Application | Comment | Organism |
---|---|---|
nutrition | the enzymatic degradation of L-methionine and subsequent formation of volatile sulfur compounds is believed to be essential for flavour development in cheese. Overproduction of Brevibacterium linens methionine-gamma-lyase in bacteria such as lactic acid bacteria can be a more efficient way to increase cheese flavour of some cheeses, among others, cheddar, than the addition of Brevibacterium linens cells or extracts, which is not successful in enhancing cheese flavour | Brevibacterium linens |
Cloned (Comment) | Organism |
---|---|
expression in Escherichia coli | Brevibacterium linens |
Protein Variants | Comment | Organism |
---|---|---|
additional information | delta-mgl knock-out mutant, results in a 62% decrease in thiol-producing activity and a 97% decrease in total volatile sulfur compounds production | Brevibacterium linens |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
43000 | - |
SDS-PAGE | Brevibacterium linens |
44670 | - |
calculated from amino acid sequence | Brevibacterium linens |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
L-methionine + H2O | Brevibacterium linens | - |
methanethiol + NH3 + 2-oxobutanoate | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Brevibacterium linens | Q5MQ31 | ATCC 9175 | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
L-methionine + H2O | - |
Brevibacterium linens | methanethiol + NH3 + 2-oxobutanoate | - |
? |
Synonyms | Comment | Organism |
---|---|---|
methionine-gamma-lyase | - |
Brevibacterium linens |
MGL | - |
Brevibacterium linens |
Cofactor | Comment | Organism | Structure |
---|---|---|---|
pyridoxal 5'-phosphate | - |
Brevibacterium linens |