Conversion of methionine to methional by Lactococcus lactis

被引：0

作者：

Amárita, F ^{[1
]}

Fernández-Esplá, D ^{[1
]}

Requena, T ^{[1
]}

Pelaez, C ^{[1
]}

机构：

[1] CSIC, Inst Frio, Dept Sci & Technol Dairy Prod, E-28040 Madrid, Spain

来源：

FEMS MICROBIOLOGY LETTERS | 2001年 / 204卷 / 01期

关键词：

methionine decarboxylation; methional; Lactococcus lactis;

D O I：

10.1111/j.1574-6968.2001.tb10884.x

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

Lactic acid bacteria were screened for methional production from 4-methylthio-2-ketobutanoate. Only Lactococcus lactis IFPL730 produced high amounts of methional. It was demonstrated that production of this compound was an exclusively enzymatic reaction. The present work describes for the first time that L. lactis can convert enzymatically methionine to methional in a process mediated by aminotransferase and alpha -ketoacid decarboxylase activities. The activity seems to be strain dependent. (C) 2001 Federation of European Microbiological Societies. Published by Elsevier Science B.V. All rights reserved.

引用

页码：189 / 195

页数：7

共 30 条

[1] PURIFICATION AND CHARACTERIZATION OF CYSTATHIONINE BETA-LYASE FROM LACTOCOCCUS-LACTIS SUBSP, CREMORIS B78 AND ITS POSSIBLE ROLE IN FLAVOR DEVELOPMENT IN CHEESE [J].

ALTING, AC ;

ENGELS, WJM ;

VANSCHALKWIJK, S ;

EXTERKATE, FA .

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1995, 61 (11) :4037-4042

[2] Gene cloning, sequencing, and inactivation of the branched-chain aminotransferase of Lactococcus lactis LM0230 [J].

Atiles, MW ;

Dudley, EG ;

Steele, JL .

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2000, 66 (06) :2325-2329

[3] Comparison of the Volatile Flavour Compounds of Six European 'AOC' Cheeses by Using a New Dynamic Headspace GC-MS Method [J].

Bosset, J. O. ;

Gauch, R. .

INTERNATIONAL DAIRY JOURNAL, 1993, 3 (4-6) :359-377

[4] PYRUVATE DECARBOXYLASE FROM ZYMOMONAS-MOBILIS - ISOLATION AND PARTIAL CHARACTERIZATION [J].

BRINGERMEYER, S ;

SCHIMZ, KL ;

SAHM, H .

ARCHIVES OF MICROBIOLOGY, 1986, 146 (02) :105-110

[5] Purification and characterization of cystathionine gamma-lyase from Lactococcus lactis subsp cremoris SK11: Possible role in flavor compound formation during cheese maturation [J].

Bruinenberg, PG ;

deRoo, G ;

Limsowtin, GKY .

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1997, 63 (02) :561-566

[6] CONCEPT MATCHING TECHNIQUE FOR ASSESSING IMPORTANCE OF VOLATILE COMPOUNDS FOR CHEDDAR CHEESE AROMA [J].

DACREMONT, C ;

VICKERS, Z .

JOURNAL OF FOOD SCIENCE, 1994, 59 (05) :981-985

[7]

Dias B, 1998, APPL ENVIRON MICROB, V64, P3320

[8]

ENGELS WJM, 1994, NETH MILK DAIRY J, V48, P127

[9]

Fox PF, 1997, ADV APPL MICROBIOL, V45, P17, DOI 10.1016/S0065-2164(08)70261-2

[10]

Gao S, 1997, LAIT, V77, P371, DOI 10.1051/lait:1997325

← 1 2 3 →