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Expression in Lactococcus lactis of functional genes related to amino acid catabolism and cheese aroma formation is influenced by branched chain amino acids

机译：与乳酸分解代谢和干酪香气形成有关的功能基因在乳酸乳球菌中的表达受支链氨基酸影响

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García-Cayuela Tomás; Gómez de Cadiñanos Luz P.; Peláez Carmen; Requena Teresa;
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年度 2014
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1. Expression in Lactococcus lactis of functional genes related to amino acid catabolism and cheese aroma formation is influenced by branched chain amino acids. [J] . Garcia-Cayuela T., Gomez de Cadinanos L. P., Pelaez C., International Journal of Food Microbiology . 2012,第3期

机译：与乳酸分解代谢和干酪香气形成有关的功能基因在乳酸乳球菌中的表达受支链氨基酸影响。
2. Autolysis of Lactococcus lactis AM2 stimulates the formation of certain aroma compounds from amino acids in a cheese model [J] . Bourdat-Deschamps M, Le Bars D, Yvon M, International Dairy Journal . 2004,第9期

机译：乳酸乳球菌AM2的自溶作用可刺激奶酪模型中氨基酸形成某些香气化合物
3. Cooperation between Lactococcus lactis and Nonstarter Lactobacilli in the Formation of Cheese Aroma from Amino Acids [J] . Agnieszka Kieronczyk, Siv Skeie, Thor Langsrud, Applied and Environmental Microbiology . 2003,第2期

机译：乳酸乳球菌和非发酵乳杆菌之间的合作从氨基酸形成奶酪香气。
4. Assessment of ideal dietary amino acid ratios between branched-chain amino acids for growing chicken [C] . A. Pastor, C. Wecke, F. Liebert International Symposium on Energy and Protein Metabolism and Nutrition . 2013

机译：评估在鸡的支链氨基酸之间的理想膳食氨基酸比
5. Discoveries of pathway and regulation of branched-chain amino acid catabolism in Arabidopsis thaliana revealed through transcript and genetic studies. [D] . Peng, Cheng. 2015

机译：通过转录本和遗传研究揭示了拟南芥中支链氨基酸分解代谢途径和调控的发现。
6. Cooperation between Lactococcus lactis and Nonstarter Lactobacilli in the Formation of Cheese Aroma from Amino Acids [O] . Agnieszka Kieronczyk, Siv Skeie, Thor Langsrud, 2003

机译：乳酸乳球菌和非发酵乳杆菌之间的合作从氨基酸形成奶酪香气。
7. Cooperation between Lactococcus lactis and Nonstarter Lactobacilli in the Formation of Cheese Aroma from Amino Acids [O] . Kieronczyk, Agnieszka, Skeie, Siv, Langsrud, Thor, 2003

机译：乳酸乳球菌和非发酵乳杆菌之间的合作从氨基酸形成奶酪香气。

Expression in Lactococcus lactis of functional genes related to amino acid catabolism and cheese aroma formation is influenced by branched chain amino acids

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