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...
שמור ב:
| הוצא לאור ב: | Appl Environ Microbiol |
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| Principais autores: | , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
American Society for Microbiology (ASM)
2000
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| נושאים: | |
| גישה מקוונת: | 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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