Flavour formation from amino acids by lactic acid bacteria: predictions from genome sequence analysis

Kranenburg, Richard van; Kleerebezem, Michiel; Vlieg, Johan van Hylckama; Ursing, Björn M.; Boekhorst, Jos; Smit, Ben; Ayad, Eman H.E.; Smit, Gerrit; Siezen, Roland J.

doi:10.1016/s0958-6946(01)00132-7

Cited by 182 publications

(105 citation statements)

References 49 publications

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“…Sulfur compounds derived from methionine impart onion, garlic, and cabbage flavor notes to cheeses such as cheddar and camembert (56,57). In contrast, aroma compounds originating from aromatic amino acids can contribute to off-flavors in cheeses, such as flowery, bitter almond and rosy aromas (58,59). The conversion products of phenylalanine have been found in hard-and soft-type cheeses (60), and in small amounts, the production of these compounds may be beneficial in diversifying the flavor profiles of semihard cheeses.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Lactococcus lactis Isolates from Nondairy Sources with Potential Dairy Applications Reveals Extensive Phenotype-Genotype Disparity and Implications for a Revised Species

Cavanagh

Casey

Altermann

et al. 2015

Appl Environ Microbiol

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dLactococcus lactis is predominantly associated with dairy fermentations, but evidence suggests that the domesticated organism originated from a plant niche. L. lactis possesses an unusual taxonomic structure whereby strain phenotypes and genotypes often do not correlate, which in turn has led to confusion in L. lactis classification. A bank of L. lactis strains was isolated from various nondairy niches (grass, vegetables, and bovine rumen) and was further characterized on the basis of key technological traits, including growth in milk and key enzyme activities. Phenotypic analysis revealed all strains from nondairy sources to possess an L. lactis subsp. lactis phenotype (lactis phenotype); however, seven of these strains possessed an L. lactis subsp. cremoris genotype (cremoris genotype), determined by two separate PCR assays. Multilocus sequence typing (MLST) showed that strains with lactis and cremoris genotypes clustered together regardless of habitat, but it highlighted the increased diversity that exists among "wild" strains. Calculation of average nucleotide identity (ANI) and tetranucleotide frequency correlation coefficients (TETRA), using the JSpecies software tool, revealed that L. lactis subsp. cremoris and L. lactis subsp. lactis differ in ANI values by ϳ14%, below the threshold set for species circumscription. Further analysis of strain TIFN3 and strains from nonindustrial backgrounds revealed TETRA values of <0.99 in addition to ANI values of <95%, implicating that these two groups are separate species. These findings suggest the requirement for a revision of L. lactis taxonomy. Lactococcus lactis is a member of the lactic acid bacteria (LAB), a group of organisms used worldwide in the production of fermented dairy products. Three Lactococcus lactis subspecies exist: Lactococcus lactis subsp. cremoris, L. lactis subsp. lactis, and L. lactis subsp. hordniae. Many strains of L. lactis subsp. lactis and L. lactis subsp. cremoris are typically associated with dairy fermentations, but evidence suggests that these organisms originated from a plant niche, and they are now considered to be "domesticated" compared to their so-called "wild" counterparts. Conversely, L. lactis subsp. hordniae is unable to utilize lactose and has not been isolated previously from the dairy environment (1). A citrate-metabolizing biovariety also exists, L. lactis biovar diacetylactis, which is capable of imparting buttery aromas in dairy fermentations (2). Information regarding subspecies classification is important for the application of cultures in dairy fermentations, particularly cheese production, as L. lactis subsp. cremoris strains are often considered more suitable due to their association with cheeses free from off-flavors (3).Before the advent of molecular methods, subspecies classification of L. lactis was based on the possession of a number of phenotypic traits. The ability to grow in the presence of 4% NaCl, at 40°C, and at pH 9.2 and the ability to degrade arginine were assigned as traits for L. lactis subspecies...

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Section: Discussionmentioning

confidence: 99%

Evaluation of Lactococcus lactis Isolates from Nondairy Sources with Potential Dairy Applications Reveals Extensive Phenotype-Genotype Disparity and Implications for a Revised Species

Cavanagh

Casey

Altermann

et al. 2015

Appl Environ Microbiol

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“…Rapid acidification is a desirable characteristic in the selection of LAB to be employed in starter cultures, which are responsible for accelerating and steering the fermentation process. Meanwhile, they can contribute to the development of desirable flavor and texture in fermented dairy products, as the intermediates of lactic acid production can originate flavor compounds (van Kranenburg et al 2002). Probiotic bacteria are usually added to fermented food products as adjunct cultures, but they may have an additional role as a coculture with the starter.…”

Section: Milk Growth and Viability In Acid Milkmentioning

confidence: 99%

Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains

Santos

Vieira

Buriti

et al. 2014

Dairy Sci. & Technol.

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Based on screening for potential beneficial lactic acid bacteria from Coalho cheese produced in the North-East region of Brazil, eight strains belonging to Lactobacillus rhamnosus and Lactobacillus plantarum were selected. All investigated strains presented low levels of hydrophobicity. Different levels of coaggregation were Dairy Sci. & Technol. (2015) 95:209-230 DOI 10.1007 observed for tested Lb. rhamnosus and Lb. plantarum with Listeria monocytogenes. All strains were able to grow in presence of 0.5% of the sodium salts of taurocholic acid (TC), taurodeoxycholic acid (TDC), and glycocholic acid (GC) and showed the ability to deconjugate only TC, TDC, and GC. Investigated Lb. rhamnosus and Lb. plantarum strains showed good survival when exposed to the conditions simulating the GIT conditions. Lb. rhamnosus and Lb. plantarum strains were tested for presence of virulence, antibiotic resistance, and biogenic amine production genes. In addition, minimum inhibititory concentration (MIC) of selected antibiotics was determined. Production of antimicrobial peptides (bacteriocins) was investigated. However, only Lb. rhamnosus EM253 produced bacteriocin at level 800 arbitrary unit (AU) mL −1 against L. monocytogenes 211. The bacteriocin remained stable at pH from 2.0 to 10.0 and after exposure at 100°C for 120 min and in presence of surfactants and salts. Studied Lb. rhamnosus and Lb. plantarum strains showed good potential to be applied as a functional coculture/s with beneficial properties in the production of Coalho cheese.

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“…Strains of L. lactis are used as defined mixtures or in undefined combinations with other lactic acid bacteria (LAB) in the production of fermented milk products. The organism has adapted to growth in milk under stringent human selection for better performance with respect to taste, flavor, and texture of dairy products, and this process continues today (57,98,99). In 1985, the "dairy streptococci" were reclassified into two L. lactis subspecies, Lactococcus lactis subsp.…”

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confidence: 99%

Complete Genome Sequence of the Prototype Lactic Acid Bacterium Lactococcus lactis subsp. cremoris MG1363

et al. 2007

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Lactococcus lactis is of great importance for the nutrition of hundreds of millions of people worldwide. This paper describes the genome sequence of Lactococcus lactis subsp. cremoris MG1363, the lactococcal strain most intensively studied throughout the world. The 2,529,478-bp genome contains 81 pseudogenes and encodes 2,436 proteins. Of the 530 unique proteins, 47 belong to the COG (clusters of orthologous groups) functional category "carbohydrate metabolism and transport," by far the largest category of novel proteins in comparison with L. lactis subsp. lactis IL1403. Nearly one-fifth of the 71 insertion elements are concentrated in a specific 56-kb region. This integration hot-spot region carries genes that are typically associated with lactococcal plasmids and a repeat sequence specifically found on plasmids and in the "lateral gene transfer hot spot" in the genome of Streptococcus thermophilus. Although the parent of L. lactis MG1363 was used to demonstrate lysogeny in Lactococcus, L. lactis MG1363 carries four remnant/satellite phages and two apparently complete prophages. The availability of the L. lactis MG1363 genome sequence will reinforce its status as the prototype among lactic acid bacteria through facilitation of further applied and fundamental research.Lactococcus lactis, a mesophilic fermentative bacterium producing lactic acid from sugar (hexose) fermentation, is an important industrial microorganism with extensive and diverse uses in food fermentation. Strains of L. lactis are used as defined mixtures or in undefined combinations with other lactic acid bacteria (LAB) in the production of fermented milk products. The organism has adapted to growth in milk under stringent human selection for better performance with respect to taste, flavor, and texture of dairy products, and this process continues today (57,98,99). In 1985, the "dairy streptococci" were reclassified into two L. lactis subspecies, Lactococcus lactis subsp. lactis (previously Streptococcus lactis) and Lactococcus lactis subsp. cremoris (previously Streptococcus cremoris), to distinguish them from the streptococci sensu stricto, which contain a number of notorious human pathogens (82, 83).The strain used in this study, L. lactis subsp. cremoris MG1363, is the international prototype for LAB genetics, and the knowledge gained from fundamental research on this strain has been exploited for a wide variety of biotechnological applications. The large and unstable complement of plasmid DNA of the parent strain, L. lactis NCDO712, was eliminated by employing UV treatment and protoplast-curing strategies in the early 1980s (41). The resultant plasmid-free strain, L. lactis MG1363, is robust and genetically amenable, which has facilitated the analysis of introduced lactococcal and heterologous DNA. Sophisticated systems have been developed for the expression of proteins and peptides in this strain, and it has been used as a cell factory for a wide variety of heterologous products (e.g., antimicrobials, including bacteriocins [50], bacteriop...

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Flavour formation from amino acids by lactic acid bacteria: predictions from genome sequence analysis

Cited by 182 publications

References 49 publications

Evaluation of Lactococcus lactis Isolates from Nondairy Sources with Potential Dairy Applications Reveals Extensive Phenotype-Genotype Disparity and Implications for a Revised Species

Evaluation of Lactococcus lactis Isolates from Nondairy Sources with Potential Dairy Applications Reveals Extensive Phenotype-Genotype Disparity and Implications for a Revised Species

Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains

Complete Genome Sequence of the Prototype Lactic Acid Bacterium Lactococcus lactis subsp. cremoris MG1363

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