L-methionine degradation potentialities of cheese-ripening microorganisms

Journal of Dairy Research

Volumn 68, Issue 4, 2001, Pages 663-674

  Bonnarme, Pascal ^a   Lapadatescu, Carmen ^a   Yvon, Mireille ^a   Spinnler, Henry Eric ^b  

^a CEMAGREF   (France)

^b AGROPARISTECH   (France)

Author keywords

Bacteria; Cheese ripening microorganisms; Enzymatic activities; Volatile sulphur compounds; Yeasts

Indexed keywords

AMINOTRANSFERASE; GLUTAMINE PYRUVATE AMINOTRANSFERASE; GLUTAMINE-PYRUVATE AMINOTRANSFERASE; L-METHIONINE GAMMA-LYASE; LYASE; METHIONINE; METHIONINE GAMMA LYASE; SULFUR DERIVATIVE;

ARTHROBACTER; ARTICLE; BREVIBACTERIUM; CHEESE; CORYNEBACTERIUM; FERMENTATION; GEOTRICHUM; KLUYVEROMYCES; METABOLISM; MICROBIOLOGY; MICROCOCCUS LUTEUS; SACCHAROMYCES CEREVISIAE; STAPHYLOCOCCUS; VOLATILIZATION; YARROWIA;

ARTHROBACTER; BREVIBACTERIUM; CARBON-SULFUR LYASES; CHEESE; CORYNEBACTERIUM; FERMENTATION; GEOTRICHUM; KLUYVEROMYCES; METHIONINE; MICROCOCCUS LUTEUS; SACCHAROMYCES CEREVISIAE; STAPHYLOCOCCUS; SULFUR COMPOUNDS; TRANSAMINASES; VOLATILIZATION; YARROWIA;

EID: 0035525372     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S002202990100509X     Document Type: Article

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