Expression of a Heterologous Glutamate Dehydrogenase Gene in Lactococcus lactis Highly Improves the Conversion of Amino Acids to Aroma Compounds

The first step of amino acid degradation in lactococci is a transamination, which requires an α-keto acid as the amino group acceptor. We have previously shown that the level of available α-keto acid in semihard cheese is the first limiting factor for conversion of amino acids to aroma compounds, si...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Rijnen, Liesbeth, Courtin, Pascal, Gripon, Jean-Claude, Yvon, Mireille
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/PMC91992/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/10742211/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.66.4.1354-1359.2000
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