Bonnarme Pascal, Amarita Felix, Chambellon Emilie, Semon Etienne, Spinnler Henry E, Yvon Mireille
Institut National de la Recherche Agronomique, Unité Mixte de Recherches Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval-Grignon, France.
FEMS Microbiol Lett. 2004 Jul 1;236(1):85-90. doi: 10.1016/j.femsle.2004.05.022.
Volatile sulphur compounds (VSCs) production from L-methionine was studied in Lactococcus lactis. In vitro studies with radiolabelled L-methionine and resting cells of L. lactis revealed that L-methionine was initially converted to alpha-keto-gamma-methylthiobutyrate (KMBA) by a transamination reaction. A part of KMBA was subsequently chemically converted to methylthioacetaldehyde, methanethiol and dimethylsulphides. Chemical conversion of KMBA to methylthioacetaldehyde was dependent on pH, Mn(II) and oxygen. Since methanethiol and dimethylsulphide production was highly related to that of methylthioacetaldehyde, the latter compound was proposed as being an intermediate in VSCs production by L. lactis.
研究了乳酸乳球菌中由L-蛋氨酸产生挥发性硫化合物(VSCs)的情况。对放射性标记的L-蛋氨酸和乳酸乳球菌静息细胞进行的体外研究表明,L-蛋氨酸最初通过转氨反应转化为α-酮基-γ-甲基硫代丁酸(KMBA)。随后,一部分KMBA被化学转化为甲硫基乙醛、甲硫醇和二甲基硫醚。KMBA向甲硫基乙醛的化学转化取决于pH值、锰(II)和氧气。由于甲硫醇和二甲基硫醚的产生与甲硫基乙醛的产生高度相关,因此提出后一种化合物是乳酸乳球菌产生VSCs的中间体。