Carbonyl Compounds Produced by the Growth of Lactobacillus bulgaricus

Reps, A.; Hammond, Earl G.; Glatz, Bonita A.

doi:10.3168/jds.s0022-0302(87)80041-3

Cited by 29 publications

(12 citation statements)

References 15 publications

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“…They also have a major contribution to cheese proteolysis, and the activity of their enzymes results in the release of free amino acids, which are the precursors of many flavour compounds. Moreover, lactic acid bacteria are also capable of forming various volatile compounds, and in particular, significant amounts of carbonyl compounds [17,19,35,48,51]. PAB have been known for a long time to contribute to the development of Swiss cheese flavour and cheese opening, achieved through the fermentation of lactic acid into propionic acid, acetic acid and CO 2 [6,18,40].…”

Section: Introductionmentioning

confidence: 99%

Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese

Thierry¹,

Maillard²,

Richoux

et al. 2005

Lait

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-Cheese flavour is the result of a complex mixture of volatile compounds, originating mainly from the enzymatic degradation of curd components by cheese microflora during cheese ripening. Directing cheese flavour development requires knowledge on inter-and intra-species contributions to flavour development, i.e. identification of the volatile (flavour) compounds produced by each strain. The aim of this study was to identify the volatile compounds produced in Swiss cheese by Propionibacterium freudenreichii, one of the species essential for the development of the characteristic flavour of this type of cheese. The volatile profile of compounds obtained from smallscale (1/100) Swiss cheeses, with or without P. freudenreichii, were compared (three strains tested, in association with three thermophilic lactic starters, i.e. twelve cheeses, manufactured in duplicate). Neutral volatile compounds, extracted by dynamic headspace, and free fatty acids were identified using gas chromatography-mass spectrometry. The concentrations of all carboxylic acids and 14 of 58 neutral compounds were significantly higher in the presence of propionibacteria (PAB). The three PAB strains tested produced the same volatile compounds, but observed quantitative differences were strain-dependent. Propionic acid and four propionate esters were detected only in the presence of PAB. Moreover, cheeses with PAB contained two-to three-fold higher levels of free fatty acids derived from lipolysis and five-to fifty-fold higher levels of branched-chain compounds derived from isoleucine catabolism (2-methylbutanal, 2-methylbutanol and 2-methylbutanoic acid) and from leucine catabolism (3-methylbutanoic acid). Lactic starters induced significant variations in the concentrations of some of the compounds produced by PAB, such as methylbutanoic acids and free fatty acids, which varied by 2.0 and 1.4, respectively, as a function of the lactobacilli strains. PAB strains affect the concentration of varied volatile compounds and could therefore have distinct contributions to the formation of Swiss cheese flavour.

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Section: Introductionmentioning

confidence: 99%

Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese

Thierry¹,

Maillard²,

Richoux

et al. 2005

Lait

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show abstract

“…The mechanism of their formation is not clearly settled. While it has been assumed that pyrazines were formed as the result of enzyme catalyzed reactions, recent work by Reps, Hammond, and Glatz (1987), Rizzi (1988), and Rizzi (1990) has shown that pyrazines can be formed via nonenzymatic pathways at ambient conditions. This raises the possibility that microorganisms are providing low molecular weight precursors of the pyrazines as metabolic end products, but pyrazine formation proceeds by purely chemical pathways.…”

Section: Pyrazinesmentioning

confidence: 97%

Flavor Chemistry

Reineccius

1995

Source Book of Flavors

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“…A range of carbonyl compounds produced by Lactobacillus bulgaricus has been identified (Reps et a!., 1987). There were no differences between strain AR2 and two of its mutants, 620 and 723, but strain LB3 produced less than half the amount of dicarbonyls.…”

Section: Regionsmentioning

confidence: 99%

Advanced Dairy Chemistry Volume 3

Fox¹

1997

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Carbonyl Compounds Produced by the Growth of Lactobacillus bulgaricus

Cited by 29 publications

References 15 publications

Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese

Propionibacterium freudenreichii strains quantitatively affect production of volatile compounds in Swiss cheese

Flavor Chemistry

Advanced Dairy Chemistry Volume 3

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