Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in cheddar cheese.
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Crystallization and structural analysis of 2-hydroxyacid dehydrogenase from Ketogulonicigenium vulgareThe D-2-hydroxyacid dehydrogenase incorrectly annotated PanE is the sole reduction system for branched-chain 2-keto acids in Lactococcus lactis.Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products.Inactivation of the panE gene in Lactococcus lactis enhances formation of cheese aroma compounds.Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87.Novel 4-methyl-2-oxopentanoate reductase involved in synthesis of the Japanese sake flavor, ethyl leucate.
P2860
Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in cheddar cheese.
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article científic
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article scientifique
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articolo scientifico
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artigo científico
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bilimsel makale
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scientific article published on August 2004
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vedecký článok
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vetenskaplig artikel
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videnskabelig artikel
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vědecký článek
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name
Overexpression of Lactobacillu ...... hydrogenase in cheddar cheese.
@en
Overexpression of Lactobacillu ...... hydrogenase in cheddar cheese.
@nl
type
label
Overexpression of Lactobacillu ...... hydrogenase in cheddar cheese.
@en
Overexpression of Lactobacillu ...... hydrogenase in cheddar cheese.
@nl
prefLabel
Overexpression of Lactobacillu ...... hydrogenase in cheddar cheese.
@en
Overexpression of Lactobacillu ...... hydrogenase in cheddar cheese.
@nl
P2093
P2860
P1476
Overexpression of Lactobacillu ...... hydrogenase in cheddar cheese.
@en
P2093
Jeffery R Broadbent
Joanne E Hughes
Mark E Johnson
Mary Anne Drake
Sanjay Gummalla
Scott A Rankin
P2860
P304
P356
10.1128/AEM.70.8.4814-4820.2004
P407
P577
2004-08-01T00:00:00Z