Demarigny Y, Berger C, Desmasures N, Gueguen M, Spinnler H E
Laboratoire de Microbiologie Alimentaire, Institut de Biochimie et de Biologie Appliqué, Université de Caen Basse-Normandie, France.
J Dairy Res. 2000 Aug;67(3):371-80. doi: 10.1017/s0022029900004209.
We have investigated the capacities of Geotrichum candidum strains to produce sulphides from methionine. This attribute is very important in cheese technology because of the flavouring potential of sulphur compounds. A spectrophotometric procedure using 5,5'-dithiobis(2-nitrobenzoic acid) to determine sulphides was tested on a collection of G. candidum strains, and confirmed by gas chromatography-mass spectrometry. The strains were distinguished on the basis of their ability to produce methanethiol. Gas chromatography-mass spectrometry also made it possible to identify other sulphides, such as dimethyl disulphide, dimethyl trisulphide and dimethyl sulphide. Using sonicated cells, the specific production of these four sulphides was studied in presence of L-[S-methyl-2H]methionine. Both methanethiol and dimethyl sulphide were produced from methionine, but two different pathways were used by G. candidum.
我们研究了白地霉菌株从蛋氨酸产生硫化物的能力。由于硫化合物的调味潜力，这一特性在奶酪制作工艺中非常重要。使用5,5'-二硫代双（2-硝基苯甲酸）测定硫化物的分光光度法在一批白地霉菌株上进行了测试，并通过气相色谱-质谱法得到了证实。这些菌株根据其产生甲硫醇的能力进行区分。气相色谱-质谱法还能够鉴定其他硫化物，如二甲基二硫、二甲基三硫和二甲基硫。使用超声处理的细胞，在L-[S-甲基-2H]蛋氨酸存在的情况下研究了这四种硫化物的特定产生情况。甲硫醇和二甲基硫均由蛋氨酸产生，但白地霉使用了两种不同的途径。
