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 /

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Bibliografische gegevens
Andere auteurs:	Fromentier, D., Gripon, J. C., Rijnen, L., Thirouin, S., Yvon, M.
Formaat:	Artikel
Taal:	English
Onderwerpen:	Aminoacids Aromatic compound Bacteria Biotransformation Cheese Enzymatic activity Enzymes Transaminases
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!

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

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Cooperation between lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids /

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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 /
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Biocatalytic synthesis of polycatechols from toxic aromatic compounds /
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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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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 /

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

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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 /