Critical effect of oxygen on aroma compound production by Proteus vulgaris

Deetae, Pawinee; Saint-Eve, Anne; Spinnler, Henry-Éric; Hélinck, Sandra

doi:10.1016/j.foodchem.2010.10.089

Cited by 11 publications

(12 citation statements)

References 29 publications

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“…This also suggests that leucine was catabolized only through 3-methylbutanal and 3-methylbutanol producing pathways. These results are in agreement with previous studies showing that such a change in the production of metabolites could be attributed to the modification of redox potential (E h ) of the culture medium by incorporation of oxygen or addition of oxidizing (NAD + ) and reducing agents (NADH, H + ) (Kieronczyk et al, 2006;Deetae et al, 2011). However, no significant difference in the production of metabolites from leucine catabolism was observed in the presence or absence of oxygen by Carnobacterium piscicola strain 545 (Larrouture-Thiveyrat and Montel, 2003).…”

Section: Effect Of Doc On Biosynthesis Of 3-methylbutanal and 3-methylbutanolsupporting

confidence: 92%

“…The functionality of these pathways is highly influenced by various factors including pH, temperature, salt, and oxygen or redox environment (de la Plaza et al, 2004;Kieronczyk et al, 2006). Indeed, the presence of oxygen or high oxidation state results in increased production of 3-methylbutanal and 3-methylbutanol in Lactococcus lactis and Proteus vulgaris, respectively (Kieronczyk et al, 2006;Deetae et al, 2011). At the same time, enzyme activities involved in amino acid catabolism could be strongly controlled by the generation of oxidizing (NAD + ) and reducing agents (NADH, H + ) (Bourel et al, 2003;Pham et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

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Effect of oxygen on the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism during batch culture in Carnobacterium maltaromaticum LMA 28

Afzal

Boulahya

Paris

et al. 2013

Journal of Dairy Science

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In this study, we demonstrated the effect of different dissolved oxygen concentrations (DOC) on cell growth and intracellular biosynthesis of 3-methylbutanal from leucine catabolism in Carnobacterium maltaromaticum LMA 28 during batch culture. The maximum specific growth rate was obtained in culture when DOC was controlled at 50% of air saturation. The specific consumption rates of glucose and specific production rates of lactate were higher at a DOC at 50 or 90% of air saturation. Carnobacterium maltaromaticum LMA 28 produced high quantities of 3-methylbutanal and 3-methylbutanol during culture with DOC maintained at 90%, suggesting that oxygen had a significant effect of the formation of these flavor compounds. This high formation of flavor compounds in an oxygen-rich environment was attributed to the simultaneous activation and stimulation of both α-ketoacid decarboxylase (KADC) and α-ketoacid dehydrogenase (KADH) pathways. Thus, intracellular biosynthesis of 3-methylbutanal can be controlled by modifying the DOC of the culture or food product during fermentation.

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Section: Effect Of Doc On Biosynthesis Of 3-methylbutanal and 3-methylbutanolsupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Effect of oxygen on the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism during batch culture in Carnobacterium maltaromaticum LMA 28

Afzal

Boulahya

Paris

et al. 2013

Journal of Dairy Science

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“…The flavours of fermented sausages consist of various compounds, such as hydrocarbons, aldehydes, acids, ketones, alcohols, esters sulphides, nitriles and furanes. Among them, 2‐ and 3‐methylbutanal, 2‐methylpropanal, 2‐ and 3‐methyl‐1‐butanol, 2‐methylpropanol, 2‐ and 3‐methyl butanoic acid, and 2‐methylpropanoic acid are critical aroma compounds (Irigoyen et al ., 2007; Smit et al ., 2009; Deetae et al ., 2011). The presence of branched‐chain volatile aldehydes has been reported to be perceived either as a malty/off‐flavour or as nutty/chocolate‐like aroma, and branched‐chain acids and alcohols have a pleasant fruity aroma, which were found to be a potent aroma compound in fermented and non‐fermented product (Deetae et al ., 2007).…”

Section: Introductionmentioning

confidence: 99%

Effects of branched‐chain amino acids and Lactobacillus plantarum CGMCC18217 on volatiles formation and textural properties of dry‐cured fermented sausage

Wang

Liu

et al. 2020

Int J of Food Sci Tech

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This study aimed to evaluate the effect of branched-chain amino acids (BCAAs, leucine, isoleucine and valine) combined with Lactobacillus plantarum CGMCC18217 (L. plantarum) on the flavours and quality of fermented sausages. The parameters included pH, water activity, colour, texture, BCAAs metabolites and flavour compounds of fermented sausages in eight different groups (sausages with L. plantarum and individual BCAAs, that is L + Leu, L + Ile and L + Val groups; sausages with individual BCAAs, that is the Leu, Ile and Val groups; sausages only with L. plantarum assigned as the L group; and sausages with no L. plantarum and BCAAs assigned as the CK group). The results showed that the addition of BCAAs and L. plantarum significantly increased the hardness, cohesiveness and springiness of sausages. A total of sixty-nine flavour compounds were identified in fermented sausages. The content of methylbranched alcohols, aldehydes, acids in the L. plantarum and BCAAs group significantly increased compared with the other groups (P < 0.05). Therefore, our data suggest the addition of L. plantarum and BCAAs potentially improved the texture of fermented sausages and formation of volatile flavours.

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“…It was reported that Proteus vulgaris potentially could be applied to enhance the flavor based on the production of widest varieties and the largest quantities of volatile compounds on the surface of a smear-ripened cheese [64]. In surface-ripened cheeses proteobacteria as Proteus are responsible for the development of purple pigmentation of cheese rinds [65].…”

Section: Occurrence Of Allochthonous Microorganisms In Traditionally Processed Cheesementioning

confidence: 99%

Microbial Diversity of Traditionally Processed Cheese from Northeastern Region of Transylvania (Romania)

György¹,

Laslo²

2021

Fermentation - Processes, Benefits and Risks

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The composition and production technology of the cheese are extremely diverse. There are a wide variety of microbial species on their surface, with a much smaller number inside of the product. The microbiota of the cheese may be composed of beneficial microorganisms, spoilage and foodborne pathogens. Identification and characterization of the microorganisms present in these products are important nutrition, food safety and technological aspects. During our work we evaluated the prevalence of allochthonous bacteria and microscopic fungi in traditionally processed cheeses from northeastern region of Transylvania, with classical microbiological culture methods. Based on the results the microbiota of the analysed cheeses was highly diversified. The identified bacteria with the highest prevalence from different selective media, were as follows: Escherichia coli, Enterococcus durans, Enterococcus faecalis, Shigella flexnerii, Proteus vulgaris, Stenotrophomonas maltophilia, Staphylococcus equorum subsp. equorum, Staphylococcus equorum subsp. linens, Halomonas alkaliphila, Kocuria rhizophila, Hafnia paralvei, Bacillus licheniformis and Klebsiella michiganensis.

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Critical effect of oxygen on aroma compound production by Proteus vulgaris

Cited by 11 publications

References 29 publications

Effect of oxygen on the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism during batch culture in Carnobacterium maltaromaticum LMA 28

Effect of oxygen on the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism during batch culture in Carnobacterium maltaromaticum LMA 28

Effects of branched‐chain amino acids and Lactobacillus plantarum CGMCC18217 on volatiles formation and textural properties of dry‐cured fermented sausage

Microbial Diversity of Traditionally Processed Cheese from Northeastern Region of Transylvania (Romania)

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