Ontology highlight
ABSTRACT:
SUBMITTER: Bondar DC
PROVIDER: S-EPMC1183345 | biostudies-literature | 2005 Aug
REPOSITORIES: biostudies-literature
Applied and environmental microbiology 20050801 8
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 measur ...[more]