메뉴 건너뛰기




Volumn 17, Issue 2, 2009, Pages 96-100

Regulation of α-ketoisovalerate decarboxylase expression in Lactococcus lactis IFPL730

Author keywords

Aroma; Cheese; Keto acid decarboxylase; Lactococcus lactis

Indexed keywords

2 OXOISOVALERIC ACID; AGAR; ALPHA KETOISOVALERATE DECARBOXYLASE; BACTERIAL PROTEIN; CARBOXYLYASE; ISOLEUCINE; PROTEIN CODY; UNCLASSIFIED DRUG;

EID: 68149159691     PISSN: 14641801     EISSN: None     Source Type: Journal    
DOI: 10.1159/000178018     Document Type: Article
Times cited : (9)

References (30)
  • 1
    • 0034993001 scopus 로고    scopus 로고
    • Lactobacillus casei and Lactobacillus plantarum initiate catabolism by transamination
    • Amárita F, Requena T, Taborda G, Amigo L, Peláez C: Lactobacillus casei and Lactobacillus plantarum initiate catabolism by transamination. J Appl Microbiol 2001; 90: 971-978.
    • (2001) J Appl Microbiol , vol.90 , pp. 971-978
    • Amárita, F.1    Requena, T.2    Taborda, G.3    Amigo, L.4    Peláez, C.5
  • 2
  • 4
    • 0017184389 scopus 로고
    • A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
    • Bradford MM: A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem 1976; 72: 248-254.
    • (1976) Anal Biochem , vol.72 , pp. 248-254
    • Bradford, M.M.1
  • 5
    • 0038317622 scopus 로고    scopus 로고
    • CodY-regulated aminotransferases AraT and BcaT play a major role in the growth of Lactococcus lactis in milk by regulating the intracellular pool of amino acids
    • Chambellon E, Yvon M: CodY-regulated aminotransferases AraT and BcaT play a major role in the growth of Lactococcus lactis in milk by regulating the intracellular pool of amino acids. Appl Environ Microbiol 2003; 69: 3061-3068.
    • (2003) Appl Environ Microbiol , vol.69 , pp. 3061-3068
    • Chambellon, E.1    Yvon, M.2
  • 6
    • 0023277545 scopus 로고
    • Single-step method of RNA isolation by acid guanidinium thiocyanate-phenol-chloroform extraction
    • DOI 10.1006/abio.1987.9999
    • Chomczynski P, Sacchi N: Single-step method of RNA isolation by acid guanidinium thiocyanate- phenol-chloroform extraction. Anal Biochem 1987; 162: 156-159. (Pubitemid 17064313)
    • (1987) Analytical Biochemistry , vol.162 , Issue.1 , pp. 156-159
    • Chomczynski, P.1    Sacchi, N.2
  • 7
    • 4444266764 scopus 로고    scopus 로고
    • Biochemical and molecular characterization of α-ketoisovalerate decarboxylase, an enzyme involved in the formation of aldehydes from amino acids by Lactococcus lactis
    • DOI 10.1016/j.femsle.2004.07.057, PII S0378109704005774
    • De la Plaza M, Fernández de Palencia P, Peláez C, Requena T: Biochemical and molecular characterization of α-ketoisovalerate decarboxylase, an enzyme involved in the formation of aldehydes from amino acids by Lactococcus lactis . FEMS Microbiol Lett 2004; 238: 367-374. (Pubitemid 39195162)
    • (2004) FEMS Microbiology Letters , vol.238 , Issue.2 , pp. 367-374
    • De La Plaza, M.1    Fernández De Palencia, P.2    Pelaez, C.3    Requena, T.4
  • 10
    • 26644445945 scopus 로고    scopus 로고
    • The Lactococcus lactis CodY regulon: Identification of a conserved cis -regulatory element
    • Den Hengst CD, van Hijum SAFT, Geurts JMW, Nauta A, Kok J, Kuipers OP: The Lactococcus lactis CodY regulon: identification of a conserved cis -regulatory element. J Biol Chem 2005b; 280: 34332-34342.
    • (2005) J Biol Chem , vol.280 , pp. 34332-34342
    • Den Hengst, C.D.1    Van Saft, H.2    Geurts, J.M.W.3    Nauta, A.4    Kok, J.5    Kuipers, O.P.6
  • 11
    • 33646248072 scopus 로고    scopus 로고
    • Identification and functional characterization of the Lactococcus lactis CodY-regulated branched-chain amino acid permease BcaP (CtrA)
    • Den Hengst CD, Groeneveld M, Kuipers OP, Kok J: Identification and functional characterization of the Lactococcus lactis CodY-regulated branched-chain amino acid permease BcaP (CtrA). J Bacteriol 2006; 188: 3280-3289.
    • (2006) J Bacteriol , vol.188 , pp. 3280-3289
    • Den Hengst, C.D.1    Groeneveld, M.2    Kuipers, O.P.3    Kok, J.4
  • 12
    • 34547149691 scopus 로고    scopus 로고
    • Branched-chain keto acid decarboxylase from Lactococcus lactis (KdcA), a valuable thiamine diphosphate-dependent enzyme for asymmetric C-C bond formation
    • Gocke D, Nguyen CL, Pohl M, Stillger T, Walter L, Müller M: Branched-chain keto acid decarboxylase from Lactococcus lactis (KdcA), a valuable thiamine diphosphate-dependent enzyme for asymmetric C-C bond formation. Adv Synth Catal 2007; 349: 1425-1435.
    • (2007) Adv Synth Catal , vol.349 , pp. 1425-1435
    • Gocke, D.1    Nguyen, C.L.2    Pohl, M.3    Stillger, T.4    Walter, L.5    Müller, M.6
  • 14
    • 29244489781 scopus 로고    scopus 로고
    • Overall control of nitrogen metabolism in Lactococcus lactis by CodY, and possible models for CodY regulation in Firmicutes
    • Guédon E, Sperandio B, Pons N, Ehrlich SD, Renault P: Overall control of nitrogen metabolism in Lactococcus lactis by CodY, and possible models for CodY regulation in Firmicutes. Microbiology 2005; 151: 3895-3909.
    • (2005) Microbiology , vol.151 , pp. 3895-3909
    • Guédon, E.1    Sperandio, B.2    Pons, N.3    Ehrlich, S.D.4    Renault, P.5
  • 15
    • 3242771565 scopus 로고    scopus 로고
    • Ability of thermophilic lactic acid bacteria to produce aroma compounds from amino acids
    • DOI 10.1128/AEM.70.7.3855-3861.2004
    • Helinck S, Le Bars D, Moreau D, Yvon M: Ability of thermophilic lactic acid bacteria to produce aroma compounds from amino acids. Appl Environ Microbiol 2004; 70: 3855-3861. (Pubitemid 38969721)
    • (2004) Applied and Environmental Microbiology , vol.70 , Issue.7 , pp. 3855-3861
    • Helinck, S.1    Le Bars, D.2    Moreau, D.3    Yvon, M.4
  • 16
    • 0000421590 scopus 로고
    • Enzymic activities associated with lactobacilli in dairy products
    • Hickey MW, Hillier AJ, Jago GR: Enzymic activities associated with lactobacilli in dairy products. Aust J Dairy Technol 1983; 38: 154-157.
    • (1983) Aust J Dairy Technol , vol.38 , pp. 154-157
    • Hickey, M.W.1    Hillier, A.J.2    Jago, G.R.3
  • 18
    • 0031734710 scopus 로고    scopus 로고
    • Accumulation of α- Keto acids as essential components in cyanide assimilation by Pseudomonas fluorescens NCIMB 11764
    • Kunz DA, Chen JL, Pan G: Accumulation of α- keto acids as essential components in cyanide assimilation by Pseudomonas fluorescens NCIMB 11764. Appl Environ Microbiol 1998; 64: 4452-4459.
    • (1998) Appl Environ Microbiol , vol.64 , pp. 4452-4459
    • Kunz, D.A.1    Chen, J.L.2    Pan, G.3
  • 20
    • 0025181301 scopus 로고
    • Relationship between utilization of proline and proline-containing peptides and growth of Lactococcus lactis
    • Smid EJ, Konings WN: Relationship between utilization of proline and proline-containing peptides and growth of Lactococcus lactis . J Bacteriol 1990; 172: 5286-5292.
    • (1990) J Bacteriol , vol.172 , pp. 5286-5292
    • Smid, E.J.1    Konings, W.N.2
  • 22
    • 2442501410 scopus 로고    scopus 로고
    • Diversity of L-leucine catabolism in various microorganisms involved in dairy fermentations and identification of the rate controlling step in 3-methylbutanal formation
    • Smit BA, Engels WJM, Wouters JTM, Smit G: Diversity of L-leucine catabolism in various microorganisms involved in dairy fermentations and identification of the rate controlling step in 3-methylbutanal formation. Appl Microbiol Biotechnol 2004b;64: 396-402.
    • (2004) Appl Microbiol Biotechnol , vol.64 , pp. 396-402
    • Smit, B.A.1    Engels, W.J.M.2    Wouters, J.T.M.3    Smit, G.4
  • 23
    • 12244283725 scopus 로고    scopus 로고
    • Identification, cloning, and characterization of a Lactococcus lactis branched-chain α-keto acid decarboxylase involved in flavor formation
    • Smit BA, van Hylckama Vlieg JE, Engels WJM, Meijer L, Wouters JTM, Smit G: Identification, cloning, and characterization of a Lactococcus lactis branched-chain α-keto acid decarboxylase involved in flavor formation. Appl Environ Microbiol 2005a;71: 303-311.
    • (2005) Appl Environ Microbiol , vol.71 , pp. 303-311
    • Smit, B.A.1    Van Hylckama Vlieg, J.E.2    Engels, W.J.M.3    Meijer, L.4    Wouters, J.T.M.5    Smit, G.6
  • 24
    • 23944493804 scopus 로고    scopus 로고
    • Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products
    • DOI 10.1016/j.femsre.2005.04.002, PII S0168644505000252
    • Smit G, Smit BA, Engels WJM: Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS Microbiol Rev 2005b;29: 591-610. (Pubitemid 41186057)
    • (2005) FEMS Microbiology Reviews , vol.29 , Issue.3 SPEC. ISS , pp. 591-610
    • Smit, G.1    Smit, B.A.2    Engels, W.J.M.3
  • 25
    • 15744389217 scopus 로고    scopus 로고
    • CodY, a global regulator of stationary phase and virulence in Gram-positive bacteria
    • Sonenshein AL: CodY, a global regulator of stationary phase and virulence in Gram-positive bacteria. Curr Opin Microbiol 2005; 8: 203-207.
    • (2005) Curr Opin Microbiol , vol.8 , pp. 203-207
    • Sonenshein, A.L.1
  • 26
    • 0016686551 scopus 로고
    • Improved medium for lactic streptococci and their bacteriophages
    • Terzaghi BE, Sandine WE: Improved medium for lactic streptococci and their bacteriophages. Appl Microbiol 1975; 29: 807-813.
    • (1975) Appl Microbiol , vol.29 , pp. 807-813
    • Terzaghi, B.E.1    Sandine, W.E.2
  • 27
    • 0014103933 scopus 로고
    • Decarboxylation of α- Keto acids by Streptococcus lactis var. maltigenes
    • Tucker JS, Morgan ME: Decarboxylation of α- keto acids by Streptococcus lactis var. maltigenes . Appl Microbiol 1967; 15: 694-700.
    • (1967) Appl Microbiol , vol.15 , pp. 694-700
    • Tucker, J.S.1    Morgan, M.E.2
  • 29
    • 68149109030 scopus 로고    scopus 로고
    • Genomics and cheese flavour
    • Weimer BC (ed): Boca Raton, CRC Press
    • Weimer BC: Genomics and cheese flavour; in Weimer BC (ed): Improving the Flavour of Cheese. Boca Raton, CRC Press, 2007, pp 219-235.
    • (2007) Improving the Flavour of Cheese , pp. 219-235
    • Weimer, B.C.1
  • 30
    • 33748090564 scopus 로고    scopus 로고
    • Key enzymes for flavour formation by lactic acid bacteria
    • Yvon M: Key enzymes for flavour formation by lactic acid bacteria. Aust J Dairy Technol 2006; 61: 88-96. (Pubitemid 44299418)
    • (2006) Australian Journal of Dairy Technology , vol.61 , Issue.2 , pp. 88-96
    • Yvon, M.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.