Article Abstract:
Research was conducted to determine the production, stability and activities of the enzymes involved in methanethiol generation in bacteria that have been strongly associated with Cheddar cheese flavor. It was observed that lactobacilli and lactococci contained high levels of enzymes that acted primarily on cystathionine. Results indicate that methionine degradation in Cheddar cheese varies according to the organism used in its manufacture, the amount of methionine in the matrix and the amount of enzyme released during aging.
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Article Abstract:
The use of an oligonucleotide macroarray to profile the expression of 375 genes in Lactococcus lacti subsp. lactis IL1403 during heat, acid, and osmotic stress is described. A filter-based oligonuclueotide DNA macroarray protocol is successfully used to profile transcriptional level stress responses of L. lactis subsp. lactis to several stress conditions commonly found during fermentation.
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Article Abstract:
The construction of a seven-strain Staphylococcus aureus microarray has presented unique challenges in design, use of reference DNA, interpretation, and visualization of data. Results suggest that suitable methods are developed that could be used to generate and use multistrain PCR product microarrays for other bacterial species.
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