ArticleApplied and environmental microbiology2007
Gene expression and biochemical analysis of cheese-ripening yeasts: focus on catabolism of L-methionine, lactate, and lactose.
Article in Applied and environmental microbiology, 2007. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 46 citations in OpenAlex.
- Uncovering the Biotechnological Importance ofFoods (Basel, Switzerland) · 2023Review
- The Effect of the Ratio of Gamma Aminobutyric Acid-ProducingFrontiers in microbiology · 2022Article
- YALI0C22088g from Yarrowia lipolytica catalyses the conversion of l-methionine into volatile organic sulfur-containing compounds.Microbial biotechnology · 2021Article
- Phenotypic and Genetic Characterization of the Cheese Ripening YeastFrontiers in microbiology · 2020Article
- Effects of physicochemical parameters on volatile sulphur compound formation from L-methionine catabolism by non-growing cells of Kluyveromyces lactis.AMB Express · 2018Article
- Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds.MicrobiologyOpen · 2018Article
- Clonostachys rosea demethiolase STR3 controls the conversion of methionine into methanethiol.Scientific reports · 2016Article
- Review
- Article
- Dynamics of the Saccharomyces cerevisiae transcriptome during bread dough fermentation.Applied and environmental microbiology · 2013Article
- New insights into sulfur metabolism in yeasts as revealed by studies of Yarrowia lipolytica.Applied and environmental microbiology · 2013Article
- Investigation of associations of Yarrowia lipolytica, Staphylococcus xylosus, and Lactococcus lactis in culture as a first step in microbial interaction analysis.Applied and environmental microbiology · 2009Article
- Lactate and amino acid catabolism in the cheese-ripening yeast Yarrowia lipolytica.Applied and environmental microbiology · 2008Article
- Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese.mSystemsArticle
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
DNA microarrays of 86 genes from the yeasts Debaryomyces hansenii, Kluyveromyces marxianus, and Yarrowia lipolytica were developed to determine which genes were expressed in a medium mimicking a cheese-ripening environment. These genes were selected for potential involvement in lactose/lactate catabolism and the biosynthesis of sulfur-flavored compounds. Hybridization conditions to follow specifically the expression of homologous genes belonging to different species were set up. The microarray was first validated on pure cultures of each yeast; no interspecies cross-hybridization was observed. Expression patterns of targeted genes were studied in pure cultures of each yeast, as well as in coculture, and compared to biochemical data. As expected, a high expression of the LAC genes of K. marxianus was observed. This is a yeast that efficiently degrades lactose. Several lactate dehydrogenase-encoding genes were also expressed essentially in D. hansenii and K. marxianus, which are two efficient deacidifying yeasts in cheese ripening. A set of genes possibly involved in l-methionine catabolism was also used on the array. Y. lipolytica, which efficiently assimilates l-methionine, also exhibited a high expression of the Saccharomyces cerevisiae orthologs BAT2 and ARO8, which are involved in the l-methionine degradation pathway. Our data provide the first evidence that the use of a multispecies microarray could be a powerful tool to investigate targeted metabolism and possible metabolic interactions between species within microbial cocultures.
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