Lactococcal aminotransferases AraT and BcaT are key enzymes for the formation of aroma compounds from amino acids in cheese
about
Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products.Genetic, enzymatic and metabolite profiling of the Lactobacillus casei group reveals strain biodiversity and potential applications for flavour diversification.Transcripts of sulphur metabolic genes are co-ordinately regulated in developing seeds of common bean lacking phaseolin and major lectinsAmino acid catabolic pathways of lactic acid bacteria.Biosynthesis and role of 3-methylbutanal in cheese by lactic acid bacteria: Major metabolic pathways, enzymes involved, and strategies for control.Purification and characterization of a branched-chain amino acid aminotransferase from Lactobacillus paracasei subsp. paracasei CHCC 2115.
P2860
Lactococcal aminotransferases AraT and BcaT are key enzymes for the formation of aroma compounds from amino acids in cheese
description
2003 nî lūn-bûn
@nan
2003 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
2003 թվականի հունվարին հրատարակված գիտական հոդված
@hy
2003年の論文
@ja
2003年論文
@yue
2003年論文
@zh-hant
2003年論文
@zh-hk
2003年論文
@zh-mo
2003年論文
@zh-tw
2003年论文
@wuu
name
Lactococcal aminotransferases ...... nds from amino acids in cheese
@ast
Lactococcal aminotransferases ...... nds from amino acids in cheese
@en
type
label
Lactococcal aminotransferases ...... nds from amino acids in cheese
@ast
Lactococcal aminotransferases ...... nds from amino acids in cheese
@en
prefLabel
Lactococcal aminotransferases ...... nds from amino acids in cheese
@ast
Lactococcal aminotransferases ...... nds from amino acids in cheese
@en
P2093
P1476
Lactococcal aminotransferases ...... nds from amino acids in cheese
@en
P2093
Annette Verheul
Emilie Chambellon
Gerrit Smit
Liesbeth Rijnen
Mireille Yvon
Pascal Courtin
Richard van Kranenburg
P304
P356
10.1016/S0958-6946(03)00102-X
P577
2003-01-01T00:00:00Z