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Article

Phenotypic and genotypic analysis of amino acid auxotrophy in Lactobacillus helveticus CNRZ 32.

Applied and environmental microbiology - 1 Jan 2008

Christiansen Jason K, Hughes Joanne E, Welker Dennis L, Rodríguez Beatriz T, Steele James L, Broadbent Jeff R

Abstract excerpt

The conversion of amino acids into volatile and nonvolatile compounds by lactic acid bacteria in cheese is thought to represent the rate-limiting step in the development of mature flavor and aroma. Because amino acid breakdown by microbes often entails the reversible action of enzymes involved in...

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Identifiers

PMID: 17993552
DOI: 10.1128/AEM.01174-07
PMCID: PMC2223243

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 2 Sept 2026. Prepared record publication-17993552-2026-09-02.2. Manifest publication-graph-cohort-2026-09-02.2.

Source receipt: PubMed via Helena Literature Corpus, retrieved 2 Sept 2026.

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