artigo
Sprog:Inglês
Udgivet: American Society for Microbiology (ASM) 2000
Fag:
Food Microbiology
Online adgang: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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