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- Title
L-Tryptophan-starved cultivation enhances S-allyl-L-cysteine synthesis in various food-related microorganisms.
- Authors
Taku Mizutani; Ryotaro Hara; Michiki Takeuchi; Kazuo Yamagishi; Yoshinori Hirao; Kenichi Mori; Makoto Hibi; Makoto Ueda; Jun Ogawa
- Abstract
S -Allyl-L-cysteine (SAC) has received much interest due to its beneficial effects on human health. To satisfy the increasing demand for SAC, this study aims to develop a valuable culturing method for microbial screening synthesizing SAC from readily available materials. Although tryptophan synthase is a promising enzyme for SAC synthesis, its expression in microorganisms is strictly regulated by environmental L-tryptophan. Thus, we constructed a semisynthetic medium lacking L-tryptophan using casamino acids. This medium successfully enhanced the SAC-synthesizing activity of Lactococcus lactis ssp. cremoris NBRC 100676. In addition, microorganisms with high SAC-synthesizing activity were screened by the same medium. Food-related Klebsiella pneumoniae K-15 and Pantoea agglomerans P-3 were found to have a significantly increased SAC-synthesizing activity. The SAC-producing process established in this study is shorter in duration than the conventional garlic aging method. Furthermore, this study proposes a promising alternative strategy for producing food-grade SAC by microorganisms.
- Subjects
LACTOCOCCUS lactis; MICROORGANISMS; KLEBSIELLA pneumoniae; TRYPTOPHAN; MICROBIAL cultures; GARLIC
- Publication
Bioscience, Biotechnology & Biochemistry, 2022, Vol 86, Issue 6, p792
- ISSN
0916-8451
- Publication type
Article
- DOI
10.1093/bbb/zbac044