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dc.contributor.author
Fadda, Silvina G.
dc.contributor.author
Lebert, André M.
dc.contributor.author
Leroy Sètrin, Sabine
dc.contributor.author
Talon, Régine
dc.date.available
2018-09-06T18:58:22Z
dc.date.issued
2002-05-01
dc.identifier.citation
Fadda, Silvina G.; Lebert, André M.; Leroy Sètrin, Sabine; Talon, Régine; Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation; Oxford University Press; FEMS Microbiology Letters; 210; 2; 1-5-2002; 209-214
dc.identifier.issn
0378-1097
dc.identifier.uri
http://hdl.handle.net/11336/58578
dc.description.abstract
Staphylococcus carnosus strain 833, inoculated into sausage, increased the levels of methyl ketones which contributed to the cured aroma. These ketones were predicted to arise from incomplete L-oxidation followed by a decarboxylation. To check this hypothesis, we measured the L-decarboxylase activity in resting cells of S. carnosus grown in complex or in synthetic medium, using as substrate a L-ketoacid, which can be an intermediate of the L-oxidation pathway. This activity was present throughout the growth period. The enzyme appeared to be constitutive because no induction was observed. High aeration, a pH of 5 and the presence of nitrate promoted the production of methyl ketones.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Oxford University Press
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Β-Decarboxylase
dc.subject
Β-Oxidation
dc.subject
Fermented Sausage
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Methyl Ketone
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Staphylococcus Carnosus
dc.subject.classification
Biología Celular, Microbiología
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Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-07-23T18:11:46Z
dc.identifier.eissn
1574-6968
dc.journal.volume
210
dc.journal.number
2
dc.journal.pagination
209-214
dc.journal.pais
Reino Unido
dc.journal.ciudad
Oxford
dc.description.fil
Fil: Fadda, Silvina G.. Institut National de la Recherche Agronomique; Francia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Lebert, André M.. Institut National de la Recherche Agronomique; Francia
dc.description.fil
Fil: Leroy Sètrin, Sabine. Institut National de la Recherche Agronomique; Francia
dc.description.fil
Fil: Talon, Régine. Institut National de la Recherche Agronomique; Francia
dc.journal.title
FEMS Microbiology Letters
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/S0378-1097(02)00631-6
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://academic.oup.com/femsle/article/210/2/209/488314


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