Amino Acid Catabolism and Its Relationship to Cheese Flavor Outcomes

Ganesan, Balasubramanian; Weimer, Bart C.

doi:10.1016/b978-0-12-417012-4.00019-3

Cited by 36 publications

(34 citation statements)

References 176 publications

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“…The biochemical processes which lead to the synthesis of volatile compounds are very complex (Ardö, McSweeney, Magboul, Upadhyay, & Fox, ; Ganesan & Weimer ; Kilcawley ; McSweeney ; McSweeney, Fox, & Ciocia, ; Thierry et al., ). It is known that the volatile compounds identified in cheese are mainly the products of lipolysis, proteolysis, metabolism of residual lactose, lactate, and citrate.…”

Section: Introductionmentioning

confidence: 99%

“…The catabolism of FAAs produces mainly aldehydes, alcohols, carboxylic acids, amines, and sulfur compounds (Figure ) (Ganesan & Weimer, ; Kilcawley, ). Aromatic amino acids, branched‐chain amino acids, methionine, and aspartic acid are converted into α‐keto acids by a transamination reaction, catalyzed by amino acid aminotransferase.…”

Section: Introductionmentioning

confidence: 99%

“…Aromatic amino acids, branched‐chain amino acids, methionine, and aspartic acid are converted into α‐keto acids by a transamination reaction, catalyzed by amino acid aminotransferase. The resulting α‐keto acids are then further degraded to branched‐chain and aromatic aldehydes, acyl‐CoA, hydroxy acids, and methanethiol (Ardö ; Ganesan & Weimer, ; Smit, Smit, & Engels, ). The transamination of valine, isoleucine, and leucine leads to the production of 2‐methylpropanal, 2‐methylbutanal, and 3‐methylbutanal, respectively (Ardö, ; Singh et al., ).…”

Section: Introductionmentioning

confidence: 99%

“…Aldehydes can be converted to their corresponding alcohols by alcohol dehydrogenase, or oxidized to their corresponding carboxylic acids by aldehyde dehydrogenase (Ganesan & Weimer ; Kilcawley, ; Yvon & Rijnen, ). The biosynthesis of primary and aromatic alcohols, and relative carboxylic acids, is mainly attributable to the metabolism of molds and yeast.…”

Section: Introductionmentioning

confidence: 99%

“…In addition, catabolism of FAAs can be initiated by elimination reactions, catalyzed by amino acid lyase, which cleave the side chain of amino acids. This pathway leads to the synthesis of phenol and indole from the metabolism of aromatic amino acids, and to the production of methanethiol from methionine (Ardö, ; Ganesan & Weimer, ). B. linens (by methionine γ‐lyase) and L. lactis (by cystathionine β‐ and γ‐lyase) were reported to produce methanethiol, through elimination reactions, starting from methionine (Yvon & Rijnen, ).…”

Section: Introductionmentioning

confidence: 99%

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Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Bertuzzi

McSweeney

Rea

et al. 2018

Comp Rev Food Sci Food Safe

146

128

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The volatiles responsible for the typical aroma of cheese are produced mainly by lipolytic and proteolytic pathways and by the metabolism of lactose, lactate, and citrate. The volatile profile of cheese is determined by gas chromatography (GC), which includes the extraction, separation, and detection of volatiles. A wide range of extraction techniques is available, and technological improvements have been developed in GC separation and detection that enhance our understanding of the role of individual key volatiles to cheese flavor. To date, for surface-ripened cheese, the main volatiles detected that contribute to flavor include acids, ketones, alcohols, and sulfur compounds. However, based on the limited number of studies undertaken and the approaches used, it appears that a significant degree of bias possibly exists that may have over-or underestimated the impact of specific chemical classes involved in the flavor of these types of cheese.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Bertuzzi

McSweeney

Rea

et al. 2018

Comp Rev Food Sci Food Safe

146

128

View full text Add to dashboard Cite

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Histidine is essential for growth of Komagataella phaffii cultured in YPA medium

Gupta

Rangarajan

2022

FEBS Open Bio

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Komagataella phaffii (a.k.a. Pichia pastoris) requires histidine for optimal growth when cultured in a medium containing yeast extract, peptone (YP), and acetate (YPA). We demonstrate that HIS4‐deficient, K. phaffii strain GS115 exhibits a growth defect on YP‐media containing acetate, but not on other carbon sources. K. phaffii X33, a prototroph, grows better than K. phaffii GS115 (his4), a histidine auxotroph in YPA. Normal growth of GS115 is restored either by the expression of HIS4 or by culturing in YPA containing ≥0.6 mM histidine. In the presence of histidine, expression of several genes is altered, including those encoding key subunits of mitochondrial ATP synthase, transporters of amino acids and nutrients, as well as biosynthetic enzymes. Thus, histidine should be included as an essential component for optimal growth of K. phaffii histidine auxotrophs cultured in YPA.

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Fabrication of UF‐white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and Lactobacillus helveticus

Tondhoush,

Soltani,

Azarikia

et al. 2023

Food Science & Nutrition

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The effect of using mesophilic starter culture (Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris) and Lactobacillus helveticus (L. helveticus) at different ratios (100:0, 75:25, 50:50, 25:75, and 0:100) on the quality properties of UF‐white cheese during 90 days of ripening was studied. The results revealed that an increase in L. helveticus ratio caused a significant decrease in the pH and total protein contents of the cheeses (p < .05). No significant changes were observed in the dry matter content of the cheeses (p > .05). The use of higher ratios of L. helveticus led to a noticeable increase in proteolysis and lipolysis indices in the cheeses (p < .05). The cheese produced with higher ratios of L. helveticus had less storage (G′) and loss (G″) moduli compared to other cheeses. The more open structure was seen in the cheeses produced using higher ratios of L. helveticus. Regarding sensory properties, lower scores of body and texture, and higher scores of odor and flavor were assigned to the cheeses produced using higher ratios of L. helveticus. In conclusion, the use of combinations of mesophilic starter culture and L. helveticus at specific ratios (75:25 and 25:75) led to improve quality characteristics of UF‐white cheese.

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Amino Acid Catabolism and Its Relationship to Cheese Flavor Outcomes

Cited by 36 publications

References 176 publications

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

Histidine is essential for growth of Komagataella phaffii cultured in YPA medium

Fabrication of UF‐white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and Lactobacillus helveticus

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