Cleary, Joseph M.,Harding, Nancy E.,Coleman, Russell J.,Patel, Yamini N.
申请号：
AU2011200079
公开号：
AU2011200079B2
申请日:
2011.01.10
申请国别(地区):
AU
年份:
2012
代理人:
摘要：
#$%^&*AU2011200079B220120209.pdf#####Abstract Mutational inactivation of proteins involved in para-cresol production in certain milk products results in improved taste and odor. The undesirable para-cresol forms over time as a result of enzymes produced by the bacterium that produces gellan gum. Since the gellan is typically used in a relatively unpurified form, the enzymes are added to the milk along with the gellan. Inactivation of the enzymes is a genetic means of eliminating the enzymes without requiring any additional purification or processing. - 12 -
