Comparative genomics of enzymes in flavor-forming pathways from amino acids in lactic acid bacteria

被引：161

作者：

Liu, Mengjin ^{[1
,2
]}

Nauta, Arjen ^{[2
]}

Francke, Christof ^{[1
,4
]}

Siezen, Roland J. ^{[1
,3
,4
]}

机构：

[1] Radboud Univ Nijmegen, Med Ctr, Ctr Mol & Biomol Informat, NL-6500 HB Nijmegen, Netherlands

[2] Friesland Foods Corp Res, Deventer, Netherlands

[3] NIZO Food Res, Ede, Netherlands

[4] TI Food & Nutr, Wageningen, Netherlands

来源：

APPLIED AND ENVIRONMENTAL MICROBIOLOGY | 2008年 / 74卷 / 15期

关键词：

D O I：

10.1128/AEM.00150-08

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：4590 / 4600

页数：11

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