Glutamine deamidation by cereal-associated lactic acid bacteria

Journal of Applied Microbiology

Volumn 103, Issue 4, 2007, Pages 1197-1205

  Vermeulen, N ^a   Ganzle M G ^b   Vogel, R F ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Deamidation; Glutamate; Lactobacillus; Sourdough

Indexed keywords

AMINO ACIDS; BACILLI; CHEMICAL REACTIONS; FOOD PRODUCTS; METABOLITES;

CELL YIELDS; DEAMIDATION; FINAL PH; GLUTAMATE; GLUTAMINASE; LACTIC ACID BACTERIA; LACTOBACILLUS; LACTOBACILLUS SANFRANCISCENSIS; PROTEOLYTIC ACTIVITIES; SOURDOUGH;

LACTIC ACID;

ACETIC ACID; GLUTAMINASE; GLUTAMINE;

BACTERIUM; CARBOXYLIC ACID; CEREAL; ENZYME ACTIVITY; ESTER; FERMENTATION; METABOLISM; METABOLITE; ORGANIC NITROGEN;

ACID TOLERANCE; ACIDITY; ARTICLE; BACTERIAL CELL; BACTERIAL STRAIN; BACTERIUM ISOLATION; BREAD; CEREAL; CONTROLLED STUDY; DEAMINATION; DOUGH; ENZYME ACTIVITY; FLOUR; LACTIC ACID BACTERIUM; LACTOBACILLUS; NONHUMAN; PH; PROTEIN DEGRADATION;

LACTOBACILLUS; LACTOBACILLUS SANFRANCISCENSIS; TRITICUM AESTIVUM;

EID: 34848866851     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2007.03333.x     Document Type: Article

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