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Applied and Environmental Microbiology, December 2000, p. 5514-5517, Vol. 66, No. 12
0099-2240/00/$04.00+0
Copyright © 2000, American Society for Microbiology. All rights reserved.

Diversity of L-Methionine Catabolism Pathways in Cheese-Ripening Bacteria

Pascal Bonnarme,1,* Lefki Psoni,1 and Henry E. Spinnler2

Laboratoire de Génie et Microbiologie des Procédés Alimentaires, Institut National de la Recherche Agronomique,1 and Institut National Agronomique Paris-Grignon,2 Centre de Biotechnologies Argo-Industrielles, 78850 Thiverval-Grignon, France

Received 19 May 2000/Accepted 15 September 2000

Enzymatic activities that could be involved in methanethiol generation in five cheese-ripening bacteria were assayed, and the major sulfur compounds produced were identified. L-Methionine and alpha -keto-gamma -methyl-thio-butyric acid demethiolating activities were detected in whole cells and cell extracts (CFEs) of all the bacteria tested. No L-methionine deaminase activity could be detected in any of the ripening bacteria and L-methionine aminotransferase was detected in CFEs of Brevibacterium linens, Micrococcus luteus, and Corynebacterium glutamicum. The results suggest that several pathways for L-methionine catabolism probably coexist in these ripening bacteria.

* Corresponding author. Mailing address: INRA de Grignon, CBAI-LGMPA, 78850 Thiverval-Grignon, France. Phone: 33 1 30 81 53 88. Fax: 33 1 30 81 55 97. E-mail: bonnarme{at}grignon.inra.fr.

Applied and Environmental Microbiology, December 2000, p. 5514-5517, Vol. 66, No. 12
0099-2240/00/$04.00+0
Copyright © 2000, American Society for Microbiology. All rights reserved.


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