Concepedia

Conversion of amino acids into aroma compounds by cell-free extracts of Lactobacillus helveticus

Nathalie Klein, M.-B. Maillard, Anne Thierry, Sylvie Lortal

Journal of Applied Microbiology · 2001 · 56 citations · 28 references

DOI

Abstract

Lactobacillus helveticus intracellular enzymes could significantly contribute to the production of aroma compounds from amino acid catabolism.

References

28

The Journal of General Microbiology

Microbiology · 1985 · 2.5K citations

Peptidases and amino acid catabolism in lactic acid bacteria

Jeffrey E. Christensen, Edward G. Dudley, Jeffrey A. Pederson et al. · Antonie van Leeuwenhoek · 1999 · 623 citations

Volatile compounds in food.

S. van Straten, D. de Vrijer, J. C. de Beauveser · 1977 · 408 citations

, , +4

An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds

Mireille Yvon, S. Thirouin, Liesbeth Rijnen et al. · Applied and Environmental Microbiology · 1997 · 269 citations · Full text

, , +17

A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese

Wim Engels, R. Dekker, Catrienus de Jong et al. · International Dairy Journal · 1997 · 265 citations

, , +7