These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

224 related articles for article (PubMed ID: 9023921)

  • 1. An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds.
    Yvon M; Thirouin S; Rijnen L; Fromentier D; Gripon JC
    Appl Environ Microbiol; 1997 Feb; 63(2):414-9. PubMed ID: 9023921
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Characterization and role of the branched-chain aminotransferase (BcaT) isolated from Lactococcus lactis subsp. cremoris NCDO 763.
    Yvon M; Chambellon E; Bolotin A; Roudot-Algaron F
    Appl Environ Microbiol; 2000 Feb; 66(2):571-7. PubMed ID: 10653720
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Cooperation between Lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids.
    Kieronczyk A; Skeie S; Langsrud T; Yvon M
    Appl Environ Microbiol; 2003 Feb; 69(2):734-9. PubMed ID: 12570989
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Genetic characterization of the major lactococcal aromatic aminotransferase and its involvement in conversion of amino acids to aroma compounds.
    Rijnen L; Bonneau S; Yvon M
    Appl Environ Microbiol; 1999 Nov; 65(11):4873-80. PubMed ID: 10543798
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Expression of a heterologous glutamate dehydrogenase gene in Lactococcus lactis highly improves the conversion of amino acids to aroma compounds.
    Rijnen L; Courtin P; Gripon JC; Yvon M
    Appl Environ Microbiol; 2000 Apr; 66(4):1354-9. PubMed ID: 10742211
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Ability of thermophilic lactic acid bacteria to produce aroma compounds from amino acids.
    Helinck S; Le Bars D; Moreau D; Yvon M
    Appl Environ Microbiol; 2004 Jul; 70(7):3855-61. PubMed ID: 15240255
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products.
    Smit G; Smit BA; Engels WJ
    FEMS Microbiol Rev; 2005 Aug; 29(3):591-610. PubMed ID: 15935512
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Purification and characterization of a branched-chain amino acid aminotransferase from Lactobacillus paracasei subsp. paracasei CHCC 2115.
    Thage BV; Rattray FP; Laustsen MW; Ardö Y; Barkholt V; Houlberg U
    J Appl Microbiol; 2004; 96(3):593-602. PubMed ID: 14962140
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Amino acid catabolism in cheese-related bacteria: selection and study of the effects of pH, temperature and NaCl by quadratic response surface methodology.
    Curtin AC ; De Angelis M; Cipriani M; Corbo MR; McSweeney PL; Gobbetti M
    J Appl Microbiol; 2001 Aug; 91(2):312-21. PubMed ID: 11473596
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Purification and Characterization of Cystathionine (beta)-Lyase from Lactococcus lactis subsp. cremoris B78 and Its Possible Role in Flavor Development in Cheese.
    Alting AC; Engels W; van Schalkwijk S; Exterkate FA
    Appl Environ Microbiol; 1995 Nov; 61(11):4037-42. PubMed ID: 16535166
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Identification, cloning, and characterization of a Lactococcus lactis branched-chain alpha-keto acid decarboxylase involved in flavor formation.
    Smit BA; van Hylckama Vlieg JE; Engels WJ; Meijer L; Wouters JT; Smit G
    Appl Environ Microbiol; 2005 Jan; 71(1):303-11. PubMed ID: 15640202
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Role of aminotransferase IlvE in production of branched-chain fatty acids by Lactococcus lactis subsp. lactis.
    Ganesan B; Weimer BC
    Appl Environ Microbiol; 2004 Jan; 70(1):638-41. PubMed ID: 14711703
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Conversion of amino acids into aroma compounds by cell-free extracts of Lactobacillus helveticus.
    Klein N; Maillard MB; Thierry A; Lortal S
    J Appl Microbiol; 2001 Sep; 91(3):404-11. PubMed ID: 11556904
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Rerouting citrate metabolism in Lactococcus lactis to citrate-driven transamination.
    Pudlik AM; Lolkema JS
    Appl Environ Microbiol; 2012 Sep; 78(18):6665-73. PubMed ID: 22798354
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Enhancement of 2-methylbutanal formation in cheese by using a fluorescently tagged Lacticin 3147 producing Lactococcus lactis strain.
    Fernández de Palencia P; de la Plaza M; Mohedano ML; Martínez-Cuesta MC; Requena T; López P; Peláez C
    Int J Food Microbiol; 2004 Jun; 93(3):335-47. PubMed ID: 15163590
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Addition of oxidizing or reducing agents to the reaction medium influences amino acid conversion to aroma compounds by Lactococcus lactis.
    Kieronczyk A; Cachon R; Feron G; Yvon M
    J Appl Microbiol; 2006 Nov; 101(5):1114-22. PubMed ID: 17040235
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Glutamate dehydrogenase activity can be transmitted naturally to Lactococcus lactis strains to stimulate amino acid conversion to aroma compounds.
    Tanous C; Chambellon E; Le Bars D; Delespaul G; Yvon M
    Appl Environ Microbiol; 2006 Feb; 72(2):1402-9. PubMed ID: 16461693
    [TBL] [Abstract][Full Text] [Related]  

  • 18. YtjE from Lactococcus lactis IL1403 Is a C-S lyase with alpha, gamma-elimination activity toward methionine.
    Martínez-Cuesta MC; Peláez C; Eagles J; Gasson MJ; Requena T; Hanniffy SB
    Appl Environ Microbiol; 2006 Jul; 72(7):4878-84. PubMed ID: 16820483
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Expression in Lactococcus lactis of functional genes related to amino acid catabolism and cheese aroma formation is influenced by branched chain amino acids.
    García-Cayuela T; Gómez de Cadiñanos LP; Peláez C; Requena T
    Int J Food Microbiol; 2012 Oct; 159(3):207-13. PubMed ID: 23107499
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Lactobacillus casei and Lactobacillus plantarum initiate catabolism of methionine by transamination.
    Amarita F; Requena T; Taborda G; Amigo L; Pelaez C
    J Appl Microbiol; 2001 Jun; 90(6):971-8. PubMed ID: 11412327
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.