Literature DB >> 23524675

Inactivation of the panE gene in Lactococcus lactis enhances formation of cheese aroma compounds.

Luz P Gómez de Cadiñanos1, Tomás García-Cayuela, Mireille Yvon, M Carmen Martinez-Cuesta, Carmen Peláez, Teresa Requena.   

Abstract

Hydroxyacid dehydrogenases limit the conversion of α-keto acids into aroma compounds. Here we report that inactivation of the panE gene, encoding the α-hydroxyacid dehydrogenase activity in Lactococcus lactis, enhanced the formation of 3-methylbutanal and 3-methylbutanol. L. lactis IFPL953ΔpanE was an efficient strain producing volatile compounds related to cheese aroma.

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Year:  2013        PMID： 23524675      PMCID： PMC3648031          DOI： 10.1128/AEM.00279-13

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


  13 in total

1.  Characterization and role of the branched-chain aminotransferase (BcaT) isolated from Lactococcus lactis subsp. cremoris NCDO 763.

Authors:  M Yvon; E Chambellon; A Bolotin; F Roudot-Algaron
Journal:  Appl Environ Microbiol       Date:  2000-02       Impact factor: 4.792

2.  Diversity of L-methionine catabolism pathways in cheese-ripening bacteria.

Authors:  P Bonnarme; L Psoni; H E Spinnler
Journal:  Appl Environ Microbiol       Date:  2000-12       Impact factor: 4.792

3.  An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds.

Authors:  M Yvon; S Thirouin; L Rijnen; D Fromentier; J C Gripon
Journal:  Appl Environ Microbiol       Date:  1997-02       Impact factor: 4.792

4.  Efficient insertional mutagenesis in lactococci and other gram-positive bacteria.

Authors:  E Maguin; H Prévost; S D Ehrlich; A Gruss
Journal:  J Bacteriol       Date:  1996-02       Impact factor: 3.490

5.  Discrepancies between the phenotypic and genotypic characterization of Lactococcus lactis cheese isolates.

Authors:  M de la Plaza; A Rodríguez; P Fernández de Palencia; M C Martínez-Cuesta; C Peláez; T Requena
Journal:  Lett Appl Microbiol       Date:  2006-12       Impact factor: 2.858

Review 6.  Methionine metabolism: major pathways and enzymes involved and strategies for control and diversification of volatile sulfur compounds in cheese.

Authors:  María Del Carmen Martínez-Cuesta; Carmen Peláez; Teresa Requena
Journal:  Crit Rev Food Sci Nutr       Date:  2013       Impact factor: 11.176

7.  The D-2-hydroxyacid dehydrogenase incorrectly annotated PanE is the sole reduction system for branched-chain 2-keto acids in Lactococcus lactis.

Authors:  Emilie Chambellon; Liesbeth Rijnen; Frédérique Lorquet; Christophe Gitton; Johan E T van Hylckama Vlieg; Jeroen A Wouters; Mireille Yvon
Journal:  J Bacteriol       Date:  2008-12-01       Impact factor: 3.490

8.  Biochemical and molecular characterization of alpha-ketoisovalerate decarboxylase, an enzyme involved in the formation of aldehydes from amino acids by Lactococcus lactis.

Authors:  Marta de la Plaza; Pilar Fernández de Palencia; Carmen Peláez; Teresa Requena
Journal:  FEMS Microbiol Lett       Date:  2004-09-15       Impact factor: 2.742

9.  Use of 13C nuclear magnetic resonance and gas chromatography to examine methionine catabolism by lactococci.

Authors:  S Gao; E S Mooberry; J L Steele
Journal:  Appl Environ Microbiol       Date:  1998-12       Impact factor: 4.792

10.  Expression in Lactococcus lactis of functional genes related to amino acid catabolism and cheese aroma formation is influenced by branched chain amino acids.

Authors:  Tomás García-Cayuela; Luz P Gómez de Cadiñanos; Carmen Peláez; Teresa Requena
Journal:  Int J Food Microbiol       Date:  2012-09-13       Impact factor: 5.277
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  1 in total

1.  Dietary Probiotic Effect of Lactococcus lactis WFLU12 on Low-Molecular-Weight Metabolites and Growth of Olive Flounder (Paralichythys olivaceus).

Authors:  Thanh Luan Nguyen; Won-Kyong Chun; Ahran Kim; Nameun Kim; Heyong Jin Roh; Yoonhang Lee; Myunggi Yi; Suhkmann Kim; Chan-Il Park; Do-Hyung Kim
Journal:  Front Microbiol       Date:  2018-09-05       Impact factor: 5.640
  1 in total

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