Hernandez-Valdes Jhonatan A, de Jong Anne, Kok Jan, Kuipers Oscar P
Department of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, Groningen, The Netherlands.
Department of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, Groningen, The Netherlands
Microbiol Resour Announc. 2020 Apr 16;9(16):e00158-20. doi: 10.1128/MRA.00158-20.
Three strains with the ability to secrete various amino acids (leucine, isoleucine, methionine, valine, glutamic acid, and histidine) were sequenced in order to identify the mechanisms involved in the secretion. Amino acids contribute to flavor formation; therefore, bacterial strains with this ability are relevant for the food industry.
为了确定参与分泌的机制，对三株能够分泌多种氨基酸（亮氨酸、异亮氨酸、蛋氨酸、缬氨酸、谷氨酸和组氨酸）的菌株进行了测序。氨基酸有助于风味形成；因此，具有这种能力的细菌菌株与食品工业相关。
