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Amino acid catabolism and generation of volatiles by lactic acid bacteria

2002Journal article Restricted access
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dc.contributor.authorTavaria, F. K.
dc.contributor.authorDahl, S.
dc.contributor.authorCarballo, F. J.
dc.contributor.authorMalcata, F. X.
dc.date.accessioned2011-10-22T15:53:58Z
dc.date.available2011-10-22T15:53:58Z
dc.date.issued2002
dc.description.abstractTwelve 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, threonine, lysine, glutamic acid, and alanine were degraded by all strains considered; arginine tended to build up, probably because of transamination of other amino acids. When incubated together, the degradation of free amino acids by each strain was dependent on pH (with an optimum pH around 6.0). The volatiles detected in ripened Serra da Estrela cheese originated mainly from leucine, phenylalanine, alanine, and valine, whereas in vitro they originated mainly from valine, phenylalanine, serine, leucine, alanine, and threonine. The wild strains tested offer a great potential for flavor generation, which might justify their inclusion in a tentative starter/nonstarter culture for that and similar cheeses. (Key words: flavor, catabolism, starter cultures, cheese)por
dc.identifier.citationTAVARIA, F.K.; ...et al - Amino acid catabolism and generation of volatiles by lactic acid bacteria. Journal of Dairy Science. ISSN 0022-0302. Vol. 85 (2002), p. 2462–2470por
dc.identifier.doi10.3168/jds.S0022-0302(02)74328-2
dc.identifier.urihttp://hdl.handle.net/10400.14/6831
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherAmerican Dairy Science Associationpor
dc.subjectFlavorpor
dc.subjectCatabolismpor
dc.subjectStarter Culturespor
dc.subjectCheesepor
dc.titleAmino acid catabolism and generation of volatiles by lactic acid bacteriapor
dc.typejournal article
dspace.entity.typePublication
person.familyNameKekhasharú Tavaria
person.familyNameMalcata
person.givenNameFreni
person.givenNameFrancisco
person.identifier.ciencia-id1B15-5DAD-7B27
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0002-6273-6668
person.identifier.orcid0000-0003-3073-1659
person.identifier.scopus-author-id6602645613
person.identifier.scopus-author-id7102542478
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicatione42f563a-5b1e-4586-b302-efabe7ce07da
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscoverye42f563a-5b1e-4586-b302-efabe7ce07da

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