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Impact of engineered Streptococcus thermophilus trains overexpressing glyA gene on folic acid and acetaldehyde production in fermented milk BJM
Chaves,Ana Carolina Sampaio Dória; Ruas-Madiedo,Patrícia; Starrenburg,Marjo; Hugenholtz,Jeroen; Lerayer,Alda Luiza Santos.
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 (SHMT), encoded by the glyA gene. In S. thermophilus, this enzyme SHMT also plays the typical role of the enzyme threonine aldolase (TA) that is the interconvertion of threonine into glycine and acetaldehyde. The behavior of engineered S. thermophilus strains in milk fermentation is described, folic acid and acetaldehyde production were measured and pH and counts were followed. The engineered S. thermophilus strains StA2305 and StB2305, have the glyA gene (encoding...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Acetaldehyde; Streptococcus thermophilus; GlyA gene; Serine hydroxymethyltransferase and folic acid.
Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822003000500039
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