Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC) , Avda. Agustín Escardino 7 , 46980 Paterna , Valencia , Spain.
J Agric Food Chem. 2019 Aug 21;67(33):9335-9343. doi: 10.1021/acs.jafc.9b03361. Epub 2019 Aug 7.
The ability of to produce volatile sulfur compounds from sulfur amino acids and the metabolic pathway involved have been studied in seven strains from different food origins. Our results proved that l-methionine is the main precursor for sulfur compound generation. Crucial differences in the sulfur compound profile and amino acid consumption among strains isolated from different food sources were observed. Strains isolated from dry pork sausages displayed the most complex sulfur compound profiles. Sulfur compound production, such as that of methional, could result from chemical reactions or yeast metabolism, while according to this study, thioester methyl thioacetate appeared to be generated by yeast metabolism. No relationship between sulfur compounds production by strains and the expression of genes involved in sulfur amino acid metabolism was found, except for the gene in the L1 strain for production of methyl thioacetate. Our results suggest a complex scenario during sulfur compound production by .
已对七种不同来源食物的菌株进行了研究，以确定其从含硫氨基酸生成挥发性含硫化合物的能力及其相关代谢途径。结果表明，L-蛋氨酸是生成含硫化合物的主要前体。从不同食物来源分离出的菌株在含硫化合物谱和氨基酸消耗方面存在显著差异。从干猪肉香肠中分离出的菌株显示出最复杂的含硫化合物谱。含硫化合物的生成，如甲硫醛，可能来自化学反应或酵母代谢，但根据本研究，硫酯甲基硫代乙酸酯似乎是由酵母代谢生成的。除 L1 菌株生成甲基硫代乙酸酯的 metY 基因外，未发现 菌株生成含硫化合物与参与含硫氨基酸代谢的基因表达之间存在关系。我们的研究结果表明，在 菌株生成含硫化合物的过程中存在复杂的情况。
