An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds /

類似資料

• Conversion of phenylalanine to benzaldehyde initiated by an aminotransferase in lactobacillus plantarum /
  著者:: Groot, Masja N. Nierop.
• Lysis of lactococcus lactis subsp. cremoris SK110 and its nisin-immune transconjugant in relation to flavor development in cheese /
• Purification and characterization of cystathionine (gamma)-lyase from lactococcus lactis subsp. Cremoris SK11 : Possible role in flavor compound formation during cheese maturation /
  著者:: Bruinenberg, P. G.
• Cooperation between lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids /
• Synthesis of optically active amino acids from alpha-keto acids with Escherichia coli cells expressing heterologous genes /