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Literature summary for 2.6.1.57 extracted from
- Lactococcal aminotransferases AraT and BcaT are key enzymes for the formation of aroma compounds from amino acids in cheese (2003), Int. Dairy J., 13, 805-812.
Activating Compound
| Activating Compound | Comment | Organism | Structure |
|---|---|---|---|
| 2-oxoglutarate | - |
Lactococcus lactis |  |
Protein Variants
| Protein Variants | Comment | Organism |
|---|---|---|
| nutrition | enzyme and branched chain amino acid transaminase are essential for conversion of aromatic and branched-chain amino acids to aroma compounds in the cheese model and also play a major role in the formation of volatile sulfur compounds from methionine | Lactococcus lactis |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Lactococcus lactis | - |
- |
- |
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Release 2023.1 (January 2023)
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