lacticin-481 and 2-hydroxy-3-methylvaleric-acid

lacticin-481 has been researched along with 2-hydroxy-3-methylvaleric-acid* in 1 studies

Other Studies

1 other study(ies) available for lacticin-481 and 2-hydroxy-3-methylvaleric-acid

Article	Year
Lacticin 3147 favours isoleucine transamination by Lactococcus lactis IFPL359 in a cheese-model system. Biotechnology letters, 2003, Volume: 25, Issue:8 The bacteriocin, lacticin 3147, increased isoleucine transamination by Lactococcus lactis IFPL359 in a cheese model system. The formation of alpha-keto-beta-methyl-n-valeric acid and 2-hydroxy-3-methyl-valeric acid increased by three times in cheese slurries at 12 degrees C and cheese aroma intensity increased as well, which corresponded with a higher 2-methylbutanal formation. Topics: Amino Acids; Bacterial Proteins; Bacteriocins; Cells, Cultured; Cheese; Isoleucine; Keto Acids; Lactococcus lactis; Odorants; Pentanoic Acids; Species Specificity	2003

Article

Year

Lacticin 3147 favours isoleucine transamination by Lactococcus lactis IFPL359 in a cheese-model system.

Biotechnology letters, 2003, Volume: 25, Issue:8

The bacteriocin, lacticin 3147, increased isoleucine transamination by Lactococcus lactis IFPL359 in a cheese model system. The formation of alpha-keto-beta-methyl-n-valeric acid and 2-hydroxy-3-methyl-valeric acid increased by three times in cheese slurries at 12 degrees C and cheese aroma intensity increased as well, which corresponded with a higher 2-methylbutanal formation.

Topics: Amino Acids; Bacterial Proteins; Bacteriocins; Cells, Cultured; Cheese; Isoleucine; Keto Acids; Lactococcus lactis; Odorants; Pentanoic Acids; Species Specificity

2003