Identification and characterization of glutamate dehydrogenase activity in wild Lactococcus lactis isolated from raw milk cheeses

Author:

Gómez de Cadiñanos Luz P.,Peláez Carmen,Martínez-Cuesta M. Carmen,García-Cayuela Tomás,Requena Teresa

Funder

Spanish MINEICO

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference38 articles.

1. Smid EJ, Kleerebezem M (2014) Production of aroma compounds in lactic fermentations. Annu Rev Food Sci Technol 5:323–326

2. Steele J, Broadbent J, Kok J (2013) Perspectives on the contribution of lactic acid bacteria to cheese flavour development. Curr Opin Biotechnol 24:135–141

3. De la Plaza M, Fernández de Palencia P, Peláez C, Requena T (2004) Biochemical and molecular characterization of α-ketoisovalerate decarboxylase an enzyme involved in the formation of aldehydes from amino acids by Lactococcus lactis. FEMS Microbiol Lett 238:367–374

4. De la Plaza M, Peláez C, Requena T (2008) Regulation of α-ketoisovalerate decarboxylase expression in Lactococcus lactis IFPL730. J Mol Microbiol Biotechnol 17:96–100

5. Yvon M (2006) Key enzymes for flavour formation by lactic acid bacteria. Aust J Dairy Technol 61:88–96

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