Tyrosine and Phenylalanine Catabolism by Lactobacillus Cheese Flavor Adjuncts
نویسندگان
چکیده
منابع مشابه
Tyrosine 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 کاملL-Phenylalanine and L-tyrosine catabolism by selected Streptomyces species.
L-Phenylalanine and L-tyrosine were completely catabolized through homogentisate by Streptomyces setonii 75Vi2 but only partially degraded by Streptomyces badius 252, Streptomyces sioyaensis P5, Streptomyces viridosporus T7A, and Streptomyces sp. strain V7. Intermediates of catabolism were confirmed by thin-layer, gas, and high-pressure liquid chromatography. Homogentisate 1,2-dioxygenase was p...
متن کاملComplete Genome Sequence for Lactobacillus helveticus CNRZ 32, an Industrial Cheese Starter and Cheese Flavor Adjunct
Lactobacillus helveticus is a lactic acid bacterium widely used in the manufacture of cheese and for production of bioactive peptides from milk proteins. We present the complete genome sequence for L. helveticus CNRZ 32, a strain particularly recognized for its ability to reduce bitterness and accelerate flavor development in cheese.
متن کاملTryptophan 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 کاملDegradation of Phenylalanine and Tyrosine by Sporobolomyces
Ammonia-lyase activity for L-phenylalanine, m-hydroxyphenylalanine and L-tyrosine was demonstrated in cell-free extracts ofSporobolomyces roseus. Cultures of this organism converted DL-[ring-14C]phenylalanine and L-[U-14C]tyrosine into the corresponding cinnamic acid. Tracer studies showed that these compounds were further metabolized to [14C]protocatechuic acid. Benzoic acid andp-hydroxybenzoi...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2001
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(01)74560-2