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Phenylalanine and tyrosine catabolism in some cheese coryneform bacteria

Chang-Won Lee, Serge Lucas, Michel J. Desmazeaud
DOI: http://dx.doi.org/10.1111/j.1574-6968.1985.tb01591.x 201-205 First published online: 1 February 1985

Summary

23 cheese coryneform bacteria (14 orange, 3 white, and 6 yellow-pigmented) were examined for five enzymes of two branch-point steps in the catabolic pathways of l-phenylalanine and l-tyrosine. Orange cheese coryneforms (‘Brevibacterium linens’) catabolized th amino acids by transamination and the benzene ring was cleaved by 3, 4-dihydroxyphenylacetate-2, 3-dioxygenase. Both enzymes appear to be inducible. Yellow and white strains possessed non-inducible low activity of aminotransferase and lacked completely benzene ring cleavage enzymes.

  • Brevibacterium linens
  • coryneform bacterial
  • aromatic aminotransferase
  • 3,4-dihydroxyphenylacetate-2,3-dioxygenase

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