Gene expression and biochemical analysis of cheese-ripening yeasts: focus on catabolism of L-methionine, lactate, and lactose.

@article{Cholet2007GeneEA,
  title={Gene expression and biochemical analysis of cheese-ripening yeasts: focus on catabolism of L-methionine, lactate, and lactose.},
  author={Orianne Cholet and Alain H{\'e}naut and Serge Casar{\'e}gola and Pascal Bonnarme},
  journal={Applied and environmental microbiology},
  year={2007},
  volume={73 8},
  pages={2561-70}
}
DNA microarrays of 86 genes from the yeasts Debaryomyces hansenii, Kluyveromyces marxianus, and Yarrowia lipolytica were developed to determine which genes were expressed in a medium mimicking a cheese-ripening environment. These genes were selected for potential involvement in lactose/lactate catabolism and the biosynthesis of sulfur-flavored compounds. Hybridization conditions to follow specifically the expression of homologous genes belonging to different species were set up. The microarray… CONTINUE READING

Citations

Publications citing this paper.
Showing 1-10 of 17 extracted citations

References

Publications referenced by this paper.
Showing 1-10 of 32 references

Importance of curd-neutralising yeasts on the aromatic potential of Brevibacterium linens during cheese ripening

  • K. Arfi, M. N. Leclercq-Perlat, H. E. Spinnler, P. Bonnarme
  • Int. Dairy J. 15:883–891
  • 2005

Similar Papers

Loading similar papers…