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首页> 外文期刊>Applied Microbiology and Biotechnology >Aptitude of cheese bacteria for volatile S-methyl thioester synthesis .1. Effect of substrates and pH on their formation by Brevibacterium linens GC171
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Aptitude of cheese bacteria for volatile S-methyl thioester synthesis .1. Effect of substrates and pH on their formation by Brevibacterium linens GC171

机译：干酪菌对挥发性S-甲基硫酯合成的适应性.1。底物和pH对短杆菌GC171对其形成的影响

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摘要

The aptitude of resting cells of Brevibacterium linens G171 to synthesize S-methyl thioesters was studied in presence of methanethiol and nine short-chain fatty acids individually or as a mixture. Esterification of acetic, propionic and methyl branched-chain acids occurred with methanethiol alone and was enhanced by fatty acid addition. Addition of n-chain, 3-hydroxybutyric and 2-hydroxyvaleric acids allowed synthesis of n-chain thioesters up to thiocaproate. The kinetics of production and the effect of concentrations of both substrates and of cells were tested. The optimum pH for synthesis varied according to the kind of thioesters produced. Results suggested that thioesters were derived mainly from acyl-CoA from different metabolic breakdowns, such as the degradation of fatty acids or some amino acids, and that several acyltransferases could be involved.
机译：在甲烷硫醇和九种短链脂肪酸的存在下，分别研究了短杆菌属G171的静止细胞合成S-甲基硫酯的能力，或将它们混合在一起。单独使用甲硫醇会发生乙酸，丙酸和甲基支链酸的酯化反应，并通过添加脂肪酸来增强酯化反应。加入n-链，3-羟基丁酸和2-羟基戊酸可使n-链硫代酯合成到硫代己酸。测试了生产动力学以及底物和细胞浓度的影响。合成的最佳pH值取决于所生产硫酯的种类。结果表明，硫酯主要来自酰基辅酶A，它们来自不同的代谢分解，例如脂肪酸或某些氨基酸的降解，并且可能涉及多种酰基转移酶。

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