Identification, Cloning, and Characterization of a Lactococcus lactis Branched-Chain α-Keto Acid Decarboxylase Involved in Flavor Formation

By B. Smit, J. V. H. van Hylckama Vlieg, W. Engels, L. Meijer, J. Wouters, G. Smit. Applied and Environmental Microbiology, 2005

141 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/cf634a8438cf709e18905fc5328eacd6324d9dc5

Citations in the corpus

• Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. (2005, unknown): “Modelling of the KdcA enzyme suggested that larger substrates than pyruvate would fit in the KdcA, and confirmed that the open reading frame annotated as ipd in L. lactis IL1403 is probably an inactive variant of the KdcA [111].”