Sulfur metabolism in bacteria associated with cheese
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 role remains 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 at a 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.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
DMDS and DMTS can be formed by auto-oxidation of methanethiol.
“DMDS and DMTS can be formed by auto-oxidation of methanethiol [64].”
From Production of cheese flavour compounds derived from amino acid catabolism by <i>Propionibacterium freudenreichii</i> (2002) · cites this paper as [64]
S-methylthioacetate reached a concentration around 0.03 mg.kg-1 in Morbier cheese, i.e. ~7 times higher than its odour threshold in cheese (0.005 mg.L-1).
“S-methylthioacetate reached a concentration around 0.03 mg .kg -1 , i.e. ~7 times higher than its odour threshold in cheese (0.005 mg .L -1 , [64].”
From Production of cheese flavour compounds derived from amino acid catabolism by <i>Propionibacterium freudenreichii</i> (2002) · cites this paper as [64]
Methionine γ-lyase was recently purified and characterised in Brevibacterium linens, where it is active under pH, salt and temperature conditions which exist during the ripening of Cheddar cheese.
“Methionine γ -lyase has not been found in lactic acid bacteria, but was recently purified and characterised in Brevibacterium linens, where it is active under pH, salt and temperature conditions which exist during the ripening of Cheddar cheese [64].”
From Production of cheese flavour compounds derived from amino acid catabolism by <i>Propionibacterium freudenreichii</i> (2002) · cites this paper as [64]
Cites
Proteolytic enzymes of lactic acid bacteria
Law, J., & Haandrikman, A. (1997) · International Dairy Journal · doi:10.1016/0958-6946(95)00073-9 · Cited by 225 · see citing works
Oligopeptides are the main source of nitrogen for Lactococcus lactis during growth in milk
Juillard, V, Le Bars, D., Kunji, E. R., Konings, W. N., Gripon, J. C., & Richard, J. (1995) · Applied and Environmental Microbiology · doi:10.1128/aem.61.8.3024-3030.1995 · Cited by 206 · see citing works
SHARPE, M. E., LAW, B. A., PHILLIPS, B. A., & PITCHER, D. G. (1977) · Journal of General Microbiology · doi:10.1099/00221287-101-2-345 · Cited by 90 · see citing works
Mechanism and energetics of dipeptide transport in membrane vesicles of Lactococcus lactis
Smid, E. J., Driessen, A. J., & Konings, W. N. (1989) · Journal of Bacteriology · doi:10.1128/jb.171.1.292-298.1989 · Cited by 78 · see citing works
Etude des composés volatils neutres présents dans les fromages à pâte molle et à croûte lavée
DUMONT, J. P., ROGER, S., & ADDA, J. (1974) · Le Lait · doi:10.1051/lait:1974531-5323 · Cited by 39 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Lactic acid bacteria as functional starter cultures for the food fermentation industry
Leroy, F., & De Vuyst, L. (2004) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2003.09.004 · Cited by 1,852 · see citing works
Thierry, A., & Maillard, M.-B. (2002) · Le Lait · doi:10.1051/lait:2001002 · Cited by 110 · see citing works
- Authors
- Weimer, B., Seefeldt, K., & Dias, B.
- Affiliations
- Utah State University (US)
- Corresponding author
- Weimer, Bart
- ORCID
- Weimer, Bart
- Venue
- Antonie van Leeuwenhoek
- Published
- 1999-11
- Volume
- 76
- Issue
- 1-4
- Pages
- 247-261
- ISSN
- 0003-6072 (ISSN-L)
- 1572-9699
- OpenAlex
- W4319308339
- Cited by
- 126
- References
- 5
- Citations by year
- 2026: 2 · 2024: 1 · 2023: 1 · 2022: 3 · 2021: 2 · 2020: 2 · 2019: 3 · 2018: 1 · 2017: 3 · 2016: 2 · 2015: 3 · 2014: 7 · 2013: 4 · 2012: 1
- FWCI
- 10.65
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Antonie van Leeuwenhoek (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial metabolism and enzyme function
- Keywords
- sulfur metabolism, methanethiol, volatile sulfur compounds, cystathionine beta-lyase, cystathionine gamma-lyase, methionine gamma-lyase, lactic acid bacteria, pseudomonads, methionine metabolism, cysteine metabolism
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
