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Transcriptional Analysis of l-Methionine Catabolism in the Cheese-Ripening Yeast Yarrowia lipolytica in Relation to Volatile Sulfur Compound Biosynthesis
Yarrowia lipolytica is one of the yeasts most frequently isolated from the surface of ripened cheeses. In previous work, it has been shown that this yeast is able to convert l-methionine into various volatile sulfur compounds (VSCs) that may contribute to the typical flavors of several cheeses. In t...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
2008
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2423039/ https://ncbi.nlm.nih.gov/pubmed/18390675 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00644-07 |
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