Expression in Lactococcus lactis of functional genes related to amino acid catabolism and cheese aroma formation is influenced by branched chain amino acids

International Journal of Food Microbiology

Volumn 159, Issue 3, 2012, Pages 207-213

  García Cayuela, Tomás ^a   Gómez de Cadiñanos, Luz P ^a   Peláez, Carmen ^a   Requena, Teresa ^a  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

Author keywords

Amino acid catabolism; BCAA; Cheese aroma; Lactococcus lactis

Indexed keywords

2 OXOISOVALERATE DEHYDROGENASE (LIPOAMIDE); ALPHA KETOISOVALERATE DECARBOXYLASE; BRANCHED CHAIN AMINO ACID; ISOLEUCINE; ISOPENTYL ALCOHOL; ISOVALERALDEHYDE; LEUCINE; UNCLASSIFIED DRUG; VALINE;

AMINO ACID METABOLISM; AROMA; ARTICLE; BACTERIAL COUNT; BACTERIAL GENE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIAL VIABILITY; BACTERIUM CULTURE; CHEESE AROMA FORMATION; CHEESEMAKING; GENE EXPRESSION; GROWTH RATE; LACTOCOCCUS LACTIS; NONHUMAN; STARVATION;

AMINO ACIDS, BRANCHED-CHAIN; CHEESE; GENE EXPRESSION REGULATION, BACTERIAL; LACTOCOCCUS LACTIS;

LACTOCOCCUS LACTIS;

EID: 84868032290     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.09.002     Document Type: Article

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