Bondar Daniela Cernat, Beckerich Jean-Marie, Bonnarme Pascal
INRA, Unité Mixte de Recherches Génie et Microbiologie des Procédés Alimentaires, CBAI, 78850 Thiverval-Grignon, France.
Appl Environ Microbiol. 2005 Aug;71(8):4585-91. doi: 10.1128/AEM.71.8.4585-4591.2005.
The enzymatic degradation of L-methionine and the subsequent formation of volatile sulfur compounds (VSCs) are essential for the development of the typical flavor in cheese. In the yeast Yarrowia lipolytica, the degradation of L-methionine was accompanied by the formation of the transamination product 4-methylthio-2-oxobutyric acid. A branched-chain aminotransferase gene (YlBCA1) of Y. lipolytica was amplified, and the L-methionine-degrading activity and the aminotransferase activity were measured in a genetically modified strain and compared to those of the parental strain. Our work shows that L-methionine degradation via transamination is involved in formation of VSCs in Y. lipolytica.
L-甲硫氨酸的酶促降解以及随后挥发性硫化合物（VSCs）的形成对于奶酪典型风味的发展至关重要。在解脂耶氏酵母中，L-甲硫氨酸的降解伴随着转氨产物4-甲硫基-2-氧代丁酸的形成。扩增了解脂耶氏酵母的一个支链转氨酶基因（YlBCA1），并在转基因菌株中测量了L-甲硫氨酸降解活性和转氨酶活性，并与亲本菌株进行了比较。我们的工作表明，通过转氨作用的L-甲硫氨酸降解参与了解脂耶氏酵母中VSCs的形成。
