publication . Article . Other literature type . 2002

Amino acid catabolism and generation of volatiles by lactic acid bacteria

Name: Amino acid catabolism and generation of volatiles by lactic acid bacteria
Keywords: Flavor, Catabolism, Starter Cultures, Cheese

Tavaria, F. K.; Dahl, S.; Javier Carballo; Malcata, F. X.;

Published: 01 Oct 2002

Country: Brazil

Summary
references
29

Abstract

Twelve isolates of lactic acid bacteria, belonging to the Lactobacillus, Lactococcus, Leuconostoc, and Enterococcus genera, were previously isolated from 180- d-old Serra da Estrela cheese, a traditional Portuguese cheese manufactured from raw milk and coagulated with a plant rennet. These isolates were subsequently tested for their ability to catabolize free amino acids, when incubated independently with each amino acid in free form or with a mixture thereof. Attempts were made in both situations to correlate the rates of free amino acid uptake with the numbers of viable cells. When incubated individually, leucine, valine, glycine, aspartic acid, serine, threon...

doi: 10.3168/jds.s0022-0302(02)74328-2

Subjects

Medical Subject Headings: food and beverages

free text keywords: Flavor, Catabolism, Starter Cultures, Cheese, Food Science, Animal Science and Zoology, Genetics, Amino acid, chemistry.chemical_classification, chemistry, Cheese ripening, Amino acid synthesis, Phenylalanine, Leucine, Alanine, Biochemistry, Transamination, Biology, Valine

Related Organizations

Universidade Católica Dom Bosco
Brazil

Download fromView all 7 versions

Journal of Dairy Science

Article

Provider: UnpayWall

Repositório Institucional da Universidade Católica Portuguesa

Article . 2002

Provider: Repositório Institucional da Universidade Católica Portuguesa

http://dx.doi.org/10.3168/jds....

Other literature type . 2002

Provider: Datacite

Journal of Dairy Science

Article

Provider: Microsoft Academic Graph

29 references, page 1 of 2

Barcina, Y., F. C. Iba´ n˜ ez, and A. I. Ordo´nez. 1995. Evolution of free amino acids during Idiaza´ bal cheese ripening. Food Control 6:161-164.

Bosset, J. O., and R. Gauch. 1993. Comparison of the volatile flavour compounds of six european “AOC” cheeses by using a new dynamic headspace GC-MS method. Int. Dairy J. 3:359-377. [OpenAIRE]

Brendehaug, J., and T. Langsrud. 1985. Amino acid metabolism in Propionibacteria: resting cells experiments with four strains. J. Dairy Sci. 68:281-289.

Broome, M. C., D. A. Krause, and M. W. Hickey. 1990. The use of non-starter lactobacilli in Cheddar cheese manufacture. Aust. J. Dairy Technol. 45:67-73.

Chin, H. W., R. A. Bernhard, and M. Rosenberg. 1996. Solid phase microextraction for cheese volatile compound analysis. J. Food Sci. 61:1118-1121.

Christensen, K. R., and G. A. Reineccius. 1995. Aroma extract dilution analysis of aged Cheddar cheese. J. Food Sci. 60:218-220.

Dahl, S., F. K. Tavaria, and F. X. Malcata. 2000. Flavour and microbiological relationships in Serra da Estrela cheese during ripening. Int. Dairy J. 10:255-262. [OpenAIRE]

Engels, W., and S. Visser. 1994. Isolation and comparative characterization of components that contribute to the flavour of different types of cheese. Neth. Milk Dairy J. 48:127-140.

Esteban, J. L., I. Mart´ınez-Castro, R. Morales, B. Fabrellas, and J. Sanz. 1996. Rapid identification of volatile compounds in aromatic plants by automatic thermal desorption-GC-MS. Chromatographia 43:63-72.

Folkertsma, B., and P. F. Fox. 1992. Use of Cd-ninhydrin reagent to assess proteolysis in cheese during ripening. J. Dairy Res. 59:217-224.

Fox, P. F., and J. Law. 1991. Enzymology of cheese ripening. Food Biotechnol. 5:239-262.

Fox, P. F., and J. M. Wallace. 1997. Formation of flavour compounds in cheese. Adv. Appl. Microbiol. 45:17-85.

Freitas, A. C., J. M. Fresno, B. Prieto, I. Franco, F. X. Malcata, and J. Carballo. 1998. Influence of milk source and ripening time on free amino acid profile of Picante cheese. Food Control 9:187-194. [OpenAIRE]

Gummalla, S., and J. Broadbent. 1999. Tryptophan catabolism by Lactobacillus casei and Lactobacillus helveticus cheese flavor adjuncts. J. Dairy Sci. 82:2070-2077. [OpenAIRE]

Jackman, P. 1985. Bacterial taxonomy based on electrophoretic whole-cell protein patterns. In Chemical Methods in Bacterial Systematics. Ed. Goodfellow, M. and D. E. Minnikin, pp.188-308. London: Academic Press.

29 references, page 1 of 2

Any information missing or wrong?Report an Issue