Dual influence of the carbon source and l-methionine on the synthesis of sulphur compounds in the cheese-ripening yeast Geotrichum candidum
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00253-002-1217-z.pdf
Reference27 articles.
1. Aldarf M, Amrane A, Prigent Y (2001) Carbon and nitrogen substrates consumption, ammonia release and proton transfer in relation with growth of Geotrichum candidum and Penicillium camemberti on a solid medium. J Biotechnol 95:99–108
2. Amrane A, Plihon F, Prigent Y (1999) Proton transfer in relation to growth of Geotrichum candidum and Penicillium camemberti in synthetic liquid media. Enzyme Microb Technol 24:561–568
3. Arfi K, Spinnler HE, Tâche R, Bonnarme P (2002) Production of volatile compounds by cheese-ripening yeasts: requirement for a methanethiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis. Appl Microbiol Biotechnol 58:503–510
4. Berger C, Khan JA, Molimard P, Martin N, Spinnler HE (1999) Production of sulphur flavors by ten strains of Geotrichum candidum. Appl Environ Microbiol 65:5510–5514
5. Bonnarme P, Psoni L, Spinnler HE (2000) Diversity of l-methionine catabolism pathways in cheese-ripening bacteria. Appl Environ Microbiol 66:5514–5517
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