publication . Article . Other literature type . 2002

Amino acid catabolism and generation of volatiles by lactic acid bacteria

Freni K. Tavaria; Stefan Dahl; F.J. Carballo; Francisco Xavier Malcata;
Open Access
  • Published: 01 Oct 2002
  • Country: Portugal
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...
Medical Subject Headings: food and beverages
free text keywords: Food Science, Animal Science and Zoology, Genetics, Flavor, Catabolism, Starter Cultures, Cheese, Transamination, chemistry.chemical_classification, chemistry, Phenylalanine, Biology, Cheese ripening, Biochemistry, Leucine, Amino acid synthesis, Valine, Alanine, Amino acid
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