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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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Bibliografiske detaljer
Main Authors: Rijnen, Liesbeth, Courtin, Pascal, Gripon, Jean-Claude, Yvon, Mireille
Format: Artigo
Sprog:Inglês
Udgivet: American Society for Microbiology 2000
Fag:
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC91992/
https://ncbi.nlm.nih.gov/pubmed/10742211
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