Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method
By C. Larrouture, V. Ardaillon, M. Pepin, M. Montel. 2000
89 citations recorded by the source corpus.
Subfields: Animal Science and Zoology, Food Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/99e5ad23f2b3c021d536b1d6352e43891b0494b0
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In Animal Science and Zoology
In Food Science
In Molecular Biology
Citations in the corpus
- Functional meat starter cultures for improved sausage fermentation. (2006, background): “However, lactobacilli and pediococci display low catabolism of branched-chain amino acids, and hence do not play a major role in the formation of typical sausage aroma compounds such as 3-methyl butanal, as it is the case for staphylococci (Larrouture et al., 2000).”