title: Involvement of a branched-chain aminotransferase in production of volatile sulfur compounds in Yarrowia lipolytica.
abstract: 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.
authors.affiliation: INRA, Unité Mixte de Recherches Génie et Microbiologie des Procédés Alimentaires, CBAI, 78850 Thiverval-Grignon, France.
authors.forename: Daniela Cernat
authors.initials: DC
authors.lastname: Bondar
authors.forename: Jean-Marie
authors.initials: JM
authors.lastname: Beckerich
authors.forename: Pascal
authors.initials: P
authors.lastname: Bonnarme
mesh_terms: D000595:Amino Acid Sequence; D002087:Butyrates / Q000378:metabolism; D002611:Cheese / Q000382:microbiology; D003470:Culture Media; D008715:Methionine / Q000378:metabolism*; D008969:Molecular Sequence Data; D017422:Sequence Analysis, DNA; D013438:Sulfhydryl Compounds; D013457:Sulfur Compounds / Q000378:metabolism*; D000637:Transaminases / Q000235:genetics / Q000378:metabolism*; D014835:Volatilization; D025062:Yarrowia / Q000201:enzymology* / Q000235:genetics / Q000254:growth & development
chemical_list: D002087:Butyrates; D003470:Culture Media; D013438:Sulfhydryl Compounds; D013457:Sulfur Compounds; C045636:2-keto-4-mercaptobutyric acid; D008715:Methionine; D000637:Transaminases; C019798:branched-chain-amino-acid transaminase