Assessment of L-methioninase in volatile sulfur compound-rich Cheddar cheese slurries: bacterial community profiling via next-generation sequencing

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dc.contributor.authorIpek, Semih Latif
dc.contributor.authorGokturk, Dilek
dc.date.accessioned2026-02-27T07:33:04Z
dc.date.available2026-02-27T07:33:04Z
dc.date.issued2025
dc.description.abstractIn this study, sulfur-containing aroma compounds and the associated shifts in bacterial community composition following the addition of L-methioninase to cheddar cheese slurries were examined. Four distinct slurry formulations were prepared: a control, a methionine-supplemented control, and two experimental groups supplemented with either L-methioninase or Brevibacterium linens. On day 1, Lactococcus and Streptococcus species were dominant across all samples. By day 9, bacterial diversity increased markedly in all formulations. On the first day of fermentation, L-methioninase activity led to the production of 1731.0 +/- 1.09 mu g kg-1 dry matter of methanethiol and 1490.2 +/- 1.31 mu g kg-1 dry matter of dimethyl trisulfide (DMTS). The concentrations of both methanethiol and DMTS increased further on days 4 and 9 of fermentation. These findings suggest that the use of L-methioninase in cheese slurries may represent a promising alternative strategy for the production of enzyme-modified cheese with enhanced sulfur aroma profiles.
dc.description.sponsorshipAdana Alparslan Turkes Bilim ve Teknoloji Universitesi [21103010]; TBIdot;TAK biotechnological drugs domestic priority areas scholarship [2211-C]
dc.description.sponsorshipThis study was supported by TUB & Idot;TAK biotechnological drugs domestic priority areas scholarship (2211-C) and Adana Alparslan Turkes Bilim ve Teknoloji Universitesi [Grant ID: 21103010 and 21803002].
dc.identifier.doi10.1080/19476337.2025.2578460
dc.identifier.issn1947-6337
dc.identifier.issn1947-6345
dc.identifier.issue1
dc.identifier.urihttp://dx.doi.org/10.1080/19476337.2025.2578460
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4439
dc.identifier.volume23
dc.identifier.wosWOS:001609536600001
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherTaylor & Francis Ltd
dc.relation.ispartofCyTA-Journal of Food
dc.relation.publicationcategoryMakale - Uluslararas� Hakemli Dergi - Kurum ��retim Eleman�
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20260302
dc.subjectNext-generation sequencing
dc.subjectvolatile sulfur compounds
dc.subjectcheddar cheese
dc.subjectL-methioninase
dc.titleAssessment of L-methioninase in volatile sulfur compound-rich Cheddar cheese slurries: bacterial community profiling via next-generation sequencing
dc.typeArticle

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