ArticleApplied and environmental microbiology2009
Heterologous production of methionine-gamma-lyase from Brevibacterium linens in Lactococcus lactis and formation of volatile sulfur compounds.
Article in Applied and environmental microbiology, 2009. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 30 citations in OpenAlex.
- Integrated production and protein-protein docking analysis of3 Biotech · 2025Article
- Isolation and identification of Alcaligenes faecalis W2-3 with high-yield production of dimethyl disulfide.Scientific reports · 2025Article
- Preference for and resistance to a toxic sulfur volatile opens up a unique niche in Drosophila busckii.Nature communications · 2025Article
- Recombinant Expression of L-methioninase fromProtein and peptide letters · 2025Article
- Sixty-One Volatiles Have Phylogenetic Signals Across Bacterial Domain and Fungal Kingdom.Frontiers in microbiology · 2020Article
- Mobilome ofFrontiers in microbiology · 2019Article
- Effects of transgenic expression of Brevibacterium linens methionine gamma lyase (MGL) on accumulation of Tylenchulus semipenetrans and key aminoacid contents in Carrizo citrange.Plant molecular biology · 2017Article
- l-Methioninase from someJournal, genetic engineering & biotechnology · 2015Article
- Purification, Characterization of L-Methioninase from Candida tropicalis, and Its Application as an Anticancer.Biotechnology research international · 2015Article
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Authors and funding
6 authors at 3 institutions in 2 countries.
Funding
Abstract
The conversion of methionine to volatile sulfur compounds (VSCs) is of great importance in flavor formation during cheese ripening and is the focus of biotechnological approaches toward flavor improvement. A synthetic mgl gene encoding methionine-gamma-lyase (MGL) from Brevibacterium linens BL2 was cloned into a Lactococcus lactis expression plasmid under the control of the nisin-inducible promoter PnisA. When expressed in L. lactis and purified as a recombinant protein, MGL was shown to degrade L-methionine as well as other sulfur-containing compounds such as L-cysteine, L-cystathionine, and L-cystine. Overproduction of MGL in recombinant L. lactis also resulted in an increase in the degradation of these compounds compared to the wild-type strain. Importantly, gas chromatography-mass spectrometry analysis identified considerably higher formation of methanethiol (and its oxidized derivatives dimethyl disulfide and dimethyl trisulfide) in reactions containing either purified protein, whole cells, or cell extracts from the heterologous L. lactis strain. This is the first report of production of MGL from B. linens in L. lactis. Given their significance in cheese flavor development, the use of lactic acid bacteria with enhanced VSC-producing abilities could be an efficient way to enhance cheese flavor development.
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