Identification, cloning, and characterization of a Lactococcus lactis branched-chain α-keto acid decarboxylase involved in flavor formation

Applied and Environmental Microbiology

Volumn 71, Issue 1, 2005, Pages 303-311

  Smit, Bart A ^a   Van Hylckama Vlieg, Johan E T ^a   Engels, Wim J M ^a   Meijer, Laura ^a   Wouters, Jan T M ^b   Smit, Gerrit ^a,b  

^a NIZO FOOD RESEARCH   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

ALDEHYDES; CARBOXYLATION; ENZYMES; GENES; MUTAGENESIS; PH EFFECTS; STRAIN;

DECARBOXYLASE ENZYMES; GENE ENCODING; KETO ACID DECARBOXYLASE (KDCA); PEPTIDASES;

CLONING;

2 OXOISOVALERATE DEHYDROGENASE (LIPOAMIDE);

BACTERIUM;

ARTICLE; BACTERIAL STRAIN; CHEESE RIPENING; CONTROLLED STUDY; ENZYME ACTIVITY; FLAVOR; GENE DELETION; GENE OVEREXPRESSION; GENETIC ANALYSIS; GENETIC IDENTIFICATION; LACTOCOCCUS LACTIS; MOLECULAR CLONING; NONHUMAN; NUCLEOTIDE SEQUENCE; PH; SALINITY; SEQUENCE ANALYSIS; SEQUENCE HOMOLOGY; STRAIN DIFFERENCE;

3-METHYL-2-OXOBUTANOATE DEHYDROGENASE (LIPOAMIDE); AMINO ACID SEQUENCE; AMINO ACIDS, BRANCHED-CHAIN; CLONING, MOLECULAR; DAIRY PRODUCTS; FLAVORING AGENTS; LACTOCOCCUS LACTIS; MOLECULAR SEQUENCE DATA; MUTAGENESIS; SEQUENCE ANALYSIS, DNA; SUBSTRATE SPECIFICITY;

BACTERIA (MICROORGANISMS); LACTOCOCCUS; LACTOCOCCUS LACTIS; POSIBACTERIA;

EID: 12244283725     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/AEM.71.1.303-311.2005     Document Type: Article

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