Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi

Kimchi fermentation depends on diverse lactic acid bacteria, which convert raw materials into numerous metabolites that contribute to the taste of food. Amino acids and saccharides are important primary metabolites. Arginine is nearly exhausted during kimchi fermentation, whereas the concentrations...

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Detalles Bibliográficos
Autores principales: Hwang, Hyelyeon, Lee, Jong-Hee
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6278497/
https://www.ncbi.nlm.nih.gov/pubmed/30469432
http://dx.doi.org/10.3390/molecules23113049

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6278497/
https://www.ncbi.nlm.nih.gov/pubmed/30469432
http://dx.doi.org/10.3390/molecules23113049

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