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

AuthorsMartínez-Cuesta, M. Carmen ; Peláez, Carmen ; Requena, Teresa
Issue Date2003
CitationBiotechnology Letters 25: 599- 602 (2003)
AbstractThe bacteriocin, lacticin 3147, increased isoleucine transamination by Lactococcus lactis IFPL359 in a cheese model system. The formation of α-keto-β-methyl-n-valeric acid and 2-hydroxy-3-methyl-valeric acid increased by three times in cheese slurries at 12°C and cheese aroma intensity increased as well, which corresponded with a higher 2-methylbutanal formation.
Identifiersdoi: 10.1023/A:1023003306373
issn: 0141-5492
Appears in Collections:(IF) Artículos
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