Mutational inactivation of proteins involved in para-cresol production in certain milk products results in improved taste and odour. 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.
对某些奶制品中参与
对甲酚生成的蛋白质进行突变失活,可改善口感和气味。由于生产结冷胶的细菌会产生酶,随着时间的推移会形成不受欢迎的
对甲酚。由于结冷胶通常以相对未经纯化的形式使用,因此酶会与结冷胶一起添加到牛奶中。酶的失活是消除酶的一种遗传方法,不需要任何额外的纯化或加工。