The aminotransferase Aat initiates 3-phenyllactic acid biosynthesis in .

The function of the aminotransferase Aat (GenBank Protein WP_159211138) from FAM 18098 was studied . For this purpose, the gene was replaced with an erythromycin resistance gene using the temperature-sensitive shuttle plasmid pSET4T_Δ. The knockout was verified by PCR and genome sequencing.

Identification of a species-specific aminotransferase in Pediococcus acidilactici capable of forming α-aminobutyrate.

During cheese ripening, the bacterial strain Pediococcus acidilactici FAM18098 produces the non-proteinogenic amino acid, α-aminobutyrate (AABA). The metabolic processes that lead to the biosynthesis of this compound are unknown. In this study, 10 P.

Conversion of Methionine to Cysteine in Depends on the Highly Mobile Gene Cluster.

Milk and dairy products are rich in nutrients and are therefore habitats for various microbiomes. However, the composition of nutrients can be quite diverse, in particular among the sulfur containing amino acids. In milk, methionine is present in a 25-fold higher abundance than cysteine.

The Histidine Decarboxylase Gene Cluster of Was Gained by Horizontal Gene Transfer and Is Mobile within the Species.

Histamine in food can cause intolerance reactions in consumers. () is one of the major causes of elevated histamine levels in cheese. Despite its significant economic impact and negative influence on human health, no genomic study has been published so far.

Lactic Acid Bacteria as Markers for the Authentication of Swiss Cheeses.

The manufacture of traditional Swiss-type cheeses adheres to strict rules, so as to guarantee quality and purity of the end product. This raises production costs and means consumers pay more. It also opens the door to cut-rate forgeries claiming to be made to the stringent standards and causing considerable economic losses to the entire dairy sector.