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Figure 4 | BMC Genomics

Figure 4

From: Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidumreveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese

Figure 4

Volatile sulfur compound formation through methionine catabolism. Figure inspired from [67, 68, 76]. Expression data is represented by a greyscale, between high (white) and low (black) expression levels, for each enzymatic reaction. Legend: Y: Yeasts; M: Molds; AT: aminotransferase; α-kg: α-ketoglutarate; Glu: glutamate; gdh: glutamate deyhrogenase; α-kb: α-ketobutyrate; NH4+: ammonia; AA: aminoacids; FA: fatty acids; MTL: methanethiol; MTA: S-methylthioacetate; KMBA: 2-keto-4-methylthio butyric acid; HMBA: 4-methylthio hydroxybutyric acid; α-hb: α-hydroxybutyrate; VSC: volatile sulfur compounds; DMDS: dimethyl disulfide; DMTS: dimethyl trisulfide; DMQS: dimethyl tetrasulfide; PA: propionaldehyde. Solid lines: enzymatic reactions; double solid line: general metabolic pathways; simple dotted lines: potential enzymatic reactions; double dotted lines: chemical reactions.

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BMC Genomics

ISSN: 1471-2164

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