The Chemistry and Biochemistry of Cheese Ripening

Schormüller, J.

doi:10.1016/s0065-2628(08)60360-2

Cited by 69 publications

(21 citation statements)

References 245 publications

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“…As in BCAA catabolism by L. lactis, the first step of BCAA catabolism by PAB, transamination, could be limited in cheese by the concentration of a suitable amino group acceptor (31,43). ␣-KG and several other ␣-keto acids (pyruvic acid, p-hydroxyphenylpyruvic acid) have been found in cheese (34), but their concentration in Swiss cheese has not been investigated. The transamination step is more efficiently catalyzed by CE than by resting cells, probably because the transport of substrates and products limits the conversion.…”

Section: Discussionmentioning

confidence: 99%

Conversion of l -Leucine to Isovaleric Acid by Propionibacterium freudenreichii TL 34 and ITGP23

Thierry

Maillard

Yvon

2002

Appl Environ Microbiol

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Several branched-chain volatile compounds are involved in the flavor of Swiss cheese. These compounds are probably produced by enzymatic conversion of branched-chain amino acids, but the flora and the pathways involved remain hypothetical. Our aim was to determine the ability of Propionibacterium freudenreichii, which is one of the main components of the secondary flora of Swiss cheese, to produce flavor compounds during leucine catabolism. Cell extracts and resting cells of two strains were incubated in the presence of L-leucine, ␣-ketoglutaric acid, and cofactors, and the metabolites produced were determined by high-performance liquid chromatography and gas chromatography. The first step of leucine catabolism was a transamination that produced ␣-ketoisocaproic acid, which was enzymatically converted to isovaleric acid. Both reactions were faster at pH 8.0 than at acidic pHs. Cell extracts catalyzed only the transamination step under our experimental conditions. Small amounts of 3-methylbutanol were also produced by resting cells, but neither 3-methylbutanal nor␣-hydroxyisocaproic acid was detected. L-Isoleucine and L-valine were also converted to the corresponding acids and alcohols. Isovaleric acid was produced by both strains during growth in a complex medium, even under conditions simulating Swiss cheese conditions (2.1% NaCl, pH 5.4, 24°C). Our results show that P. frendenreichii could play a significant role in the formation of isovaleric acid during ripening.The development of cheese flavor during ripening results from the enzymatic breakdown of curd components into sapid and aroma compounds (11). Catabolism of branched-chain (BC), aromatic, and S-containing amino acids has recently received attention because these amino acids are precursors of various volatile compounds, such as acids, aldehydes, alcohols, esters, and thiols, which can contribute to the development of flavor or off-flavor in cheese depending on their levels and the type of cheese (7, 23). In Swiss cheese, the following BC compounds have been identified as flavor impact compounds: 3-methylbutanal, 2-methylbutanal, 3-methylbutanoic acid (isovaleric acid), and the ethyl ester of 3-methylbutanoic acid. These compounds are probably produced from enzymatic conversion of BC amino acids (BCAAs), particularly leucine, but the flora and the pathways involved in their formation in Swiss cheese remain unclear. Therefore, a better understanding of the origin of these compounds is needed in order to control and accelerate the formation of cheese flavor.Dairy propionic acid bacteria (PAB) constitute one of the major floras that grow during the ripening of Swiss type cheeses and are commonly used as secondary starters (26). They are involved in formation of the characteristic flavor and openings of Swiss cheese via fermentation of lactate into acetic acid, propionic, acid and CO 2 (18). While the presence of PAB has been associated with the presence of isovaleric acid in controlled-flora Swiss cheese (28), the ability of these organisms to generate fla...

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Section: Discussionmentioning

confidence: 99%

Conversion of l -Leucine to Isovaleric Acid by Propionibacterium freudenreichii TL 34 and ITGP23

Thierry

Maillard

Yvon

2002

Appl Environ Microbiol

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“…kg -1 on average, [54,61]), compared to Cheddar, had early been observed [45]. In general, branched-chain acids appear to be more prevalent in Swisstype cheeses and some Italian cheeses than in semi-hard cheese like Cheddar, Edam and Gouda [9,14,17,55]. Branched-chain acids can however be produced by other flora, as observed in Morbier cheese (Tab.…”

Section: Production Of Volatile Compounds In Cheesementioning

confidence: 93%

“…Amino acids can be catabolised by several reactions: deamination, decarboxylation, oxidative desamination, transamination and elimination [14,55,67]. However, only transamination and elimination initiate the conversion of branched-chain amino acids, aromatic amino acids and Met by cheeserelated bacteria [67].…”

Section: First Step Of Amino Acid Conversionmentioning

confidence: 99%

Production of cheese flavour compounds derived from amino acid catabolism by Propionibacterium freudenreichii

Thierry

Maillard

2002

Lait

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-The catabolism of amino acids by cheese micro-organisms results in the production of various volatile flavour compounds. It was recently shown to be a rate-limiting factor in the formation of cheese flavour, leading to an increased interest in elucidating the pathways and the flora involved. This paper reviews the ability of propionibacteria (PAB) to produce flavour compounds deriving from branched-chain, aromatic and sulphur-containing amino acids. In culture media, PAB produced volatile compounds derived from Leu, Ile, Met and Phe. In cheese, the presence of PAB is positively correlated to the amount of acids, alcohols and/or aldehydes derived from Leu or Ile. The metabolic pathways of amino acid conversion to flavour compounds by PAB have been only partly elucidated. Aminotransferase(s) catalyse the first step of conversion of branched-chain, aromatic amino acids and methionine, with a higher activity for branched-chain amino acids. The α-keto acids resulting from transamination are further degraded to various compounds by resting cells of PAB. So α-ketoisocaproic acid, derived from Leu, is essentially converted to isovaleric acid by a ketoacid dehydrogenase complex; phenylpyruvic acid, derived from Phe, is converted to phenyllactic acid, phenylacetic acid, benzoic acid and benzaldehyde. Methionine can also be directly degraded by α, γ -elimination, leading to methanethiol. The amino acid catabolism pathways in PAB share similarities with those of lactic acid bacteria but PAB seem to produce higher amounts of branched-chain acids, which are important flavour compounds in cheese.propionibacteria / flavour compound / amino acid / catabolism / cheese ripening Résumé -Production de composés d'arôme du fromage issus du catabolisme des acides aminés par Propionibacterium freudenreichii. Le catabolisme des acides aminés par les micro-organismes du fromage entraîne la formation de composés volatils variés. C'est une étape limitante de la formation de la flaveur du fromage, et les recherches visant à déterminer les voies métaboliques et les flores impliquées se sont récemment multipliées. Cette revue fait le point sur le catabolisme des acides aminés en composés d'arôme chez les bactéries propioniques (PAB). Les PAB sont impliquées dans la formation des composés volatils dérivant de Leu, Ile, Phe et Met, par des voies métaboliques qui ne sont que partiellement connues. La première étape de conversion des acides aminés ramifiés, aromatiques et de la méthionine est catalysée par une(des) aminotransférase(s). Les cétoacides résul-tant de la transamination sont ensuite dégradés en différents composés. Ainsi, l'acide α-cétoisoca-proïque, issu de Leu, est pour l'essentiel converti en acide isovalérique par un complexe cétoacide déshydrogénase ; l'acide phénylpyruvique, issu de Phe, est converti en acide phényllactique, acide phénylacétique, acide benzoïque et benzaldéhyde. La méthionine peut également être directement dégradée par α, γ -élimination, formant du méthanethiol. Ces voies cataboliques présentent des si...

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“…A proteólise tem sido apontada como responsável pelo desenvolvimento do sabor e da textura da maioria dos tipos de queijos (LAW, 1987e FOX, 1989. O desenvolvimento do sabor de queijos está ligado ao fracionamento da proteína em peptídios e aminoácidos livres (SCHORMULLER, 1968). O fracionamento da proteína tem sido usado como índice da maturação do queijo, normalmente medido pela quantidade de peptídios e aminoácidos solúveis em filtrados ácidos preparados do queijo.…”

Section: Introductionunclassified

Estudo Bioquímico E Sensorial Do Queijo De Coalho Produzido Com Leite Cru E Pasteurizado No Estado Do Ceará

Benevides¹,

Telles²,

Guimarães³

et al. 2000

B. do CEPPA

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Procedeu-se estudo bioquímico e sensorial de queijos de coalho, elaborados a partir de leite cru (QLC) e leite pasteurizado/inoculado com Streptococcus thermophilus e Lactobacillus bulgaricus (QLP), mantidos sob temperatura ambiente (TA) e temperatura de refrigeração (TR). A maturação dos queijos foi avaliada mediante análise eletroforética das frações da caseína, utilizandose gel de poliacrilamida na presença de sódiododecilsulfato (SDSPAGE). Também foram determinados o teor de tirosina e o índice de maturação. O método SDSPAGE não apresentou resultados diferenciais entre os mesmos tipos de queijos sob diferentes temperaturas no período estudado, já os teores de tirosina elevaramse durante o mesmo período. O índice de maturação evidenciou que o QLP foi o tipo de queijo que mais maturou. Os resultados da análise sensorial mostraram que não houve diferença significativa ao nível de 5% entre o QLCTR e QLPTR aos 4, 30 e 60 dias. Verificouse certa preferência dos provadores pelo QLCTR aos 4 e 60 dias. Abstract Cheeses known as queijo de coalho made from raw milk (QLC) and pasteurized milk inoculated with Streptococcus thermophilus and Lactobacillus bulgaricus (QLP) were analyzed in the biochemical aspects during 4, 7, 30, 60 and 90 days of maturation at room temperatureTA (29oC) and refrigerated temperatureTR (10oC) and sensorial evaluation was carried out in the 30th and 60th day of maturation at TR. The maturation of the cheeses was evaluated through electrophoresis of the casein fractions by using poliacrylamida gel in the presence of sodiumdodecylsulfato (SDSPAGE), tyrosine and maturation index. SDSPAGE presented no difference among the same types of cheeses under different temperatures. The tyrosine index increased during the same period. The maturation index showed the highest value to QLP followed by QLCTR, QLPTR and QLCTA. The results of the sensorial evaluation showed no significant difference at the level of 5% between QLCTR and QLPTR to the fourth, thirty and sixty days in spite of QLCTR have presented a certain preference to the 4 and 60 days.

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The Chemistry and Biochemistry of Cheese Ripening

Cited by 69 publications

References 245 publications

Conversion of l -Leucine to Isovaleric Acid by Propionibacterium freudenreichii TL 34 and ITGP23

Conversion of l -Leucine to Isovaleric Acid by Propionibacterium freudenreichii TL 34 and ITGP23

Production of cheese flavour compounds derived from amino acid catabolism by Propionibacterium freudenreichii

Estudo Bioquímico E Sensorial Do Queijo De Coalho Produzido Com Leite Cru E Pasteurizado No Estado Do Ceará

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