Impact of engineered Streptococcus thermophilus trains overexpressing glyA gene on folic acid and acetaldehyde production in fermented milk

The typical yogurt flavor is caused by acetaldehyde produced through many different pathways by the yogurt starter bacteria L. bulgaricus and S. thermophilus. The attention was focused on one specific reaction for acetaldehyde and folic acid formation catalyzed by serine hydroxymethyltransferase (SH...

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Veröffentlicht in:	Brazilian journal of microbiology 2003-11, Vol.34 (S1), p.114-117
Hauptverfasser:	Chaves, Ana Carolina Sampaio Dória, Ruas-Madiedo, Patrícia, Starrenburg, Marjo, Hugenholtz, Jeroen, Lerayer, Alda Luiza Santos
Format:	Artikel
Sprache:	eng
Schlagworte:	MICROBIOLOGY Streptococcus thermophilus
Online-Zugang:	Volltext
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