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Bactéries assurant la maturation des fromages : voies de catabolisme de la L-méthionine.

Diversity of L-methionine catabolism pathways in cheese-ripening bacteria.

Auteurs : BONNARME P., PSONI L., SPINNLER H. E.

Type d'article : Article

Résumé

Enzymatic activities that could be involved in methanethiol generation in five cheese-ripening bacteria were assayed, and the major sulfur compounds produced were identified. L-methionine and alpha-keto-gamma-methyl-thiobutyric acid demethiolating activities were detected in whole cells and cell extracts (CFEs) of all bacteria tested. No L-methionine deaminase activity could be detected in any of the ripening bacteria and L-methionine aminotransferase was detected in CFEs of Brevibacterium linens, Micrococcus luteus, and Corynebacterium glutamicum. Results suggest that several pathways for L-methionine catabolism probably coexist in these ripening bacteria.

Détails

  • Titre original : Diversity of L-methionine catabolism pathways in cheese-ripening bacteria.
  • Identifiant de la fiche : 2002-0278
  • Langues : Anglais
  • Source : Appl. environ. Microbiol. - vol. 66 - n. 12
  • Date d'édition : 12/2000

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