Microbial β C-S Lyases: Enzymes with Multifaceted Roles in Flavor Generation
Mathieu Schwartz,
Nicolas Poirier,
Jade Moreno
et al.
Abstract:β C-S lyases (β-CSLs; EC 4.4.1.8) are enzymes catalyzing the dissociation of β carbon–sulfur bonds of cysteine S-conjugates to produce odorant metabolites with a free thiol group. These enzymes are increasingly studied for their role in flavor generation in a variety of food products, whether these processes occur directly in plants, by microbial β-CSLs during fermentation, or in the mouth under the action of the oral microbiota. Microbial β-CSLs react with sulfur aroma precursors present in beverages, vegetab… Show more
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