Journal Article10.1016/j.meatsci.2022.108852
Characterization of a lactic acid bacteria using branched-chain amino acid transaminase and protease from Jinhua Ham and application in myofibrillar protein model.
Rui Li,Chenyan Lu,Yongyong Wang,Y. Shen,Qingfeng Ge,Mangang Wu,Jun Xi,Hailing Yu,Shenglong Wu,Wenbin Cao,Yanqin Shan +10 more
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TL;DR: Wang et al. as mentioned in this paper screen a strain with both branched-chain amino acid transaminase (BCAT) and protease activities for producing methyl-branched flavor compounds in a myofibrillar protein extract model.
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About: This article is published in Meat Science. The article was published on 01 May 2022. The article focuses on the topics: Medicine & Lactobacillus fermentum.
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Citations
LC-MS-based metabolomics approach to investigate the taste compounds formation of Jinhua ham prepared using Taihu pigs
Huanhuan Li,Ke Zhao,Lihong Chen,Qicheng Huang,Xiaozhong Ma,Shengyuan Ge,Mingwei Su,Honggang Tang +7 more
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TL;DR: The structural changes on cooking in whole meat and comminuted meat products, and the alterations in water-holding and texture of the meat product that it leads to, are discussed.
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The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development
TL;DR: Pediococcus pentosaceus and Staphylococcus xylosus were evaluated to determine their roles in the lipolysis and lipid oxidation in Harbin dry sausages and their relation to flavour development as mentioned in this paper.
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Flavour formation from amino acids by lactic acid bacteria: predictions from genome sequence analysis
Richard van Kranenburg,Michiel Kleerebezem,Johan E. T. van Hylckama Vlieg,Björn M. Ursing,Jos Boekhorst,Bart Smit,Eman H.E Ayad,Gerrit Smit,Roland J. Siezen +8 more
TL;DR: Examples are given how bioinformatics tools can be used to search in genomes for essential components, such as proteinases, peptidases, aminotransferases, enzymes for biosynthesis of amino acids, and transport systems for peptides and amino acids.
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The importance of lactic acid bacteria for the prevention of bacterial growth and their biogenic amines formation: A review.
Fatih Özogul,Imen Hamed +1 more
TL;DR: The impact of LAB on the growth of FBP and their BAs formation in food has been reviewed extensively and is capable of improving food safety by preventing foods spoilage and extending their shelf-life.
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The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China.
TL;DR: A deep insight is provided into the relationship between the bacterial community and the volatile flavour profile of dry sausages, which may be helpful for the production of fermented drysausages.
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