Formation of amino acid (L-leucine, L-phenylalanine) derived volatile flavour compounds by Moraxella phenylpyruvica and Staphylococcus xylosus in cured meat …
JKS Møller, LL Hinrichsen, HJ Andersen - International journal of food …, 1998 - Elsevier
A bacterial strain isolated from Danish immersion curing brine, Moraxella phenylpyruvica
0100, and a commercial meat starter culture, Staphylococcus xylosus DD34, were tested for …
0100, and a commercial meat starter culture, Staphylococcus xylosus DD34, were tested for …
Purification, Characterization, and Gene Sequencing of a Catalase from an Alkali- and Halo-tolerant Bacterium, Halomonas sp. SK1
K Phucharoen, K Hoshino, Y Takenaka… - Bioscience …, 2002 - Taylor & Francis
An alkali-and halo-tolerant bacterium with high catalase activity was isolated and identified
as a new species of the genus Halomonas. Its catalase (HktA) was simply purified by two …
as a new species of the genus Halomonas. Its catalase (HktA) was simply purified by two …