Characterization and Role of the Branched-Chain Aminotransferase (BcaT) Isolated from Lactococcus lactis subsp. cremoris NCDO 763

In Lactococcus lactis, which is widely used as a starter in the cheese industry, the first step of aromatic and branched-chain amino acid degradation is a transamination which is catalyzed by two major aminotransferases. We have previously purified and characterized biochemically and genetically the...

Full description

Saved in:
Bibliographic Details
Main Authors: Yvon, Mireille, Chambellon, Emilie, Bolotin, Alexander, Roudot-Algaron, Florence
Format: Artigo
Language:Inglês
Published: American Society for Microbiology 2000
Subjects:
Enzymology and Protein Engineering
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC91865/
https://ncbi.nlm.nih.gov/pubmed/10653720
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items