The arginine deiminase pathway of koji bacteria is involved in ethyl carbamate precursor production in soy sauce

FEMS Microbiology Letters

Volumn 358, Issue 1, 2014, Pages 91-97

  Zhang, Jiran ^a,b   Fang, Fang ^a,b   Chen, Jian ^a,b   Du, Guocheng ^a,b  

^a JIANGNAN UNIVERSITY   (China)

^b Synergetic Innovation Center of Food Safety and Nutrition   (China)

Author keywords

Pediococcus acidilactici; Arginine deiminase pathway; Citrulline; Ethyl carbamate; Soy sauce

Indexed keywords

ARGININE DEIMINASE; CITRULLINE; SODIUM CHLORIDE; SOYBEAN OIL; URETHAN; CARCINOGEN; HYDROLASE;

AMINO ACID SYNTHESIS; ARTICLE; BACTERIAL STRAIN; BACTERIUM ISOLATE; BIOACCUMULATION; BIOSYNTHESIS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FERMENTATION; NONHUMAN; PEDIOCOCCUS ACIDILACTICI; PRIORITY JOURNAL; SIGNAL TRANSDUCTION; SOYBEAN; ENZYMOLOGY; METABOLISM; MICROBIOLOGY; PEDIOCOCCUS; SOY FOOD;

CARCINOGENS; CITRULLINE; HYDROLASES; PEDIOCOCCUS; SOY FOODS; URETHANE;

EID: 84908263651     PISSN: 03781097     EISSN: 15746968     Source Type: Journal    
DOI: 10.1111/1574-6968.12542     Document Type: Article

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