Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.provenance | CONICET | - |
| dc.creator | Fadda, Silvina G. | - |
| dc.creator | Lebert, André M. | - |
| dc.creator | Leroy Sètrin, Sabine | - |
| dc.creator | Talon, Régine | - |
| dc.date | 2018-09-06T18:58:22Z | - |
| dc.date | 2018-09-06T18:58:22Z | - |
| dc.date | 2002-05-01 | - |
| dc.date | 2018-07-23T18:11:46Z | - |
| dc.date.accessioned | 2019-04-29T15:45:05Z | - |
| dc.date.available | 2019-04-29T15:45:05Z | - |
| dc.date.issued | 2002-05-01 | - |
| dc.identifier | Fadda, Silvina G.; Lebert, André M.; Leroy Sètrin, Sabine; Talon, Régine; Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation; Oxford University Press; FEMS Microbiology Letters; 210; 2; 1-5-2002; 209-214 | - |
| dc.identifier | 0378-1097 | - |
| dc.identifier | http://hdl.handle.net/11336/58578 | - |
| dc.identifier | 1574-6968 | - |
| dc.identifier | CONICET Digital | - |
| dc.identifier | CONICET | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/301079 | - |
| dc.description | Staphylococcus carnosus strain 833, inoculated into sausage, increased the levels of methyl ketones which contributed to the cured aroma. These ketones were predicted to arise from incomplete L-oxidation followed by a decarboxylation. To check this hypothesis, we measured the L-decarboxylase activity in resting cells of S. carnosus grown in complex or in synthetic medium, using as substrate a L-ketoacid, which can be an intermediate of the L-oxidation pathway. This activity was present throughout the growth period. The enzyme appeared to be constitutive because no induction was observed. High aeration, a pH of 5 and the presence of nitrate promoted the production of methyl ketones. | - |
| dc.description | Fil: Fadda, Silvina G.. Institut National de la Recherche Agronomique; Francia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina | - |
| dc.description | Fil: Lebert, André M.. Institut National de la Recherche Agronomique; Francia | - |
| dc.description | Fil: Leroy Sètrin, Sabine. Institut National de la Recherche Agronomique; Francia | - |
| dc.description | Fil: Talon, Régine. Institut National de la Recherche Agronomique; Francia | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.publisher | Oxford University Press | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/S0378-1097(02)00631-6 | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/url/https://academic.oup.com/femsle/article/210/2/209/488314 | - |
| dc.rights | info:eu-repo/semantics/restrictedAccess | - |
| dc.rights | https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ | - |
| dc.source | reponame:CONICET Digital (CONICET) | - |
| dc.source | instname:Consejo Nacional de Investigaciones Científicas y Técnicas | - |
| dc.source | instacron:CONICET | - |
| dc.source.uri | http://hdl.handle.net/11336/58578 | - |
| dc.subject | β-DECARBOXYLASE | - |
| dc.subject | β-OXIDATION | - |
| dc.subject | FERMENTED SAUSAGE | - |
| dc.subject | METHYL KETONE | - |
| dc.subject | STAPHYLOCOCCUS CARNOSUS | - |
| dc.subject | Biología Celular, Microbiología | - |
| dc.subject | Ciencias Biológicas | - |
| dc.subject | CIENCIAS NATURALES Y EXACTAS | - |
| dc.title | Decarboxylase activity involved in methyl ketone production by Staphylococcus carnosus 833, a strain used in sausage fermentation | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/publishedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | CONICET | |
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