Diversity of l -Methionine Catabolism Pathways in Cheese-Ripening Bacteria-Reference-Cited by-同舟云学术

Diversity of l -Methionine Catabolism Pathways in Cheese-Ripening Bacteria

Published:2000-12 Issue:12 Volume:66 Page:5514-5517
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Bonnarme Pascal¹,Psoni Lefki¹,Spinnler Henry E.²

Affiliation:

1. Laboratoire de Génie et Microbiologie des Procédés Alimentaires, Institut National de la Recherche Agronomique,1 and

2. Institut National Agronomique Paris-Grignon,2 Centre de Biotechnologies Argo-Industrielles, 78850 Thiverval-Grignon, France

Abstract

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 α-keto-γ-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.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/AEM.66.12.5514-5517.2000

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