Lacticin 3147 favours isoleucine transamination by Lactococcus lactis IFPL359 in a cheese-model system

Biotechnology Letters

Volumn 25, Issue 8, 2003, Pages 599-602

  Martínez Cuesta, Carmen ^a   Peláez, Carmen ^a   Requena, Teresa ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Aroma; Cheese flavour; Lacticin 3147; Lactococcus lactis; Transamination

Indexed keywords

2 HYDROXY 3 METHYLVALERIC ACID; 2-HYDROXY-3-METHYLVALERIC ACID; 3 METHYL 2 OXOVALERIC ACID; ALPHA-KETO-BETA-METHYLVALERIC ACID; AMINO ACID; BACTERIAL PROTEIN; BACTERIOCIN; ISOLEUCINE; LACTICIN 481; OXOACID; VALERIC ACID DERIVATIVE;

ARTICLE; CELL CULTURE; CHEESE; CLASSIFICATION; COMPARATIVE STUDY; ISOLATION AND PURIFICATION; LACTOCOCCUS LACTIS; METABOLISM; MICROBIOLOGY; ODOR; SPECIES DIFFERENCE;

AMINO ACIDS; BACTERIAL PROTEINS; BACTERIOCINS; CELLS, CULTURED; CHEESE; ISOLEUCINE; KETO ACIDS; LACTOCOCCUS LACTIS; ODORS; PENTANOIC ACIDS; SPECIES SPECIFICITY;

BACTERIA (MICROORGANISMS); LACTOCOCCUS; LACTOCOCCUS LACTIS; STREPTOCOCCUS;

EID: 0038711980     PISSN: 01415492     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1023003306373     Document Type: Article

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