ArticleApplied and environmental microbiology2005
Involvement of a branched-chain aminotransferase in production of volatile sulfur compounds in Yarrowia lipolytica.
Article in Applied and environmental microbiology, 2005. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 46 citations in OpenAlex.
- YALI0C22088g from Yarrowia lipolytica catalyses the conversion of l-methionine into volatile organic sulfur-containing compounds.Microbial biotechnology · 2021Article
- BacteriumSaudi journal of biological sciences · 2020Article
- Effects of physicochemical parameters on volatile sulphur compound formation from L-methionine catabolism by non-growing cells of Kluyveromyces lactis.AMB Express · 2018Article
- Clonostachys rosea demethiolase STR3 controls the conversion of methionine into methanethiol.Scientific reports · 2016Article
- Article
- New insights into sulfur metabolism in yeasts as revealed by studies of Yarrowia lipolytica.Applied and environmental microbiology · 2013Article
- L-methioninase production by filamentous fungi: I-screening and optimization under submerged conditions.Current microbiology · 2009Article
- Lactate and amino acid catabolism in the cheese-ripening yeast Yarrowia lipolytica.Applied and environmental microbiology · 2008Article
- Transcriptional analysis of L-methionine catabolism in the cheese-ripening yeast Yarrowia lipolytica in relation to volatile sulfur compound biosynthesis.Applied and environmental microbiology · 2008Article
- Gene expression and biochemical analysis of cheese-ripening yeasts: focus on catabolism of L-methionine, lactate, and lactose.Applied and environmental microbiology · 2007Article
- L-methionine degradation pathway in Kluyveromyces lactis: identification and functional analysis of the genes encoding L-methionine aminotransferase.Applied and environmental microbiology · 2006Article
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Authors and funding
3 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
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.
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