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Fungal Genes Encoding Enzymes Used in Cheese Production and Fermentation Industries

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Fungal Biotechnology and Bioengineering

Part of the book series: Fungal Biology ((FUNGBIO))

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Abstract

The extensive usage of milk and milk products worldwide has attracted special attention to cheese because of its health benefits and easy scale-up. At closer view, the enzymatic processes include endo- and exogenous enzymes such as plasmin, lipoprotein lipase, acid phosphatase, rennets, lipases, lysozyme, catalase, glucose oxidase, and β-galactosidase. Invariably, cheese acquires its texture and flavor by metabolic reactions upon ripening. This chapter focuses specially on the gene-encoded enzymes in fungi and the metabolic pathways, and ultimately summarizes the upstream and downstream processes in cheese production. The metabolic pathway of cheese flavor is controlled by many compounds, such as methanethiol, 2-keto-4-methylthio butyric acid, volatile sulfur compounds, amino acids, aromatic aminotransferases, branched-chain aminotransferases, NAD-glutamate dehydrogenase, and cystathione-β and -γ-lyase. The enzyme applications in brewing in general and for cheese in particular are comprehensively presented along with the genes encoding enzymes in the fungal metabolites used for cheese production. For instance, Penicillium roqueforti produces mycophenolic acid, roquefortine C, and andrastin A metabolites encoded by the sfk1 gene cluster. As a final point, gene tailoring and heterologous regulation are significant processes for improving quality and safety in cheese production.

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Authors and Affiliations

  1. Department of Marine Biotechnology, Gangneung-Wonju National University, Gangneung, Republic of Korea

    Anuruddhika Udayangani Rathnayake & Racheal Abuine

  2. Department of Medical Biotechnology, College of Biomedical Sciences, Kangwon National University, Chuncheon, Gangwon, Republic of Korea

    Kandasamy Saravanakumar & Myeong-Hyeon Wang

  3. Department of Food Science, University of Otago, Dunedin, New Zealand

    Sashie Abeywickrema

  4. Centre of Advanced Study in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai, Tamil Nadu, India

    Kandasamy Kathiresan

  5. School of Life Sciences, B.S. Abdur Rahman Crescent Institute of Science and Technology, Chennai, Tamil Nadu, India

    Davoodbasha MubarakAli

  6. AgroBioSciences and Chemical & Biochemical Sciences Department, University Mohammed VI Polytechnic (UM6P), Benguerir, Morocco

    Vijai Kumar Gupta

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  1. Anuruddhika Udayangani Rathnayake
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  2. Kandasamy Saravanakumar
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  8. Myeong-Hyeon Wang
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Correspondence to Myeong-Hyeon Wang .

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Editors and Affiliations

  1. Department of Genetics Faculty of Agriculture, Beni-Suef University, Beni-Suef, Egypt

    Abd El-Latif Hesham

  2. Department of Botany, Banaras Hindu University, Varanasi, Uttar Pradesh, India

    Ram Sanmukh Upadhyay

  3. Atal Bihari Vajpayee Vishwavidyalaya, Bilaspur, Chhattisgarh, India

    Gauri Dutt Sharma

  4. Department of Botany, Osmania University, Hyderabad, Telangana, India

    Chakravarthula Manoharachary

  5. AgroBioSciences and Chemical & Biochemical Sciences Department, University Mohammed VI Polytechnic (UM6P), Benguerir, Morocco

    Vijai Kumar Gupta

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Rathnayake, A.U. et al. (2020). Fungal Genes Encoding Enzymes Used in Cheese Production and Fermentation Industries. In: Hesham, AL., Upadhyay, R., Sharma, G., Manoharachary, C., Gupta, V. (eds) Fungal Biotechnology and Bioengineering. Fungal Biology. Springer, Cham. https://doi.org/10.1007/978-3-030-41870-0_13

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