Ability of thermophilic lactic acid bacteria to produce aroma compounds from amino acids

Applied and Environmental Microbiology
Sandra HelinckM Yvon

Abstract

Although a large number of key odorants of Swiss-type cheese result from amino acid catabolism, the amino acid catabolic pathways in the bacteria present in these cheeses are not well known. In this study, we compared the in vitro abilities of Lactobacillus delbrueckii subsp. lactis, Lactobacillus helveticus, and Streptococcus thermophilus to produce aroma compounds from three amino acids, leucine, phenylalanine, and methionine, under mid-pH conditions of cheese ripening (pH 5.5), and we investigated the catabolic pathways used by these bacteria. In the three lactic acid bacterial species, amino acid catabolism was initiated by a transamination step, which requires the presence of an alpha-keto acid such as alpha-ketoglutarate (alpha-KG) as the amino group acceptor, and produced alpha-keto acids. Only S. thermophilus exhibited glutamate dehydrogenase activity, which produces alpha-KG from glutamate, and consequently only S. thermophilus was capable of catabolizing amino acids in the reaction medium without alpha-KG addition. In the presence of alpha-KG, lactobacilli produced much more varied aroma compounds such as acids, aldehydes, and alcohols than S. thermophilus, which mainly produced alpha-keto acids and a small amount of ...Continue Reading

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Citations

Dec 8, 2007·Applied Microbiology and Biotechnology·Sophie LandaudPascal Bonnarme
Nov 19, 2008·Applied Microbiology and Biotechnology·Bart A SmitGerrit Smit
Jan 17, 2013·Critical Reviews in Food Science and Nutrition·María Del Carmen Martínez-CuestaTeresa Requena
Jun 10, 2008·Applied and Environmental Microbiology·Mengjin LiuRoland J Siezen
Mar 20, 2014·International Journal of Food Microbiology·Marie-Christine MontelFrançoise Berthier
Sep 18, 2012·Critical Reviews in Microbiology·Cheryl L PattenThomas J D Coulson
Aug 9, 2006·Critical Reviews in Microbiology·María Fernández, Manuel Zúñiga
May 15, 2013·Food Microbiology·Elisa SgarbiMonica Gatti
Aug 30, 2016·Journal of Food Science and Technology·Thanyaporn KleekayaiWorapot Suntornsuk
Dec 29, 2011·Food Microbiology·K Amelie GutscheRudi F Vogel
Jun 15, 2010·International Journal of Food Microbiology·Natteewan UdomsilJirawat Yongsawatdigul
Jun 3, 2009·Journal of Applied Microbiology·C LazziE Neviani
Jun 26, 2009·Letters in Applied Microbiology·N Gutiérrez-MéndezB Vallejo-Cordoba
Jan 26, 2008·Journal of Applied Microbiology·A ValletG de Revel
Oct 16, 2015·Critical Reviews in Food Science and Nutrition·Gilberto Vinícius de Melo PereiraCarlos Ricardo Soccol
May 21, 2013·Journal of Dairy Science·E SgarbiF Gardini
Oct 30, 2016·Critical Reviews in Food Science and Nutrition·Muhammad Inam AfzalCatherine Cailliez-Grimal
Jun 9, 2016·Brazilian Journal of Microbiology : [publication of the Brazilian Society for Microbiology]·Guillermo Hugo PeraltaErica Rut Hynes
Oct 19, 2016·International Journal of Molecular Sciences·Yanhua CuiChunyu Zhao
Sep 6, 2017·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Facundo CuffiaMaría C Perotti
Oct 13, 2019·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Facundo CuffiaMaría C Perotti
Jul 20, 2017·Journal of Food Science and Technology·Hasan TangulerHuseyin Erten

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