Involvement of a branched-chain aminotransferase in production of volatile sulfur compounds in Yarrowia lipolytica.
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.
Bondar
Daniela Cernat
DC
INRA, Unité Mixte de Recherches Génie et Microbiologie des Procédés Alimentaires, CBAI, 78850 Thiverval-Grignon, France.
Beckerich
Jean-Marie
JM
Bonnarme
Pascal
P
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
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