The last step in the biosynthesis of aryl carotenoids in the cheese ripening bacteria Brevibacterium linens ATCC 9175 (Brevibacterium aurantiacum sp. nov.) involves a cytochrome P450-dependent monooxygenase

Food Research International

Volumn 38, Issue 8-9, 2005, Pages 967-973

  Dufosse L ^a   De Echanove, M C ^b  

^a UNIVERSITÉ DE BRETAGNE OCCIDENTALE   (France)

^b PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Brevibacterium aurantiacum; Brevibacterium linens; Carotenoid; Hydroxylation; Isorenieratene; P450; Tetcyclacis

Indexed keywords

BACTERIA; BIOSYNTHESIS; CATALYSIS; CELLS; CYTOLOGY; ENZYMES; FOOD PRODUCTS; HYDROXYLATION; PIGMENTS;

AEROBIC BIOSYNTHESIS; CHEESE; CYTOCHROME; MONOOXYGENASE;

HYDROCARBONS;

BREVIBACTERIUM; BREVIBACTERIUM AURANTIACUM; BREVIBACTERIUM LINENS;

EID: 23144445515     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.02.017     Document Type: Conference Paper

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