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| http://dx.doi.org/10.1042/bj0670400 | DOI Listing |
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Preparation of a novel enzyme-modified cheddar cheese: Molecular mechanism of cheese flavor compensation by synergistic action of cell-free extracts and enzyme systems.
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College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China. Electronic address:
A novel enzyme-modified cheddar cheese was prepared and the molecular mechanism of cheese flavor compensation by synergistic action of cell-free extracts and enzyme systems was investigated. By comparing five different protease-peptidase combinations, the group of neutral protease and flavor protease was found to increase the total leucine, valine, and isoleucine content (17.056 ± 0.
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Department of Animal Science, Chonnam National University, Gwangju, Korea.
Objective: Successful gene editing technology is crucial in molecular biology and related fields. An essential part of an efficient knock-in system is increasing homologous recombination (HR) efficiency in the double-strand break (DSB) repair pathways. Interestingly, HR is closely related to the DNA mismatch repair (MMR) pathway, whereby MMR-related gene Msh2 recognizes a mismatch of nucleotides in recombinant intermediates or gene conversion formed during HR.
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Universidade Federal de Santa Maria (UFSM), Departamento de Zootecnia, Avenida Roraima, 1000, Camobi, 97105-900 Santa Maria, RS, Brazil.
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Department of Animal Science, College of Animal Science and Fisheries, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.
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