Lactic acid bacteria (LAB) contribute to the manufacture of fermented dairy products by lowering the pH of milk via fermentation of lactose to lactic acid and providing enzymes and metabolites that contribute to texture and flavor (33). The physiological traits of LAB related to their ability to grow in milk and hence lower its pH have been studied in significant detail, while traits that impact product texture or flavor have received less attention. For example, significant advances have been made in understanding proteolytic systems of LAB and how these systems function to provide essential amino acids for growth in milk (22,30). However, our understanding of how the products of casein hydrolysis, amino acids, are catabolized by these organisms and converted to cheese flavor compounds remains poorly understood.
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