Formation of diacetyl and acetoin by Lactococcus lactis via aspartate catabolism

Journal of Applied Microbiology

Volumn 104, Issue 1, 2008, Pages 171-177

  Le Bars, D ^a   Yvon, M ^a  

^a CEMAGREF   (France)

Author keywords

Acetoin; Amino acid catabolism; Cheese flavour; Diacetyl; L aspartic acid; Lactococcus lactis

Indexed keywords

LACTIC ACID; METABOLISM;

ACETOIN; AMINO ACID CATABOLISM; AMINO-ACIDS; ASPARTATES; ASPARTIC ACIDS; CHEESE FLAVOR; DIACETYL; L-ASPARTIC ACID; LACTOCOCCUS LACTIS; PYRUVATES;

AMINO ACIDS;

2 OXOGLUTARIC ACID; 2,3 BUTANEDIONE; ACETOIN; ACETOLACTATE SYNTHASE; ALANINE; ASPARTIC ACID; PYRUVIC ACID;

AMINO ACID; BACTERIUM; CATABOLISM; PH;

ANIMAL CELL; ARTICLE; BACTERIAL CELL; CATABOLISM; DECARBOXYLATION; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INCUBATION TIME; LACTOCOCCUS LACTIS; MASS SPECTROMETRY; METABOLITE; NONHUMAN; PH; TRANSAMINATION;

LACTOCOCCUS LACTIS;

EID: 37249004728     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2007.03539.x     Document Type: Article

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