scholarly journals Changes in Free Amino Acid Production and Intracellular Amino Acid Pools of Bacillus licheniformis as a Function of Culture Age and Growth Media

1972 ◽  
Vol 112 (2) ◽  
pp. 715-725 ◽  
Author(s):  
V. L. Clark ◽  
D. E. Peterson ◽  
R. W. Bernlohr
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Bacillus Licheniformis ◽  
Acid Production ◽  
Free Amino ◽  
Age And Growth ◽  
Growth Media ◽  
Amino Acid Production ◽  
Culture Age ◽  
Intracellular Amino Acid

scholarly journals Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening

2018 ◽  
Vol 24 (2) ◽  
pp. 299-309 ◽  
Author(s):  
Risa Saiki ◽  
Tatsuro Hagi ◽  
Takumi Narita ◽  
Miho Kobayashi ◽  
Keisuke Sasaki ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Free Amino Acid ◽  
Acid Production ◽  
Free Amino ◽  
Amino Acid Production ◽  
Cheese Ripening

Free Amino-Acid Production In Vitro by Plasmodium Berghei

1968 ◽  
Vol 17 (6) ◽  
pp. 800-803 ◽  
Author(s):  
Richard J. Cenedella ◽  
Charles R. Angel ◽  
Leroy H. Saxe ◽  
Hyman Rosen
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Plasmodium Berghei ◽  
Acid Production ◽  
Free Amino ◽  
Amino Acid Production

scholarly journals Erratum: Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening

2019 ◽  
Vol 25 (3) ◽  
pp. 485-488
Author(s):  
Risa Saiki ◽  
Tatsuro Hagi ◽  
Takumi Narita ◽  
Miho Kobayashi ◽  
Keisuke Sasaki ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Free Amino Acid ◽  
Acid Production ◽  
Free Amino ◽  
Amino Acid Production ◽  
Cheese Ripening

Free amino acid production during tomato fruit ripening: a focus on l-glutamate

Amino Acids ◽  
2009 ◽  
Vol 38 (5) ◽  
pp. 1523-1532 ◽  
Author(s):  
Augusto Sorrequieta ◽  
Gisela Ferraro ◽  
Silvana B. Boggio ◽  
Estela M. Valle
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Fruit Ripening ◽  
Acid Production ◽  
Free Amino ◽  
Tomato Fruit ◽  
Amino Acid Production ◽  
Tomato Fruit Ripening

scholarly journals Complete Genome Sequence of Lactobacillus paracasei EG9, a Strain Accelerating Free Amino Acid Production during Cheese Ripening

2018 ◽  
Vol 6 (27) ◽  
Author(s):  
Yui Asahina ◽  
Akino Shiroma ◽  
Kazuma Nakano ◽  
Hinako Tamotsu ◽  
Noriko Ashimine ◽  
...  
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Genome Sequence ◽  
Complete Genome Sequence ◽  
Complete Genome ◽  
Acid Production ◽  
Free Amino ◽  
Lactobacillus Paracasei ◽  
Amino Acid Production ◽  
Cheese Ripening

Lactobacillus paracasei EG9 is a strain isolated from well-ripened cheese and accelerates free amino acid production during cheese ripening. Its complete genome sequence was determined using the PacBio RS II platform, revealing a single circular chromosome of 2,927,257 bp, a G+C content of 46.59%, and three plasmids.

The effect of steaming on the free amino acid contents and antioxidant activity of ginseng

Planta Medica ◽  
2008 ◽  
Vol 74 (09) ◽  
Author(s):  
EJ Cho ◽  
XL Piao ◽  
MH Jang ◽  
SY Park ◽  
SW Kwon ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino ◽  
Amino Acid Contents

Tronchuda cabbage (Brassica oleracea L. var. costata DC) leaf free amino acid profile

Planta Medica ◽  
2008 ◽  
Vol 74 (09) ◽  
Author(s):  
BM Silva ◽  
AP Oliveira ◽  
DM Pereira ◽  
C Sousa ◽  
RM Seabra ◽  
...  
Keyword(s):  
Amino Acid ◽  
Brassica Oleracea ◽  
Free Amino Acid ◽  
Free Amino ◽  
Amino Acid Profile ◽  
Tronchuda Cabbage ◽  
Brassica Oleracea L
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