Diversity of L-methionine catabolism pathways in cheese-ripening bacteria |
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Authors: | Bonnarme P Psoni L Spinnler H E |
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Affiliation: | Laboratoire de Génie et Microbiologie des Procédés Alimentaires, Institut National de la Recherche Agronomique, Centre de Biotechnologies Argo-Industrielles, 78850 Thiverval-Grignon, France. bonnarme@grignon.inra.fr |
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Abstract: | Enzymatic activities that could be involved in methanethiol generation in five cheese-ripening bacteria were assayed, and the major sulfur compounds produced were identified. L-Methionine and alpha-keto-gamma-methyl-thio-butyric acid demethiolating activities were detected in whole cells and cell extracts (CFEs) of all the bacteria tested. No L-methionine deaminase activity could be detected in any of the ripening bacteria and L-methionine aminotransferase was detected in CFEs of Brevibacterium linens, Micrococcus luteus, and Corynebacterium glutamicum. The results suggest that several pathways for L-methionine catabolism probably coexist in these ripening bacteria. |
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