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...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Yvon, Mireille, Chambellon, Emilie, Bolotin, Alexander, Roudot-Algaron, Florence
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 2000
Assuntos:	Enzymology and Protein Engineering
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC91865/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/10653720/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.66.2.571-577.2000
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