Tryptophan Catabolism in Brevibacterium linens as a Potential Cheese Flavor Adjunct
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چکیده
منابع مشابه
Tryptophan catabolism in Brevibacterium linens as a potential cheese flavor adjunct.
Attempts to develop a desirable reduced fat Cheddar cheese are impeded by a propensity for flavor defects such as meaty-brothy, putrid, fecal, and unclean off-flavors in these products. Recent studies suggest aromatic amino acid catabolism of starter, adjunct, and nonstarter lactic acid bacteria significantly impact off-flavor development. The objective of this study was to delineate pathways f...
متن کاملAspects of enzymology and biochemical properties of Brevibacterium linens relevant to cheese ripening: a review.
Brevibacterium linens is a major surface microorganism that is present in the smear of surface-ripened cheeses. The enzymology and biochemical characteristics of B. linens influence the ripening and final characteristics of smear surface-ripened cheeses. Proteolytic, peptidolytic, esterolytic, and lipolytic activities, which are of particular importance in the ripening process, are discussed in...
متن کاملProduction of S-Methylthioacetate by Brevibacterium linens.
Volatile sulfur compounds production by eight strains of Brevibacterium linens isolated from cheeses was demonstrated: methanethiol, dimethyldisulfide, and 2,3,4-trithiapentane. Four of these strains also produced S-methylthioacetate, an important aroma component of smear-coated cheeses. It is the first demonstrated microbiological production of a thioester.
متن کاملTyrosine and phenylalanine catabolism by Lactobacillus cheese flavor adjuncts.
Bacterial metabolism of Tyr and Phe has been associated with the formation of aromatic compounds that impart barny-utensil and floral off-flavors in cheese. In an effort to identify possible mechanisms for the origin of these compounds in Cheddar cheese, we investigated Tyr and Phe catabolism by Lactobacillus casei and Lactobacillus helveticus cheese flavor adjuncts under simulated Cheddar chee...
متن کاملGrowth Reduction of Listeria spp. Caused by Undefined Industrial Red Smear Cheese Cultures and Bacteriocin-Producing Brevibacterium linens as Evaluated In Situ on Soft Cheese
The undefined microbial floras derived from the surface of ripe cheeses which are used for the ripening of commercial red smear cheeses have a strong impact on the growth of Listeria spp. In some cases, these microbial consortia inhibit Listeria almost completely. From such undefined industrial cheese-ripening floras, linocin M18-producing (lin) (N. Valdés-Stauber and S. Scherer, Appl. Environ....
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2001
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(01)74614-0