[Ability of various lactic bacteria to transform aspartate and glutamate].
Transformation of labelled glutamic and aspartic acids (5-14C, 4-14C) was studied in growth media of various strains of Streptococcus acetonicus. These strains which participate in production of cheese with excellent organoleptic properties are active in synthesis of di- and tricarboxylic acids, and also keto acids. Such a relationship was not found in the case of 5-14C-glutamic acid.
D001224:Aspartic Acid / Q000378:metabolism*; D002611:Cheese; D003998:Dicarboxylic Acids / Q000096:biosynthesis; D005516:Food Microbiology; D005971:Glutamates / Q000378:metabolism*; D007651:Keto Acids / Q000096:biosynthesis; D013291:Streptococcus / Q000378:metabolism*; D014233:Tricarboxylic Acids / Q000096:biosynthesis
D003998:Dicarboxylic Acids; D005971:Glutamates; D007651:Keto Acids; D014233:Tricarboxylic Acids; D001224:Aspartic Acid
O sposobnosti nekotorykh molochnokislykh bakteriĭ prevrashchat' aspartat i glutamat