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2 Methylbutyric Acid

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Shintaro Kikuchi – One of the best experts on this subject based on the ideXlab platform.

  • Isolation and characterization of a novel 2-sec-butylphenol-degrading bacterium
    , 2013
    Co-Authors: Tadashi Toyama, Manabu Murashita, -c. Y. Chang, Shintaro Kikuchi
    Abstract:

    Ó The Author(s) 2009. This article is published with open access at Springerlink.com Abstract A novel bacterium capable of utilizing 2-sec-butylphenol as the sole carbon and energy source, Pseudomonas sp. strain MS-1, was isolated from freshwater sediment. Within 30 h, strain MS-1 completely degraded 1.5 mM 2-sec-butylphenol in basal salt medium, with concomitant cell growth. A pathway for the metabolism of 2-sec-butylphenol by strain MS-1 was proposed on the basis of the identification of 3 internal metabolites—3-sec-butylcatechol, 2-hydroxy-6-oxo-7-methylnona-2,4-dienoic Acid, and 2Methylbutyric Acid—by gas chromatography-mass spectrometry analysis. Strain MS-1 degraded 2-sec-butylphenol through 3-sec-butylcatechol along a meta-cleavage pathway. Degradation experiments with various alkylphenols showed that the degradability of alkylphenols by strain MS-1 depended strongly on the position (ortho meta = para) of the alkyl substitute, and that strain MS-1 could degrade 2-alkylphenols with various sized and branched alkyl chain (o-cresol

  • Isolation and characterization of a novel 2-sec-butylphenol-degrading bacterium Pseudomonas sp. strain MS-1
    Biodegradation, 2010
    Co-Authors: Tadashi Toyama, Noritaka Maeda, Manabu Murashita, Yong-cheol Chang, Shintaro Kikuchi
    Abstract:

    A novel bacterium capable of utilizing 2– sec -butylphenol as the sole carbon and energy source, Pseudomonas sp. strain MS-1, was isolated from freshwater sediment. Within 30 h, strain MS-1 completely degraded 1.5 mM 2– sec -butylphenol in basal salt medium, with concomitant cell growth. A pathway for the metabolism of 2– sec -butylphenol by strain MS-1 was proposed on the basis of the identification of 3 internal metabolites—3- sec -butylcatechol, 2-hydroxy-6-oxo-7-methylnona-2,4-dienoic Acid, and 2Methylbutyric Acid—by gas chromatography-mass spectrometry analysis. Strain MS-1 degraded 2– sec -butylphenol through 3- sec -butylcatechol along a meta –cleavage pathway. Degradation experiments with various alkylphenols showed that the degradability of alkylphenols by strain MS-1 depended strongly on the position ( ortho  ≫  meta  =  para ) of the alkyl substitute, and that strain MS-1 could degrade 2-alkylphenols with various sized and branched alkyl chain ( o –cresol, 2-ethylphenol, 2– n -propylphenol, 2-isopropylphenol, 2– sec -butylphenol, and 2– tert -butylphenol), as well as a dialkylphenol (namely, 6- tert -butyl- m –cresol).

Anne Thierry – One of the best experts on this subject based on the ideXlab platform.

  • Isovaleric Acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese
    International Dairy Journal, 2004
    Co-Authors: Anne Thierry, Romain Richoux, Jean-rené Kerjean
    Abstract:

    Abstract Isovaleric Acid (3-Methylbutyric Acid) and 2Methylbutyric Acid contribute to Swiss cheese flavour. In order to determine the contribution of propionibacteria (PAB) to the production of Methylbutyric Acids, mini-Swiss cheeses were manufactured with or without PAB as a secondary starter (25 Propionibacterium freudenreichii strains), associated with different cultures of thermophilic lactic starters. In the presence of PAB, the quantity of Methylbutyric Acids was three to ten times greater, depending on PAB strain, than in the absence of PAB, regardless of the species and the strain of lactobacilli used (20–63 vs. −1 ripened cheese). PAB produced Methylbutyric Acids concomitantly with acetic and propionic Acids, then kept on producing Methylbutyric Acids after propionic fermentation. The increase in salt-in-moisture content of cheese from 1.0% to 1.8% induced a strain-dependent inhibition of isovaleric Acid production. This study shows that P. freudenreichii is the main contributor to Methylbutyric Acid production in Swiss cheese.

  • A simple screening method for isovaleric Acid production by Propionibacterium freudenreichii in Swiss cheese
    International Dairy Journal, 2004
    Co-Authors: Anne Thierry, Jean-rené Kerjean, Romain Richoux, Sylvie Lortal
    Abstract:

    Abstract Isovaleric Acid (3-Methylbutyric Acid) and 2Methylbutyric Acid are cheese flavour compounds and are produced in Swiss cheese mainly by propionibacteria (PAB), with large variations in amounts depending on the strain. To evaluate the possibility of screening this property in vitro, the production of both Acids (referred to as Methylbutyric Acids) was compared for eight Propionibacterium freudenreichii strains both in mini-Swiss cheeses and in liquid cultures (salted-yeast extract-peptone-lactate medium, pH 5.4, incubated at 24°C then at 6°C). Similar time courses of Methylbutyric Acid production were observed in cheeses and in liquid cultures. PAB produced Methylbutyric Acids during propionic fermentation at 24°C (8–37 mg kg−1, and 5–13 mg L−1, respectively, in cheeses and cultures), and during further storage at 6°C for 2 months (11–77 mg kg−1 and 5–17 mg L−1). PAB strains significantly (P

  • A simple screening methodfor isovaleric Acidproduction by Propionibacterium freudenreichii in Swiss cheese
    International Dairy Journal, 2004
    Co-Authors: Anne Thierry, Jean-rené Kerjean, Romain Richoux, Sylvie Lortal
    Abstract:

    Isovaleric Acid (3-Methylbutyric Acid) and 2Methylbutyric Acid are cheese flavour compounds and are produced in Swiss cheese mainly by propionibacteria (PAB), with large variations in amounts depending on the strain. To evaluate the possibility of screening this property in vitro, the production of both Acids (referred to as Methylbutyric Acids) was compared for eight Propionibacterium freudenreichii strains both in mini-Swiss cheeses and in liquid cultures (salted-yeast extract-peptone-lactate medium, pH 5.4, incubated at 24°C then at 6°C). Similar time courses of Methylbutyric Acid production were observed in cheeses and in liquid cultures. PAB produced Methylbutyric Acids during propionic fermentation at 24°C (8–37 mg kg−1, and 5–13 mg L−1, respectively, in cheeses and cultures), and during further storage at 6°C for 2 months (11–77 mg kg−1 and 5–17 mg L−1). PAB strains significantly (P

Jean-rené Kerjean – One of the best experts on this subject based on the ideXlab platform.

  • Isovaleric Acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese
    International Dairy Journal, 2004
    Co-Authors: Anne Thierry, Romain Richoux, Jean-rené Kerjean
    Abstract:

    Abstract Isovaleric Acid (3-Methylbutyric Acid) and 2Methylbutyric Acid contribute to Swiss cheese flavour. In order to determine the contribution of propionibacteria (PAB) to the production of Methylbutyric Acids, mini-Swiss cheeses were manufactured with or without PAB as a secondary starter (25 Propionibacterium freudenreichii strains), associated with different cultures of thermophilic lactic starters. In the presence of PAB, the quantity of Methylbutyric Acids was three to ten times greater, depending on PAB strain, than in the absence of PAB, regardless of the species and the strain of lactobacilli used (20–63 vs. −1 ripened cheese). PAB produced Methylbutyric Acids concomitantly with acetic and propionic Acids, then kept on producing Methylbutyric Acids after propionic fermentation. The increase in salt-in-moisture content of cheese from 1.0% to 1.8% induced a strain-dependent inhibition of isovaleric Acid production. This study shows that P. freudenreichii is the main contributor to Methylbutyric Acid production in Swiss cheese.

  • A simple screening method for isovaleric Acid production by Propionibacterium freudenreichii in Swiss cheese
    International Dairy Journal, 2004
    Co-Authors: Anne Thierry, Jean-rené Kerjean, Romain Richoux, Sylvie Lortal
    Abstract:

    Abstract Isovaleric Acid (3-Methylbutyric Acid) and 2Methylbutyric Acid are cheese flavour compounds and are produced in Swiss cheese mainly by propionibacteria (PAB), with large variations in amounts depending on the strain. To evaluate the possibility of screening this property in vitro, the production of both Acids (referred to as Methylbutyric Acids) was compared for eight Propionibacterium freudenreichii strains both in mini-Swiss cheeses and in liquid cultures (salted-yeast extract-peptone-lactate medium, pH 5.4, incubated at 24°C then at 6°C). Similar time courses of Methylbutyric Acid production were observed in cheeses and in liquid cultures. PAB produced Methylbutyric Acids during propionic fermentation at 24°C (8–37 mg kg−1, and 5–13 mg L−1, respectively, in cheeses and cultures), and during further storage at 6°C for 2 months (11–77 mg kg−1 and 5–17 mg L−1). PAB strains significantly (P

  • A simple screening methodfor isovaleric Acidproduction by Propionibacterium freudenreichii in Swiss cheese
    International Dairy Journal, 2004
    Co-Authors: Anne Thierry, Jean-rené Kerjean, Romain Richoux, Sylvie Lortal
    Abstract:

    Isovaleric Acid (3-Methylbutyric Acid) and 2Methylbutyric Acid are cheese flavour compounds and are produced in Swiss cheese mainly by propionibacteria (PAB), with large variations in amounts depending on the strain. To evaluate the possibility of screening this property in vitro, the production of both Acids (referred to as Methylbutyric Acids) was compared for eight Propionibacterium freudenreichii strains both in mini-Swiss cheeses and in liquid cultures (salted-yeast extract-peptone-lactate medium, pH 5.4, incubated at 24°C then at 6°C). Similar time courses of Methylbutyric Acid production were observed in cheeses and in liquid cultures. PAB produced Methylbutyric Acids during propionic fermentation at 24°C (8–37 mg kg−1, and 5–13 mg L−1, respectively, in cheeses and cultures), and during further storage at 6°C for 2 months (11–77 mg kg−1 and 5–17 mg L−1). PAB strains significantly (P

Sylvie Lortal – One of the best experts on this subject based on the ideXlab platform.

  • A simple screening method for isovaleric Acid production by Propionibacterium freudenreichii in Swiss cheese
    International Dairy Journal, 2004
    Co-Authors: Anne Thierry, Jean-rené Kerjean, Romain Richoux, Sylvie Lortal
    Abstract:

    Abstract Isovaleric Acid (3-Methylbutyric Acid) and 2Methylbutyric Acid are cheese flavour compounds and are produced in Swiss cheese mainly by propionibacteria (PAB), with large variations in amounts depending on the strain. To evaluate the possibility of screening this property in vitro, the production of both Acids (referred to as Methylbutyric Acids) was compared for eight Propionibacterium freudenreichii strains both in mini-Swiss cheeses and in liquid cultures (salted-yeast extract-peptone-lactate medium, pH 5.4, incubated at 24°C then at 6°C). Similar time courses of Methylbutyric Acid production were observed in cheeses and in liquid cultures. PAB produced Methylbutyric Acids during propionic fermentation at 24°C (8–37 mg kg−1, and 5–13 mg L−1, respectively, in cheeses and cultures), and during further storage at 6°C for 2 months (11–77 mg kg−1 and 5–17 mg L−1). PAB strains significantly (P

  • A simple screening methodfor isovaleric Acidproduction by Propionibacterium freudenreichii in Swiss cheese
    International Dairy Journal, 2004
    Co-Authors: Anne Thierry, Jean-rené Kerjean, Romain Richoux, Sylvie Lortal
    Abstract:

    Isovaleric Acid (3-Methylbutyric Acid) and 2Methylbutyric Acid are cheese flavour compounds and are produced in Swiss cheese mainly by propionibacteria (PAB), with large variations in amounts depending on the strain. To evaluate the possibility of screening this property in vitro, the production of both Acids (referred to as Methylbutyric Acids) was compared for eight Propionibacterium freudenreichii strains both in mini-Swiss cheeses and in liquid cultures (salted-yeast extract-peptone-lactate medium, pH 5.4, incubated at 24°C then at 6°C). Similar time courses of Methylbutyric Acid production were observed in cheeses and in liquid cultures. PAB produced Methylbutyric Acids during propionic fermentation at 24°C (8–37 mg kg−1, and 5–13 mg L−1, respectively, in cheeses and cultures), and during further storage at 6°C for 2 months (11–77 mg kg−1 and 5–17 mg L−1). PAB strains significantly (P

Romain Richoux – One of the best experts on this subject based on the ideXlab platform.

  • Isovaleric Acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese
    International Dairy Journal, 2004
    Co-Authors: Anne Thierry, Romain Richoux, Jean-rené Kerjean
    Abstract:

    Abstract Isovaleric Acid (3-Methylbutyric Acid) and 2Methylbutyric Acid contribute to Swiss cheese flavour. In order to determine the contribution of propionibacteria (PAB) to the production of Methylbutyric Acids, mini-Swiss cheeses were manufactured with or without PAB as a secondary starter (25 Propionibacterium freudenreichii strains), associated with different cultures of thermophilic lactic starters. In the presence of PAB, the quantity of Methylbutyric Acids was three to ten times greater, depending on PAB strain, than in the absence of PAB, regardless of the species and the strain of lactobacilli used (20–63 vs. −1 ripened cheese). PAB produced Methylbutyric Acids concomitantly with acetic and propionic Acids, then kept on producing Methylbutyric Acids after propionic fermentation. The increase in salt-in-moisture content of cheese from 1.0% to 1.8% induced a strain-dependent inhibition of isovaleric Acid production. This study shows that P. freudenreichii is the main contributor to Methylbutyric Acid production in Swiss cheese.

  • A simple screening method for isovaleric Acid production by Propionibacterium freudenreichii in Swiss cheese
    International Dairy Journal, 2004
    Co-Authors: Anne Thierry, Jean-rené Kerjean, Romain Richoux, Sylvie Lortal
    Abstract:

    Abstract Isovaleric Acid (3-Methylbutyric Acid) and 2Methylbutyric Acid are cheese flavour compounds and are produced in Swiss cheese mainly by propionibacteria (PAB), with large variations in amounts depending on the strain. To evaluate the possibility of screening this property in vitro, the production of both Acids (referred to as Methylbutyric Acids) was compared for eight Propionibacterium freudenreichii strains both in mini-Swiss cheeses and in liquid cultures (salted-yeast extract-peptone-lactate medium, pH 5.4, incubated at 24°C then at 6°C). Similar time courses of Methylbutyric Acid production were observed in cheeses and in liquid cultures. PAB produced Methylbutyric Acids during propionic fermentation at 24°C (8–37 mg kg−1, and 5–13 mg L−1, respectively, in cheeses and cultures), and during further storage at 6°C for 2 months (11–77 mg kg−1 and 5–17 mg L−1). PAB strains significantly (P

  • A simple screening methodfor isovaleric Acidproduction by Propionibacterium freudenreichii in Swiss cheese
    International Dairy Journal, 2004
    Co-Authors: Anne Thierry, Jean-rené Kerjean, Romain Richoux, Sylvie Lortal
    Abstract:

    Isovaleric Acid (3-Methylbutyric Acid) and 2Methylbutyric Acid are cheese flavour compounds and are produced in Swiss cheese mainly by propionibacteria (PAB), with large variations in amounts depending on the strain. To evaluate the possibility of screening this property in vitro, the production of both Acids (referred to as Methylbutyric Acids) was compared for eight Propionibacterium freudenreichii strains both in mini-Swiss cheeses and in liquid cultures (salted-yeast extract-peptone-lactate medium, pH 5.4, incubated at 24°C then at 6°C). Similar time courses of Methylbutyric Acid production were observed in cheeses and in liquid cultures. PAB produced Methylbutyric Acids during propionic fermentation at 24°C (8–37 mg kg−1, and 5–13 mg L−1, respectively, in cheeses and cultures), and during further storage at 6°C for 2 months (11–77 mg kg−1 and 5–17 mg L−1). PAB strains significantly (P