Inactivation of the panE gene in Lactococcus lactis enhances formation of cheese aroma compounds

Applied and Environmental Microbiology

Volumn 79, Issue 11, 2013, Pages 3503-3506

  Gómez de Cadiñanos, Luz P ^a   García Cayuela, Tomás ^a   Yvon, Mireille ^b   Martinez Cuesta, M Carmen ^a   Peláez, Carmen ^a   Requena, Teresa ^a  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^b UMR1319 MICALIS   (France)

Author keywords

[No Author keywords available]

Indexed keywords

AROMA COMPOUNDS; DEHYDROGENASE ACTIVITY; KETO ACIDS; LACTOCOCCUS LACTIS; VOLATILE COMPOUNDS;

GENE ENCODING; VOLATILE ORGANIC COMPOUNDS;

CHEESES;

ALCOHOL DEHYDROGENASE; ALDEHYDE; D 2 HYDROXY ACID DEHYDROGENASE; D-2-HYDROXYACID DEHYDROGENASE; ISOVALERYLALDEHYDE; PRIMER DNA;

ENZYME ACTIVITY; GENE EXPRESSION; MICROBIAL ACTIVITY; MILK; ODOR;

ARTICLE; CHEESE; ENZYMOLOGY; FOOD HANDLING; GENE SILENCING; GENETICS; LACTOCOCCUS LACTIS; MASS FRAGMENTOGRAPHY; METHODOLOGY; MICROBIOLOGY; ODOR; PHYSIOLOGY; POLYMERASE CHAIN REACTION;

ALCOHOL OXIDOREDUCTASES; ALDEHYDES; CHEESE; DNA PRIMERS; FOOD TECHNOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GENE SILENCING; LACTOCOCCUS LACTIS; ODORS; POLYMERASE CHAIN REACTION;

EID: 84877156216     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.00279-13     Document Type: Article

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