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

Afzal, Muhammad Inam; Boulahya, Kenza-Amel; Paris, Cédric; Delaunay, Stéphane; Cailliez‐Grimal, Catherine

doi:10.3168/jds.2012-6088

Cited by 18 publications

(7 citation statements)

References 25 publications

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“…The α-ketoglutarate compound may then undergo a transamination reaction with leucine, resulting in the formation of 3-methyl butanal and 3-methyl butanol. These two compounds are also produced by C. maltaromaticum [49,[52][53][54]. The overall effects of citrate on pyruvate and α-ketoglutarate catabolism in C. maltaromaticum are not known.…”

Section: Resultsmentioning

confidence: 99%

Identification of Potential Citrate Metabolism Pathways in Carnobacterium maltaromaticum

Ramia

Borges

et al. 2021

Microorganisms

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In the present study, we describe the identification of potential citrate metabolism pathways for the lactic acid bacterium (LAB) Carnobacterium maltaromaticum. A phenotypic assay indicated that four of six C. maltaromaticum strains showed weak (Cm 6-1 and ATCC 35586) or even delayed (Cm 3-1 and Cm 5-1) citrate utilization activity. The remaining two strains, Cm 4-1 and Cm 1-2 gave negative results. Additional analysis showed no or very limited utilization of citrate in media containing 1% glucose and 22 or 30 mM citrate and inoculated with Cm 6-1 or ATCC 35586. Two potential pathways of citrate metabolism were identified by bioinformatics analyses in C. maltaromaticum including either oxaloacetate (pathway 1) or tricarboxylic compounds such as isocitrate and α-ketoglutarate (pathway 2) as intermediates. Genes encoding pathway 1 were present in two out of six strains while pathway 2 included genes present in all six strains. The two potential citrate metabolism pathways in C. maltaromaticum may potentially affect the sensory profiles of milk and soft cheeses subjected to growth with this species.

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Section: Resultsmentioning

confidence: 99%

Identification of Potential Citrate Metabolism Pathways in Carnobacterium maltaromaticum

Ramia

Borges

et al. 2021

Microorganisms

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“…Among the five cheese factories, cheeses from QP1 and QP3 were chosen for microbiological analysis due to their significant difference concerning the physicochemical and sensorial data. The genera of LAB responsible for sensory attributes in milk and cheese generally comprised on Lactococcus , Lactobacillus , Streptococcus , Carnobacterium and Enterococcus [36,37,38,39,40,41,42,43].…”

Section: Resultsmentioning

confidence: 99%

Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk

Ariceaga

Afzal

Umer

et al. 2019

Foods

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Poro cheese is a regional product originally from the area of Los Rios, Tabasco in Mexico. In the context of preserving the heritage of Poro cheese and protecting the specific characteristics that define its typicity through an origin designation, the present study was conducted to establish a general profile of Poro cheese by characterizing their physicochemical, textural, rheological, sensorial and microbiological characteristics. Differences in moisture, proteins, fats, NaCl, titrable acidity, pH, color texture and rheology amongst cheese factories were observed and ranges were established. Fifteen descriptors were generated to provide a descriptive analysis, eight of which were significantly different amongst the factories with no differences in the global acceptability of cheese. The favorite cheese had the highest scores for aroma attributes. Conventional and molecular methods were used to identify the main microorganisms, for which Lactobacillus plantarum, L. fermentum, L. farciminis and L. rhamnosus were the main microorganisms found in Porocheese. The obtained data constituted the parameters for characterizing Poro cheese, which will strongly help to support its origin appellation request process.

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“…(Deetae et al, 2007), and lactic acid bacteria (Afzal et al, 2017). It is well known that 3-methyl-butanal is a transitory compound, which is usually biosynthesized from leucine catabolism using α-ketoacid decarboxylase enzyme or α-ketoacid dehydrogenase enzyme complex, and immediately oxidized into 3-methyl-butanoic acid (Beck et al, 2002;Afzal et al, 2013). In this study of Staph.…”

Section: Discussionmentioning

confidence: 96%

The production characteristics of volatile organic compounds and their relation to growth status of Staphylococcus aureus in milk environment

Chen

Tang

et al. 2018

Journal of Dairy Science

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In our previous research, 3-methyl-butanal and 3-methyl-butanoic acid were identified as representative and specific volatile organic compounds released by Staphylococcus aureus in broth. In this study, we explored the production of the 2 volatiles and their correlation to Staph. aureus growth in milk under different conditions. We found significant correlations between the production of 3-methyl-butanoic acid and cell counts of 5 Staph. aureus strains in sterile milk, and there were no obvious differences for its production among 5 tested strains. The intensities of the 2 volatiles were similar and positively correlated with bacterial counts in cultures at 25°C and 37°C despite delayed production of volatiles at 25°C; however, neither compound could be detected at 4°C. The production of 3-methyl-butanoic acid was strongly correlated with growth of Staph. aureus mixed with Streptococcus agalactiae, Escherichia coli O157:H7, and Shigella flexneri, whereas correlations for 3-methyl-butanal were not statistically significant. Compared with the monoculture of Staph. aureus, in mixed cultures, production of 3-methyl-butanal was decreased and that of 3-methyl-butanoic acid was comparatively higher. In pasteurized and raw milks, production of 3-methyl-butanoic acid was correlated with growth of Staph. aureus, and 3-methyl-butanoic acid could be detected when Staph. aureus populations reached 10 to 10 cfu/mL in pasteurized milk and 10 to 10 cfu/mL in raw milk; the correlations for 3-methyl-butanal were not statistically significant. Our results suggest that 3-methyl-butanoic acid is a more suitable marker for high counts of Staph. aureus in milk, whereas 3-methyl-butanal is a transient metabolite and easily depressed by environmental factors.

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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

Cited by 18 publications

References 25 publications

Identification of Potential Citrate Metabolism Pathways in Carnobacterium maltaromaticum

Identification of Potential Citrate Metabolism Pathways in Carnobacterium maltaromaticum

Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk

The production characteristics of volatile organic compounds and their relation to growth status of Staphylococcus aureus in milk environment

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