Literature DB >> 14292214

PRODUCTION OF VOLATILE FATTY ACIDS BY SOME LACTIC ACID BACTERIA. II. SELECTIVE FORMATION OF VOLATILE FATTY ACIDS BY DEGRADATION OF AMINO ACIDS.

T NAKAE, J A ELLIOTT.   

Abstract

Entities:  

Keywords:  AMINO ACID METABOLISM; EXPERIMENTAL LAB STUDY; FATTY ACID METABOLISM; LACTOBACILLUS; STREPTOCOCCUS

Mesh：

Substances：

Year:  1965        PMID： 14292214     DOI： 10.3168/jds.s0022-0302(65)88219-4

Source DB:  PubMed          Journal:  J Dairy Sci        ISSN： 0022-0302            Impact factor:   4.034


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  6 in total

1.  Gene cloning, sequencing, and inactivation of the branched-chain aminotransferase of Lactococcus lactis LM0230.

Authors:  M W Atiles; E G Dudley; J L Steele
Journal:  Appl Environ Microbiol       Date:  2000-06       Impact factor: 4.792

2.  Conversion of L-leucine to isovaleric acid by Propionibacterium freudenreichii TL 34 and ITGP23.

Authors:  Anne Thierry; Marie-Bernadette Maillard; Mireille Yvon
Journal:  Appl Environ Microbiol       Date:  2002-02       Impact factor: 4.792

3.  Fatty acid production from amino acids and alpha-keto acids by Brevibacterium linens BL2.

Authors:  Balasubramanian Ganesan; Kimberly Seefeldt; Bart C Weimer
Journal:  Appl Environ Microbiol       Date:  2004-11       Impact factor: 4.792

4.  Growth stimulation of Lactobacillus species by lactic streptococci.

Authors:  A L Branen; T W Keenan
Journal:  Appl Microbiol       Date:  1969-02

5.  Role of aminotransferase IlvE in production of branched-chain fatty acids by Lactococcus lactis subsp. lactis.

Authors:  Balasubramanian Ganesan; Bart C Weimer
Journal:  Appl Environ Microbiol       Date:  2004-01       Impact factor: 4.792

6.  Use of a Minimal Microbial Consortium to Determine the Origin of Kombucha Flavor.

Authors:  Thierry Tran; Kevin Billet; Berta Torres-Cobos; Stefania Vichi; François Verdier; Antoine Martin; Hervé Alexandre; Cosette Grandvalet; Raphaëlle Tourdot-Maréchal
Journal:  Front Microbiol       Date:  2022-03-21       Impact factor: 5.640
  6 in total

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