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Diversity of l-leucine catabolism in various microorganisms involved in dairy fermentations, and identification of the rate-controlling step in the formation of the potent flavour component 3-methylbutanal
Ben Smit, Wim Engels, Jan Wouters, Gerrit Smit
Nederlands Instituut Voor Zuivel Oonderzoek Wageningen University & Research
来源Applied Microbiology and Biotechnology
年份2004
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学术脉络
学科主题
生物医学Fermentation and Sensory Analysis
Microbial Metabolic Engineering and Bioproduction · Probiotics and Fermented Foods
参考文献 28
Heterogeneity of the physiological activity of Lactococcus and Leuconostoc sp. strains
被引 5Z. Libudzisz, A. Piątkiewicz, Harold A. Oberman · 1993
Sulfur metabolism in bacteria associated with cheese.
被引 148Bart C. Weimer, Kimberly Seefeldt, Beatriz Belmiro Dias · PubMed · 1999
Decarboxylation of α-Keto Acids by <i>Streptococcus lactis</i> var. <i>maltigenes</i>
被引 31J. S. Tucker, M.E. Morgan · Applied Microbiology · 1967
此处列出前 3 条
引用本文 111
Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products
被引 872Gerrit Smit, Bart Smit, Wim Engels · FEMS Microbiology Reviews · 2005
Amino Acid Catabolic Pathways of Lactic Acid Bacteria
被引 413Marı́a Fernández, Manuel Zúñiga · Critical Reviews in Microbiology · 2006
Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods
被引 342Bart Smit, Wim Engels, Gerrit Smit · Applied Microbiology and Biotechnology · 2008
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