Comparison of different IlvE aminotransferases in Lactobacillus sakei and investigation of their contribution to aroma formation from branched chain amino acids

Food Microbiology

Volumn 29, Issue 2, 2012, Pages 205-214

  Freiding, Simone ^a   Ehrmann, Matthias A ^a   Vogel, Rudi F ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Aroma; Fermented sausage; Lactobacillus sakei; Transaminases

Indexed keywords

AMINOTRANSFERASE; BACTERIAL PROTEIN; BRANCHED CHAIN AMINO ACID; BRANCHED CHAIN AMINO ACID TRANSAMINASE; BRANCHED-CHAIN-AMINO-ACID TRANSAMINASE; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COMPARATIVE STUDY; ENZYMOLOGY; FERMENTATION; GENETICS; LACTOBACILLUS; MEAT; METABOLISM; MICROBIOLOGY; STAPHYLOCOCCUS; SWINE;

AMINO ACIDS, BRANCHED-CHAIN; ANIMALS; BACTERIAL PROTEINS; CATTLE; FERMENTATION; LACTOBACILLUS; MEAT PRODUCTS; STAPHYLOCOCCUS; SWINE; TRANSAMINASES; VOLATILE ORGANIC COMPOUNDS;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECALIS; LACTOBACILLUS PARACASEI; LACTOBACILLUS SAKEI; STAPHYLOCOCCUS CARNOSUS;

EID: 84855193620     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.07.008     Document Type: Article

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