Alcohol dehydrogenases from Proteus mirabilis contribute to alcoholic flavor.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9642
Abstract: BACKGROUND Cheese ripening involves a complex series of metabolic reactions and numerous concomitant secondary transformations. Alcohol dehydrogenase (ADH) converts aldehydes into their corresponding alcohols, which enrich cheese aroma. RESULTS In this study, we identified five… read more here.
Keywords: dehydrogenases proteus; flavor; alcohol dehydrogenases; adh adh ... See more keywords