S-methyl thioesters are produced from fatty acids and branched-chain amino acids by brevibacteria: focus on l-leucine catabolic pathway and identification of acyl–CoA intermediates

Sourabié, A.; Spinnler, Henry-Éric; Bourdat-Deschamps, Marjolaine; Tallon, Richard; Landaud, Sophie; Bonnarme, Pascal

doi:10.1007/s00253-011-3500-3

Cited by 20 publications

(13 citation statements)

References 28 publications

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“…Lipolysis refers to the hydrolysis of triglycerides and results in the liberation of free fatty acids (FFAs) that are important precursors of catabolic reactions that produce volatile compounds that contribute to cheese quality and flavor [ 4 , 66 , 68 ]. In our metatranscriptomic data, we observed that lipid metabolism pathway expression approximately followed the same dynamics as amino acid metabolism, i.e., a strong increase from day 1 to day 7 followed by a global stability or a slow decrease during the next three weeks ( Fig 2 ).…”

Section: Resultsmentioning

confidence: 99%

Overview of a Surface-Ripened Cheese Community Functioning by Meta-Omics Analyses

et al. 2015

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Cheese ripening is a complex biochemical process driven by microbial communities composed of both eukaryotes and prokaryotes. Surface-ripened cheeses are widely consumed all over the world and are appreciated for their characteristic flavor. Microbial community composition has been studied for a long time on surface-ripened cheeses, but only limited knowledge has been acquired about its in situ metabolic activities. We applied metagenomic, metatranscriptomic and biochemical analyses to an experimental surface-ripened cheese composed of nine microbial species during four weeks of ripening. By combining all of the data, we were able to obtain an overview of the cheese maturation process and to better understand the metabolic activities of the different community members and their possible interactions. Furthermore, differential expression analysis was used to select a set of biomarker genes, providing a valuable tool that can be used to monitor the cheese-making process.

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Section: Resultsmentioning

confidence: 99%

Overview of a Surface-Ripened Cheese Community Functioning by Meta-Omics Analyses

et al. 2015

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“…In addition, Brevibacterium spp. isolated from hard-type Beaufort cheese produced S -methyl thioesters using short-chain fatty acids or branched-chain amino acids as precursors ( Rattray and Fox, 1999 ; Sourabié et al, 2012 ). Deetae et al (2007) validated that the Brachybacterium strain isolated from surface-ripened cheese produced high amounts of ketones on casamino acid medium.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the Relationships Between Microbiota and Metabolites in Soft-Type Ripened Cheese Using an Integrated Omics Approach

et al. 2021

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Cheese ripening is effected by various microorganisms and results in the characteristic flavors of cheese. Owing to the complexity of the microbiota involved, the relationship between microorganisms and components during ripening remains unclear. In this study, metagenomics and metabolomics were integrated to reveal these relationships in three kinds of surface mold-ripened cheeses and two kinds of bacterial smear-ripened cheeses. The microbiota is broadly divided into two groups to correspond with different cheese types. Furthermore, surface mold-ripened cheese showed similar microbiota regardless of the cheese variety, whereas bacterial smear-ripened cheese showed specific microbiota characterized by marine bacteria (MB) and halophilic and alkaliphilic lactic acid bacteria for each cheese variety. In the metabolite analysis, volatile compounds suggested differences in cheese types, although organic acids and free amino acids could not determine the cheese characteristics. On the other hand, Spearman correlation analysis revealed that the abundance of specific bacteria was related to the formation of specific organic acids, free amino acids, and volatile compounds. In particular, MB was positively correlated with esters and pyrazines, indicating their contribution to cheese quality. These methodologies and results further our understanding of microorganisms and allow us to select useful strains for cheese ripening.

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“…Some VSCs are produced as secondary volatiles via the production of hydrogen sulfide or methanethiol. Indeed, these two compounds are important precursors for subsequent VSCs synthesis (Schulz and Dickschat, 2007; Sourabié et al, 2012). Within the B. subtilis group, multiple VSCs such as dimethyl disulfide (DMDS), dimethyl trisulfide (DMTS), S -methyl thioacetate or S -methyl butanethioate have been characterized for their antifungal and nematicidal activities (Coosemans, 2005; Gerik, 2005; Gu et al, 2007; Kai et al, 2009; Wang et al, 2009; de Vrieze et al, 2015; Schmidt et al, 2015; Velivelli et al, 2015; Gotor-Vila et al, 2017).…”

Section: Volatilesmentioning

confidence: 99%

Overview of the Antimicrobial Compounds Produced by Members of the Bacillus subtilis Group

et al. 2019

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Over the last seven decades, applications using members of the Bacillus subtilis group have emerged in both food processes and crop protection industries. Their ability to form survival endospores and the plethora of antimicrobial compounds they produce has generated an increased industrial interest as food preservatives, therapeutic agents and biopesticides. In the growing context of food biopreservation and biological crop protection, this review suggests a comprehensive way to visualize the antimicrobial spectrum described within the B. subtilis group, including volatile compounds. This classification distinguishes the bioactive metabolites based on their biosynthetic pathways and chemical nature: i.e. , ribosomal peptides (RPs), volatile compounds, polyketides (PKs), non-ribosomal peptides (NRPs), and hybrids between PKs and NRPs. For each clade, the chemical structure, biosynthesis and antimicrobial activity are described and exemplified. This review aims at constituting a convenient and updated classification of antimicrobial metabolites from the B. subtilis group, whose complex phylogeny is prone to further development.

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S-methyl thioesters are produced from fatty acids and branched-chain amino acids by brevibacteria: focus on l-leucine catabolic pathway and identification of acyl–CoA intermediates

Cited by 20 publications

References 28 publications

Overview of a Surface-Ripened Cheese Community Functioning by Meta-Omics Analyses

Overview of a Surface-Ripened Cheese Community Functioning by Meta-Omics Analyses

Evaluation of the Relationships Between Microbiota and Metabolites in Soft-Type Ripened Cheese Using an Integrated Omics Approach

Overview of the Antimicrobial Compounds Produced by Members of the Bacillus subtilis Group

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