Isolation of Aroma-Bearing Material from Lactobacillus helveticus Culture and Cheese

Kowalewska, J.; Zelazowska, H.; Babuchowski, A.; Hammond, Earl G.; Glatz, Bonita A.; Ross, F.

doi:10.3168/jds.s0022-0302(85)81086-9

Cited by 64 publications

(30 citation statements)

References 17 publications

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“…Benzaldehyde, the most abundant cyclic compound found in the present study, has also been reported in many cheeses (Langler et al, 1967;Parliament, Kolar & Rizzo, 1982;Kowalewska et al, 1985;Sable & Cottenceau, 1999). This compound originates from oxidation reactions of cinnamic acid or phenylacetaldehyde and possesses an aromatic note of bitter almond (Molimard & Spinnler, 1996).…”

Section: Cyclic Compoundsmentioning

confidence: 81%

A study of the volatile composition of Minas cheese

Nogueira¹,

Lubachevsky

Rankin

2005

LWT - Food Science and Technology

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Section: Cyclic Compoundsmentioning

confidence: 81%

A study of the volatile composition of Minas cheese

Nogueira¹,

Lubachevsky

Rankin

2005

LWT - Food Science and Technology

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“…Although Lactobacillus spp. flavor adjuncts are generally reported to enhance cheese flavor intensity (6,19,20,25), these bacteria have also been linked to the development of unclean flavors (12,18,24). Research by Guthrie (12), for example, showed that cheese with unclean flavor manufactured with Lb.…”

Section: Introductionmentioning

confidence: 99%

“…Indole has also been detected in the aroma concentrate of Lb. helveticus cultures and cheeses (18), and some ruminal Lactobacillus spp. can produce skatole from the Trp catabolite indole-3-acetic acid (IAA) (29).…”

Section: Introductionmentioning

confidence: 99%

Tryptophan Catabolism by Lactobacillus casei and Lactobacillus helveticus Cheese Flavor Adjuncts

Gummalla¹,

Broadbent²

1999

Journal of Dairy Science

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Microbial degradation of Trp is thought to promote the formation of aromatic compounds that impart putrid, fecal, or unclean flavors in cheese, but pathways for their production have not been established. This study investigated Trp catabolism by Lactobacillus casei and Lactobacillus helveticus cheese flavor adjuncts under carbohydrate starvation (pH 6.5, 30 or 37°C, no sugar) and near cheese-ripening (pH 5.2, 4% NaCl, 15°C, no sugar) conditions. Enzyme assays of cell-free extracts indicated that both species of Lactobacillus catabolized Trp to indole-3-lactic acid, and micellar electrokinetic capillary chromatography of culture supernatants showed this reaction occurred via successive transamination and dehydrogenation reactions. Tryptophan decarboxylase activity was also detected in all Lactobacillus cell-free extracts, but tryptamine was not detected in culture supernatants. Micellar electrokinetic capillary chromatography showed that Trp metabolism in Lactobacillus casei LC301 and LC202 was similar under both incubation conditions and that those catabolic reactions were reversible (i.e., conversion of indole-3-lactic acid to Trp). In contrast, Trp catabolism by Lactobacillus helveticus LH212 was only detected under near cheese ripening conditions. Cells of Lactobacillus helveticus CNRZ32 did not catabolize Trp in either condition but did convert indole-3-pyruvic acid to Trp in carbohydrate starvation medium and to Trp and indole-3-lactic acid under near cheese ripening conditions. (Key words: Lactobacillus, amino acid catabolism, tryptophan, cheese flavor) Abbreviation key: A = absorptance (used with number indicating wavelength), AAA = aromatic AA, ATase = aminotransferase, CDM = chemically defined AA medium, CFE = cell-free extract, CS = carbohydrate starvation conditions, DCOOHase = decarbox- Received February 10, 1999. Accepted May 24, 1999 ylase, IAA = indole-3-acetic acid, ILA = indole-3-lactic acid, ILDHase = indole-3-lactic acid dehydrogenase, IPyA = indole-3-pyruvic acid, MECC = micellar electrokinetic capillary chromatography, NADH = reduced NAD, NCR = near cheese-ripening conditions.

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“…Kowalewska et al (1985) showed that the Maillard products, 2,5-dimethyl-4-hydroxy-3[2H]-furanone and pyrrolidine, could be produced from metabolic products of Lactobacillus helveticus. Griffith and Hammond (1989) attempted to model flavour generation in Swiss cheese by reacting carbonyl products known to be produced by Lactobacillus delbruechii subsp.…”

Section: Formation Of Low Molecular Weight Maillard Products In Dairymentioning

confidence: 98%

Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products

O’Brien

2009

Advanced Dairy Chemistry

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Isolation of Aroma-Bearing Material from Lactobacillus helveticus Culture and Cheese

Cited by 64 publications

References 17 publications

A study of the volatile composition of Minas cheese

A study of the volatile composition of Minas cheese

Tryptophan Catabolism by Lactobacillus casei and Lactobacillus helveticus Cheese Flavor Adjuncts

Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products

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