introduction : halitosis is a common problem that affects a large portion of the population worldwide. the origin of this condition is oral in 90% of cases and systemic in 10% of cases. the foul odor is caused mainly by volatile sulfur compounds produced by gram-negative bacteria. however, it has recently been found that anaerobic gram-positive bacteria also produce hydrogen sulfide (h 2 s) in ...

Since the heydays of Reactive Sulfur Species (RSS) research during the first decade of the Millennium, numerous sulfur species involved in cellular regulation and signalling have been discovered. Yet despite the general predominance of organic species in organisms, recent years have also seen the emergence of inorganic reactive sulfur species, ranging from inorganic polysulfides (HSx-/Sx2-) to ...

Selenium (Se) is placed in Group VIA of the Periodic Table. Its chemistry is similar to sulfur (S). Practically all small organic selenium compounds are isologues of corresponding sulfur compounds. With a few exceptions, they are also isologues of sulfur amino acids or derivatives thereof. Selenium plays an indispensable role for humans, animals and microorganisms. It is beneficial for the meta...

Volatile sulfur compounds are key flavor compounds in several cheese types. To better understand the metabolism of sulfur-containing amino acids, which certainly plays a key role in the release of volatile sulfur compounds, we searched the genome database of Lactobacillus casei ATCC 334 for genes encoding putative homologs of enzymes known to degrade cysteine, cystathionine, and methionine. The...

Irradiated raw ground beef had lower a*- and b*-values than nonirradiated ones regardless of garlic or onion treatment at 0 d. Irradiation increased TBARS values of control ground beef, but addition of 0.5% onion or 0.1% garlic+0.5% onion reduced oxidative changes during storage. Addition of garlic or onion greatly increased the amounts of sulfur compounds, but the increase was greater with gar...