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以外消旋扁桃酸为底物，筛选出一株短杆菌Brevibacterium sp. CCSYU 10011，该菌能转化外消旋扁桃酸为(R)-扁桃酸. 用全细胞转化法研究发现，其转化过程是不对称降解过程，即选择性降解了(S)-扁桃酸，进而获得(R)-扁桃酸. 考察了温度、pH、底物浓度及细胞量等因素对(S)-扁桃酸降解的影响，转化结束后，收率为48.7%，对映体过量值(e.e.)可达99%.
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Inhibition of Brevibacterium linens by Probiotics from Dairy Products
Brevibacterium linens Lactobacillus rhamnosus Bifidobacterium lactis
2009/3/16
Brevibacterium linens is an important species in dairy products rendering a specific taste and aroma to numerous smear ripened and blue veined cheeses due to proteolysis. However, the presence of the ...
Aspects of Enzymology and Biochemical Properties of Brevibacterium linens Relevant to Cheese Ripening: A Review
Brevibacterium linens cheese enzymology biochemical properties
2008/3/28
Brevibacterium linens is a major surface microorganism that is present in the smear of surface-ripened cheeses. The enzymology and biochemical characteristics of B. linens influence the ripening and f...
Effects of pH and Sodium Chloride on the Interactions Between Geotrichum candidum and Brevibacterium linens
Geotrichum candidum Brevibacterium linens interaction pH
2008/3/22
The interactions between 14 isolates of Geotrichum candidum and 14 isolates of Brevibacterium linens were analyzed to understand their behavior in cheese making. Mixed cultures were grown in a peptone...