Transcriptional Analysis of L-Methionine Catabolism in the Cheese-Ripening Yeast Yarrowia lipolytica in Relation to Volatile Sulfur Compound Biosynthesis

• Published in: Applied and Environmental Microbiology Vol. 74; no. 11; pp. 3356 - 3367
• Main Authors: Cholet, Orianne, Hénaut, Alain, Hébert, Agnès, Bonnarme, Pascal
• Format: Journal Article
• Language: English
• Published: Washington, DC American Society for Microbiology 01.06.2008; American Society for Microbiology (ASM)
• Subjects: autoxidation; Biochemistry, Molecular Biology; Biological and medical sciences; Biosynthesis; Cheese; cheese ripening; cheeses; Chromatography, High Pressure Liquid; Culture Media - chemistry; Dairy products; DNA Primers - genetics; Down-Regulation; flavor; Food Microbiology; Fundamental and applied biological sciences. Psychology; Gene Expression Profiling; Genes; Lactic Acid - metabolism; Life Sciences; Metabolic Networks and Pathways - genetics; Metabolism; Methionine - metabolism; Microbiology; Oligonucleotide Array Sequence Analysis; polymerase chain reaction; pyruvate decarboxylase; Pyruvic Acid - metabolism; Reverse Transcriptase Polymerase Chain Reaction; Studies; Sulfur; Sulfur Compounds - metabolism; transamination; Up-Regulation; volatile compounds; Yarrowia - genetics; Yarrowia - metabolism; Yarrowia lipolytica; Yeast; Yeasts; Ascomycota; Fungi; Volatile compound; Ripening; Sulfur compounds; Yeast; Transcription; Methionine; Biosynthesis; Catabolism; Cheese; Yarrowia lipolytica

Yarrowia lipolytica is one of the yeasts most frequently isolated from the surface of ripened cheeses. In previous work, it has been shown that this yeast is able to convert L-methionine into various volatile sulfur compounds (VSCs) that may contribute to the typical flavors of several cheeses. In t...