Abstract:
:Staphylococcus carnosus 833, inoculated into sausage meat, increased the level of methyl ketones, which contributed to the cured aroma. These ketones can arise from incomplete beta-oxidation followed by two enzymatic activities: a thioesterase and a decarboxylase. In this study we identified the beta-oxidative pathway (through the measure of 3-hydroxyacyl-CoA dehydrogenase activity) and the thioesterase activity in extracts of S. carnosus cells grown in the presence of different methyl esters. The beta-oxidative system was induced by methyl esters and highest induction was found with a 12-carbon substrate. It was specific for medium chain length fatty acyl CoA substrates. Its maximal activity was observed at the end of stationary growth phase. HPLC analyses of acyl-CoA after incubation of cell extracts with palmitoyl-CoA showed that the beta-oxidation system released preferentially long chain hydroxyacyl-CoAs, enoyl-CoAs, and acyl-CoAs. The time-course of intermediate formation indicated a precursor product relationship indicative of a model of free intermediates which could be further deacylated by a thioesterase. The thioesterase activity was enhanced when S. carnosus was grown in the presence of methyl esters with at least 12 carbons and this enzyme was specific for short chain acyl-CoAs. The maximal activity was reached at the stationary growth phase.
journal_name
FEMS Microbiol Lettjournal_title
FEMS microbiology lettersauthors
Engelvin G,Feron G,Perrin C,Mollé D,Talon Rdoi
10.1111/j.1574-6968.2000.tb09272.xkeywords:
subject
Has Abstractpub_date
2000-09-01 00:00:00pages
115-20issue
1eissn
0378-1097issn
1574-6968pii
S0378-1097(00)00302-5journal_volume
190pub_type
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