Involvement of a branched-chain aminotransferase in production of volatile sulfur compounds in Yarrowia lipolytica |
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Authors: | Bondar Daniela Cernat Beckerich Jean-Marie Bonnarme Pascal |
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Affiliation: | INRA, Unité Mixte de Recherches Génie et Microbiologie des Procédés Alimentaires, CBAI, 78850 Thiverval-Grignon, France. |
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Abstract: | The enzymatic degradation of L-methionine and the subsequent formation of volatile sulfur compounds (VSCs) are essential for the development of the typical flavor in cheese. In the yeast Yarrowia lipolytica, the degradation of L-methionine was accompanied by the formation of the transamination product 4-methylthio-2-oxobutyric acid. A branched-chain aminotransferase gene (YlBCA1) of Y. lipolytica was amplified, and the L-methionine-degrading activity and the aminotransferase activity were measured in a genetically modified strain and compared to those of the parental strain. Our work shows that L-methionine degradation via transamination is involved in formation of VSCs in Y. lipolytica. |
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