Purification and characterization of cystathionine gamma-lyase from Lactococcus lactis subsp. cremoris SK11: possible role in flavor compound formation during cheese maturation

Article Abstract:

The purification and characterization of cystathionine gamma-lyase (gamma-CTL) from Lactococcus lactis subsp. cremoris SK11 reveals that they may mediate the flavor formation components during cheese maturation. SK11 gamma-CTL activity is dependent on pyridoxal-5'-phosphate. Also, the enzyme catalyzes the alpha-gamma-elimination reaction of L-cystathionine, and produces L-cysteine, alpha-ketobutyrate and ammonia.

Cheese, Bacteria, Dairy bacteriology

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Complete sequences of four plasmids of Lactococcus lactis subsp. cremoris SK11 reveal extensive adaptation to the dairy environment

Article Abstract:

The complete sequences of four plasmids of Lactococcus lactis subsp. Cremoris NiZO B697, a derivative of strain SK11 that is widely used by the diary industry in cheese making, obtained by shotgun sequencing the total plasmid DNA is presented. Several genes identified for the first time in L. lactis have reflected horizontal gene transfer.

Science & research, Genetic aspects, Plasmids, Lactococcus

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Deletion of various carboxy-terminal domains of Lactococcus lactis SK11 proteinase: effects on activity, specificity, and stability of the truncated enzyme

Article Abstract:

Research has been conducted on the Lactococcus lactis SK11 cell envelope proteinase. The analysis of C-terminal domains of this proteinase is presented.

Netherlands, Statistical Data Included, Cells (Biology), Proteins, Cells, Serine, Microbiological research, Mutagenesis

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