Purification and characterization of cystathionine γ-lyase from lactococcus lactis subsp. cremoris SK11 : Possible role in flavor compound formation during cheese maturation

A cystathionine gamma-lyase was purified to homogeneity from a crude cell extract of Lactococcus lactis subsp. cremoris SK11 by a procedure including anion-exchange chromatography, hydrophobic interaction chromatography and gel filtration chromatography.

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Bibliographische Detailangaben
Veröffentlicht in:	Applied and environmental microbiology 1997-02, Vol.63 (2), p.561-566
Hauptverfasser:	BRUINENBERG, P. G, DE ROO, G, LIMSOWTIN, G. K. Y
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacteria Bacteriology Biological and medical sciences Biotechnology Cheese Chemistry Enzyme engineering Food industries Fundamental and applied biological sciences. Psychology Improved methods for extraction and purification of enzymes Lactococcus lactis cremoris Metabolism. Enzymes Methods. Procedures. Technologies Microbiology Milk and cheese industries. Ice creams
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Beschreibung
Zusammenfassung:	A cystathionine gamma-lyase was purified to homogeneity from a crude cell extract of Lactococcus lactis subsp. cremoris SK11 by a procedure including anion-exchange chromatography, hydrophobic interaction chromatography and gel filtration chromatography.
ISSN:	0099-2240 1098-5336
DOI:	10.1128/AEM.63.2.561-566.1997