Contribution of γ‑Glutamyl-Cysteine Ligases of Limosilactobacillus reuteri to the Formation of Kokumi-Active γ‑Glutamyl Dipeptides in Sourdough Bread

Kokumi-active γ-glutamyl dipeptides accumulate during sourdough fermentation. γ-Glutamylcysteine ligases (Gcls) of Limosilactobacillus reuteri synthesize γ-glutamyl dipeptides during growth in sourdough. This study aimed to evaluate the contribution of Gcls from strains of L. reuteri in the formatio...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2024-03, Vol.72 (11), p.5935-5943
Hauptverfasser:	Xie, Jin, Zhao, Ziyi, Gänzle, Michael G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Food and Beverage Chemistry/Biochemistry
Online-Zugang:	Volltext
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