کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8979039 | 1553696 | 2005 | 12 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Pathways for α-ketoglutarate formation by Lactococcus lactis and their role in amino acid catabolism
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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![عکس صفحه اول مقاله: Pathways for α-ketoglutarate formation by Lactococcus lactis and their role in amino acid catabolism Pathways for α-ketoglutarate formation by Lactococcus lactis and their role in amino acid catabolism](/preview/png/8979039.png)
چکیده انگلیسی
The production of α-ketoglutarate, which is required for amino acid transamination, by lactic acid bacteria is often a limiting factor in the conversion of amino acids to aroma compounds in cheese. In theory, there are three main pathways for its formation. The direct pathway, involving a glutamate dehydrogenase (GDH), has already been demonstrated to be functional for certain Lactococcus lactis strains. In this work, we explored two other pathways for the formation of α-ketoglutarate by L. lactis and evaluated their impact on amino acid catabolism. The pathway that requires citrate permease (CitP), citrate lyase (CitL) and aspartate aminotransferase was operative for L. lactis subsp. diacetylactis and stimulated the conversion of amino acids. However, the pathway requiring aconitase and isocitrate dehydrogenase activities was never operative; none of the 13 strains tested had detectable aconitase and only one had detectable isocitrate dehydrogenase. Therefore, only the GDH and CitP/CitL pathways can stimulate flavour development during cheese ripening.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 15, Issues 6â9, JuneâSeptember 2005, Pages 759-770
Journal: International Dairy Journal - Volume 15, Issues 6â9, JuneâSeptember 2005, Pages 759-770
نویسندگان
C. Tanous, A. Gori, L. Rijnen, E. Chambellon, M. Yvon,