Lacticin 3147 favours isoleucine transamination by Lactococcus lactis IFPL359 in a cheese-model system
作者： Carmen Martínez-Cuesta , Carmen Peláez , Teresa Requena
关键词: Biochemistry 、 Aroma 、 Food science 、 Isoleucine 、 Model system 、 Bacteriocin 、 Transamination 、 Chemistry 、 Lactococcus lactis
摘要: The bacteriocin, lacticin 3147, increased isoleucine transamination by Lactococcus lactis IFPL359 in a cheese model system. formation of α-keto-β-methyl-n-valeric acid and 2-hydroxy-3-methyl-valeric three times slurries at 12 °C aroma intensity as well, which corresponded with higher 2-methylbutanal formation.
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