Invited review: Lactobacillus helveticus—A thermophilic dairy starter related to gut bacteria
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چکیده
منابع مشابه
Computational analysis of cysteine and methionine metabolism and its regulation in dairy starter and related bacteria.
Sulfuric volatile compounds derived from cysteine and methionine provide many dairy products with a characteristic odor and taste. To better understand and control the environmental dependencies of sulfuric volatile compound formation by the dairy starter bacteria, we have used the available genome sequence and experimental information to systematically evaluate the presence of the key enzymes ...
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HCN channels are the molecular subunits of native funny (f-) channels of cardiac pacemaker cells and neurons. Although funny channels were first functionally described in cardiac cells in the late 1970s, cloning of HCN channels, of which four subunits are known today (HCN1-4), had to wait some 20 years to be accomplished, which delayed the investigation of HCN-related channelopathies. In cardia...
متن کاملA computational analysis of cysteine and methionine metabolism and its regulation 1 in dairy starter and related bacteria 2 3
3 Mengjin Liu, Celine Prakash, Arjen Nauta, Roland J Siezen, Christof Francke 4 5 1. FrieslandCampina Research, Deventer, the Netherlands 6 2. Center for Molecular and Biomolecular Informatics (260), NCMLS, Radboud University 7 Nijmegen Medical Center, Nijmegen, The Netherlands 8 3. NIZO food research, Ede, the Netherlands 9 4. Kluyver Center for Genomics of Industrial Fermentation, Delft, The ...
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Sialidases are a large group of enzymes, the majority of which catalyses the cleavage of terminal sialic acids from complex carbohydrates on glycoproteins or glycolipids. In the gastrointestinal (GI) tract, sialic acid residues are mostly found in terminal location of mucins via α2-3/6 glycosidic linkages. Many enteric commensal and pathogenic bacteria can utilize sialic acids as a nutrient sou...
متن کاملInvited review: Annatto usage and bleaching in dairy foods.
Annatto is a yellow/orange colorant that is widely used in the food industry, particularly in the dairy industry. Annatto, consisting of the carotenoids bixin and norbixin, is most commonly added to produce orange cheese, such as Cheddar, to achieve a consistent color over seasonal changes. This colorant is not all retained in the cheese, and thus a percentage remains in the whey, which is high...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2010
ISSN: 0022-0302
DOI: 10.3168/jds.2010-3327