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Titolo:
Sulfur metabolism in bacteria associated with cheese
Autore:
Weimer, B; Seefeldt, K; Dias, B;
Indirizzi:
Utah State Univ, Ctr Microbe Detect & Physiol, Dept Nutr & Food Sci, Western Dairy Ctr, Logan, UT 84322 USA Utah State Univ Logan UT USA 84322 Western Dairy Ctr, Logan, UT 84322 USA
Titolo Testata:
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY
fascicolo: 1, volume: 76, anno: 1999,
pagine: 247 - 261
SICI:
0003-6072(199911)76:1<247:SMIBAW>2.0.ZU;2-H
Fonte:
ISI
Lingua:
ENG
Soggetto:
METHIONINE GAMMA-LYASE; LACTIC-ACID BACTERIA; CYSTATHIONINE BETA-LYASE; BREVIBACTERIUM-LINENS CNRZ-918; METHYL THIOESTER SYNTHESIS; FLAVOR COMPOUND FORMATION; EXTRACT DILUTION ANALYSIS; CHEDDAR-CHEESE; ESCHERICHIA-COLI; LACTOCOCCUS-LACTIS;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Life Sciences
Citazioni:
131
Recensione:
Indirizzi per estratti:
Indirizzo: Weimer, B Utah State Univ, Ctr Microbe Detect & Physiol, Dept Nutr & Food Sci, Western Dairy Ctr, Logan, UT 84322 USA Utah State Univ Logan UT USA 84322 iry Ctr, Logan, UT 84322 USA
Citazione:
B. Weimer et al., "Sulfur metabolism in bacteria associated with cheese", ANTON LEEUW, 76(1), 1999, pp. 247-261

Abstract

Metabolism of sulfur in bacteria associated with cheese has long been a topic of interest. Volatile sulfur compounds, specifically methanethiol, are correlated to desirable flavor in Cheddar cheese, but their definitive roleremains elusive. Only recently have enzymes been found that produce this compound in bacteria associated with cheese making. Cystathionine beta- and gamma-lyase are found in lactic acid bacteria and are capable of producing methanethiol from methionine. Their primary function is in the metabolism of cysteine. Methionine gamma-lyase produces methanethiol from methionine ata higher efficiency than the cystathionine enzymes. This enzyme is found in brevibacteria, bacilli, and pseudomonads. Addition of brevibacteria containing this enzyme improves Cheddar cheese flavor. Despite recent progress in sulfur metabolism more information is needed before cheese flavor associated with sulfur can be predicted or controlled.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 15/07/20 alle ore 07:43:32