Computational analysis of cysteine and methionine metabolism and its regulation in dairy starter and related bacteria.

ABSTRACT: Sulfuric volatile compounds derived from cysteine and methionine provide many dairy products with a characteristic odor and taste. To better understand and control the environmental dependencies of sulfuric volatile compound formation by the dairy starter bacteria, we have used the available genome sequence and experimental information to systematically evaluate the presence of the key enzymes and to reconstruct the general modes of transcription regulation for the corresponding genes. The genomic organization of the key genes is suggestive of a subdivision of the reaction network into five modules, where we observed distinct differences in the modular composition between the families Lactobacillaceae, Enterococcaceae, and Leuconostocaceae, on the one hand, and the family Streptococcaceae,

SUBMITTER: Liu M 

PROVIDER: S-EPMC3434756 | biostudies-literature | 2012 Jul

REPOSITORIES: biostudies-literature