Amino acid transport in Lactobacillus helveticus
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چکیده
منابع مشابه
Phenotypic and genotypic analysis of amino acid auxotrophy in Lactobacillus helveticus CNRZ 32.
The conversion of amino acids into volatile and nonvolatile compounds by lactic acid bacteria in cheese is thought to represent the rate-limiting step in the development of mature flavor and aroma. Because amino acid breakdown by microbes often entails the reversible action of enzymes involved in biosynthetic pathways, our group investigated the genetics of amino acid biosynthesis in Lactobacil...
متن کاملrorn Lactobacillus helveticus
2 Department of Food Science, University of Wisconsi nMad ison, WI 53706, USA A prolinase (pepR) gene was cloned from an industrial Lactobacillus helveticus strain (53/7). Three clones, hybridizing with a gene probe specific for a peptidase shown to have activity against diand tripeptides, were detected from a L. helveticus genomic library constructed in Escherichia coli. None of the three clon...
متن کاملLactobacillus delbrueckii, Lactobacillus helveticus, PCR-DGGE, pyrosequencing
Diversity of thermophilic bacteria in milk assessed by culturing, PCR-DGGE, and 1 pyrosequencing 2 3 Elena Fernández 1 , Caio T. C. C. Rachid 2 , Tomasz Rychlik 1 , Ángel Alegría 1 , Raquel S. 4 Peixoto 2 , Susana Delgado 1 , and Baltasar Mayo 1 * 5 6 Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de 7 Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300-Villaviciosa, ...
متن کاملLactobacillus helveticus: the proteolytic system
Lactobacillus helveticus is one of the species of lactic acid bacteria (LAB) most commonly used in the production of fermented milk beverages and some types of hard cheese. The versatile nature of this bacterium is based on its highly efficient proteolytic system consisting of cell-envelope proteinases (CEPs), transport system and intracellular peptidases. Besides use of L. helveticus in cheese...
متن کاملLactobacillus helveticus: importance in food and health
Lactobacillus helveticus belongs to a group of organisms collectively known as lactic acid bacteria (LAB). This organism has a Generally Recognized as Safe (GRAS) status and displays a number of features that make it particularly suitable for dairy applications. Lactobacillus helveticus is traditionally used in the manufacture of Swiss-type cheeses and long-ripened Italian cheeses such as Emmen...
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ژورنال
عنوان ژورنال: FEMS Microbiology Letters
سال: 1998
ISSN: 0378-1097
DOI: 10.1016/s0378-1097(97)00531-4