Tryptophan catabolism in Brevibacterium linens as a potential cheese flavor adjunct

Journal of Dairy Science

Volumn 84, Issue 8, 2001, Pages 1773-1782

  Ummadi, M ^a,b   Weimer, B C ^b  

^a Chr Hansen Inc   (United States)

^b UTAH STATE UNIVERSITY   (United States)

Author keywords

Anthranilic acid; Cheddar cheese flavor; Tryptophan catabolites

Indexed keywords

BACTERIA (MICROORGANISMS); BREVIBACTERIUM LINENS;

AMINOTRANSFERASE; TRYPTOPHAN; TRYPTOPHAN AMINOTRANSFERASE;

ARTICLE; BREVIBACTERIUM; CHEESE; ENZYMOLOGY; FAT INTAKE; METABOLISM; MICELLAR ELECTROKINETIC CHROMATOGRAPHY; MICROBIOLOGY; TASTE;

BREVIBACTERIUM; CHEESE; CHROMATOGRAPHY, MICELLAR ELECTROKINETIC CAPILLARY; DIETARY FATS; TASTE; TRANSAMINASES; TRYPTOPHAN; TRYPTOPHAN TRANSAMINASE;

EID: 0035434339     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(01)74614-0     Document Type: Article

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