Chemical Processes in Milk

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Abbreviations: GRAS: Generally Regarded As Safe FBA: Fructose Bisphosphate Aldolase FBP: Fructose Bisphosphate GAP: Glyceraldehyde 3-Phosphate DHAP: Dihydroxyacetone Phosphate MSA: Multiple Sequence Alignment Introduction Lactococcus lactis is a Gram positive bacterium commonly used to produce buttermilk and cheese. In most cases they are known to produce Lactic acid. Traditionally regarded as a GRAS microbe, and with its ability to produce lactic acid, it is one of the most important organisms used in the dairy industry, used extensively in the early stages of production of several kinds of cheeses(Siezen, Bayjanov et al. 2010). A good understanding of the genetic and enzymatic information of the cycles that drive the production of lactic acid in these microbes is essential for the dairy industry. The purpose of this report is to discuss about Fructose 1,6-Bisphosphate Aldolase Class II in L. lactis. However, studies on several other bacteria like E. coli, Streptococcus sp. and other Lactococcus sp. will also be used as reference containing similar versions of this enzyme taking part in their cycles. Name EC Number Accession Number Protein Length Gene Length Organism Fructose-bisphosphate Aldolase 4.1.2.13 CDG05391 298aa 897bp Lactococcus lactis Table 1: Details on FBA. Source:http://www.ncbi.nlm.nih.gov/protein/CDG05391.1 The Enzyme is also known as Fructose 1,6-bisphosphate Aldolase, FBA, Fda, FBA, or simply Aldolase. FBA catalyses the reversible reaction in Glycolysis
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