Purification and Characterization of Cystathionine (beta)-Lyase from Lactococcus lactis subsp. cremoris B78 and Its Possible Role in Flavor Development in Cheese.
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Characterization and role of the branched-chain aminotransferase (BcaT) isolated from Lactococcus lactis subsp. cremoris NCDO 763Use of 13C nuclear magnetic resonance and gas chromatography to examine methionine catabolism by lactococciGenetic characterization of the major lactococcal aromatic aminotransferase and its involvement in conversion of amino acids to aroma compounds.Production of sulfur flavors by ten strains of Geotrichum candidum.An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compoundsRole of cystathionine beta-lyase in catabolism of amino acids to sulfur volatiles by genetic variants of Lactobacillus helveticus CNRZ 32.Transcriptional analysis of L-methionine catabolism in the cheese-ripening yeast Yarrowia lipolytica in relation to volatile sulfur compound biosynthesisComparative genomics of enzymes in flavor-forming pathways from amino acids in lactic acid bacteria.Identification and functional analysis of the gene encoding methionine-gamma-lyase in Brevibacterium linens.Molecular and functional analyses of the metC gene of Lactococcus lactis, encoding cystathionine beta-lyase.Conversion of methionine to thiols by lactococci, lactobacilli, and brevibacteriaPurification and characterization of L-methionine gamma-lyase from brevibacterium linens BL2Regulation of the metC-cysK operon, involved in sulfur metabolism in Lactococcus lactisYtjE from Lactococcus lactis IL1403 Is a C-S lyase with alpha, gamma-elimination activity toward methionineRegulatory phenotyping reveals important diversity within the species Lactococcus lactis.Purification and Characterization of Cystathionine (gamma)-Lyase from Lactococcus lactis subsp. cremoris SK11: Possible Role in Flavor Compound Formation during Cheese Maturation.Cloning and characterization of two Lactobacillus casei genes encoding a cystathionine lyase.Heterologous production of methionine-gamma-lyase from Brevibacterium linens in Lactococcus lactis and formation of volatile sulfur compounds.Dimethyl disulfide produced by the naturally associated bacterium bacillus sp B55 promotes Nicotiana attenuata growth by enhancing sulfur nutrition.
P2860
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P2860
Purification and Characterization of Cystathionine (beta)-Lyase from Lactococcus lactis subsp. cremoris B78 and Its Possible Role in Flavor Development in Cheese.
description
1995 nî lūn-bûn
@nan
1995年の論文
@ja
1995年論文
@yue
1995年論文
@zh-hant
1995年論文
@zh-hk
1995年論文
@zh-mo
1995年論文
@zh-tw
1995年论文
@wuu
1995年论文
@zh
1995年论文
@zh-cn
name
Purification and Characterizat ...... Flavor Development in Cheese.
@en
type
label
Purification and Characterizat ...... Flavor Development in Cheese.
@en
prefLabel
Purification and Characterizat ...... Flavor Development in Cheese.
@en
P2093
P2860
P1476
Purification and Characterizat ...... n Flavor Development in Cheese
@en
P2093
Exterkate FA
van Schalkwijk S
P2860
P304
P407
P577
1995-11-01T00:00:00Z