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Titolo:
Lactobacillus casei and Lactobacillus plantarum initiate catabolism of methionine by transamination
Autore:
Amarita, F; Requena, T; Taborda, G; Amigo, L; Pelaez, C;
Indirizzi:
CSIC, Inst Frio, Dept Dairy Sci & Technol, E-28040 Madrid, Spain CSIC Madrid Spain E-28040 ept Dairy Sci & Technol, E-28040 Madrid, Spain CSIC, Inst Fermentac Ind, Dept Food Characterizat, E-28006 Madrid, Spain CSIC Madrid Spain E-28006 Dept Food Characterizat, E-28006 Madrid, Spain
Titolo Testata:
JOURNAL OF APPLIED MICROBIOLOGY
fascicolo: 6, volume: 90, anno: 2001,
pagine: 971 - 978
SICI:
1364-5072(200106)90:6<971:LCALPI>2.0.ZU;2-#
Fonte:
ISI
Lingua:
ENG
Soggetto:
LACTOCOCCUS-LACTIS SUBSP; BRANCHED-CHAIN AMINOTRANSFERASE; FLAVOR COMPOUND FORMATION; GLUTAMATE-DECARBOXYLASE; AMINO-ACIDS; CHEDDAR CHEESE; GENE CLONING; GAMMA-LYASE; PURIFICATION; CONVERSION;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
33
Recensione:
Indirizzi per estratti:
Indirizzo: Pelaez, C CSIC, Inst Frio, Dept Dairy Sci & Technol, Ciudad Univ, E-28040 Madrid, Spain CSIC Ciudad Univ Madrid Spain E-28040 iv, E-28040 Madrid, Spain
Citazione:
F. Amarita et al., "Lactobacillus casei and Lactobacillus plantarum initiate catabolism of methionine by transamination", J APPL MICR, 90(6), 2001, pp. 971-978

Abstract

Aims: To study the ability of Lactobacillus casei and Lact. plantarum strains to convert methonine to cheese flavour compounds. Methods and Results: Strains were assayed for methionine aminotransferase and lyase activities, and amino acid decarboxylase activity. About 25% of the strains assayed showed methionine aminotransferase activity. The presence of glucose in the reaction mixture increased conversion of methionine to 4-methylthio-2-ketobutanoate (KMBA) and 4-methylthio-2-hydroxybutanoate (HMBA) in all strains. The methionine aminotransferase activity in Lact. plantarum and Lact. casei showed variable specificity for the amino group accepters glyoxylate, ketoglutarate, oxaloacetate and pyruvate. None of the strains showed methionine lyase or glutamate and methionine decarboxylase activities. Conclusions: The presence of amino acid converting enzymes in lactobacilliis strain specific. Significance and Impact of the Study: The findings of this work suggest that lactobacilli can be used as adjuncts for flavour formation in cheese manufacture.

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Documento generato il 29/03/20 alle ore 14:43:15