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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| Publicado en: | Appl Environ Microbiol |
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| Principais autores: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
2000
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| Assuntos: | |
| Acceso en liña: | 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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