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

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

Wedi'i Gadw mewn:

Manylion Llyfryddiaeth
Awduron Eraill:	Fromentier, D., Gripon, J. C., Rijnen, L., Thirouin, S., Yvon, M.
Fformat:	Erthygl
Iaith:	English
Pynciau:	Aminoacids Aromatic compound Bacteria Biotransformation Cheese Enzymatic activity Enzymes Transaminases
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!

Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

Eitemau Tebyg

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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 /
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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 /

The LDH phylogeny for environmental isolates of Lactococcus lactis is consistent with rRNA genotypes but not with phenotypes /

Glutamate biosynthesis in lactococcus lactis subsp. lactis NCDO 2118 /
gan: Lapujade, P.

Biocatalytic synthesis of polycatechols from toxic aromatic compounds /
gan: Ward, Gary.

Cloning and sequence analysis of putative histidine protein kinases isolated from Lactococcus lactis MG1363 /
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Identification and modification of biphenyl dioxygenase sequences that determine the specificity of polychlorinated biphenyl degradation /

Taurine-sulfur assimilation and taurine-pyruvate aminotransferase activity in anaerobic bacteria /
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Influence of reduced water activity on lactose metabolism by lactococcus lactis subsp. cremoris at different pH values /

Purification and characterization of a prolidase from Lactobacillus casei subsp. casei IFPL 731 /
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Bacterial community structure and location in stilton cheese /
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Preparation of GM1 ganglioside with sialidase-producing marine bacteria as a microbial biocatalyst /
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Molecular ecology of Streptococcus thermophilus bacteriophage infections in a cheese factory /

CodY-regulated aminotransferases AraT and BcaT play a major role in the growth of lactococcus lactis in milk by regulating the intracellular pool of amino acids /
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Biotransformation of natural and synthetic isoflavonoids by two recombinant microbial enzymes /

Enzymatic conversion of glucose to UDP-4-keto-6-deoxyglucose in streptomyces spp. /
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Transformation of 2,4,6-trinitrotoluene by pseudomonas pseudoalcaligenes JS52 /
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Use of bacterial gamma-glutamyltranspeptidase for enzymatic synthesis of -D-glutamyl compounds /

Metabolism and energetics of lactococcus lactis during growth in complex or synthetic media /

A pediocin-producing lactobacillus plantarum strain inhibits listeria monocytogenes in a multispecies cheese surface microbial ripening consortium /

A mathematical model of ethanol fermentation from cheese whey. I : Model development and parameter estimation /
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Two nearly identical aromatic compound hydrolase genes in a strong polychlorinated biphenyl degrader, rhodococcus sp. strain RHA1 /

Use of reduced sulfur compounds by beggiatoa spp. : Enzymology and physiology of marine and freshwater strains in homogeneous and gradient cultures /
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Growth reduction of Listeria spp. caused by undefined industrial red smear cheese cultures and bacteriocin-producing Brevibacterium lines as evaluated in situ on soft cheese /

Fungal biotransformation of 6-nitrochrysene /

Phenotypic and genetic characterization of the bacteriophage abortive infection mechanism AbiK from Lactococcus lactis /

Induction of heat shock proteins DnaK, GroEL, GroES by salt stress in Lactococcus lactis /

Effect of raw-milk cheese consumption on the enterococcal flora of human feces /

Catalytic properties of the cellulose-binding endoglucanase F from Fibrobacter succinogenes S85 /

Use of a genetically enhanced, pediocin-producing starter culture, lactococcus lactis subsp. lactis MM217, to control listeria monocytogenes in cheddar cheese /
gan: Buyong, Nurliza.

Identification and characterization of the CYP52 family of Candida tropicalis ATCC 20336, important for the conversion of fatty acids and alkanes to alpha, omega-dicarboxylic acids /

Autolysis of Lactococcus lactis caused by induced overproduction of its major autolysin, AcmA /

Production of 6-phenylacetylene picolinic acid from diphenylacetylene by a toluene-degrading acinetobacter strain /

The contribution of caseins to the amino acid supply for lactococcus lactis depends on the type of cell envelope proteinase /

The effects of adding lactococcal proteinase on the growth rate of Lactococcus lactis in milk depend on the type of enzyme /
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Cloning and characterization of two rhamnogalacturonan hydrolase genes from Aspergillus niger /

Role of streptococcus thermophilus MR-1C capsular exopolysaccharide in cheese moisture retention /