Natural diversity of aminotransferases and dehydrogenase activity in a large collection of Lactococcus lactis strains

Identification of metabolic pathways involved in the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism by Carnobacterium maltaromaticum LMA 28

“…In recent years, emphasis has started to give in selecting bacterial strains with potential enzyme activities, efficient in degrading amino acids to produce aromatic compounds (Brandsma et al, 2008;Ziadi et al, 2010). Such strains could allow diversification as well as enhancement of cheese aroma development Brandsma et al, 2008;Fernández De Palencia et al, 2006;Kieronczyk et al, 2006;Smit et al, 2004;Williams et al, 2002). However, on the contrary, accelerated AA catabolism due to unsuitable adjunct of bacterial strains can sometimes generate non-desired flavor compounds (Urbach, 1995).…”

“…These involved enzymatic process carried out by intracellular enzymes both from starter and non starter LAB (Klein et al, 2001;Smit et al, 2004;Thierry et al, 2002). During the past decade extensive studies have been conducted on the generation of flavor compounds in milk and in cheese Asteri et al, 2009;Avsar et al, 2004;Ayad et al, 2001;BourdatDeschamps et al, 2004;Brandsma et al, 2008;Deetae et al, 2009;Delgado et al, 2010;Garde et al, 2006;Kieronczyk et al, 2003;Rijnen et al, 2003;Tanous et al, 2005;Whetstine et al, 2006;Ziadi et al, 2010). Among them a branched aldehyde i.e.…”

Genetic, enzymatic and metabolite profiling of theLactobacillus caseigroup reveals strain biodiversity and potential applications for flavour diversification

“…The assay was based on a method described by Brandsma et al . () with modifications. The assay mixture contained 20 mmol l −1 l ‐phenylalanine, 10 mmol l −1 α ‐ketoglutarate, 0·5 mmol l −1 sodium EDTA, 0·05 mmol l −1 pyridoxal‐5′‐phsophate all dissolved in 25 mmol l −1 borate buffer pH 8·5.…”

Characterisation of the technological behaviour of mixtures of mesophilic lactic acid bacteria isolated from traditional cheeses made of raw milk without added starters

“…; Brandsma et al . ). New strains are particularly needed for traditional cheeses under quality labels such as that of Protected Designation of Origin (PDO), to preserve their originality.…”

“…Traditional dairy products made from raw milk without the addition of commercial cultures provide a reservoir of biodiversity from which new LAB strains might be selected to improve or replace currently used starters and adjunct cultures (Kelly and Ward 2002;Rademaker et al 2006;Brandsma et al 2008). New strains are particularly needed for traditional cheeses under quality labels such as that of Protected Designation of Origin (PDO), to preserve their originality.…”