Interaction between starter bacteria and adjunct Lactobacillus plantarum INF15D on the degradation of citrate, asparagine and aspartate in a washed-curd cheese

Skeie, Siv; Kieronczyk, Agnieszka; Eidet, S.; Reitan, M.; Olsen, K. N.; Østlie, Hilde Marit

doi:10.1016/j.idairyj.2007.09.002

Cited by 24 publications

(13 citation statements)

References 35 publications

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“…This variability can be attributed mainly to variation in the milk composition used on each cheese‐making day. Similarly, other researchers have also detected a high variation between cheese replicates …”

Section: Resultssupporting

confidence: 51%

Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat's milk cheeses

et al. 2013

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Section: Resultssupporting

confidence: 51%

Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat's milk cheeses

et al. 2013

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“…plantarum INF15D (Skeie et al, 2008a). All strains investigated here showed decreased levels of Asn, whereas levels of Asp increased when strains were grown on all monosaccharides used.…”

Section: Discussionmentioning

confidence: 73%

Metabolism of milk fat globule membrane components by nonstarter lactic acid bacteria isolated from cheese

Moe

Porcellato

Skeie

2013

Journal of Dairy Science

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The objective of this study was to investigate how components present in the milk fat globule membrane (MFGM) may be used for growth and survival by cheese-ripening lactobacilli. This was achieved by analyzing metabolites produced during incubation on appropriate media. The lactobacilli investigated were able to utilize components from the MFGM throughout a 24-d incubation period. We observed an apparent connection between the higher proteolytic activity of Lactobacillus paracasei INF448 and its ability to grow in the MFGM media after depletion of readily available sugars. All the studied strains produced large amounts of acetate when grown on an acylated aminosugar, presumably from deacetylation of the monosaccharides. Growth of Lb. plantarum INF15D on D-galactose resulted in a metabolic shift, expressed as different fates of the produced pyruvate, compared with growth on the other monosaccharides. For Lb. plantarum INF15D, the presence of D-galactose also seemed to initiate degradation of some amino acids known to take part in energy production, specifically Arg and Tyr.

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“…Diacetyl (2,3 butanedione) is the typical butter flavour/aroma, commonly found in fermented dairy products, such as butter, sour cream and yoghurt, and important for cheese aroma [39]. Moreover, L. lactis is a safe flavour production microorganism [40].…”

Section: Diacetyl Biosynthesis Pathwaymentioning

confidence: 99%

Natural Flavours Obtained by Microbiological Pathway

Petrovici¹,

Ciolacu²

2018

Generation of Aromas and Flavours

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In the last years, the demands for natural flavours have dramatically increased. To fulfil the consumer requests, researchers are looking for new and alternative methods to obtain qualitative aroma compounds by utilising microbiological pathways. Some microorganisms like lactic acid bacteria or yeasts are capable of synthesising specific flavours corresponding to diacetyl and acetaldehyde as secondary metabolites. By supplying the culture media with flavour precursors and optimising the primary culture media, high amount of specific flavours could be obtained. Also, the biosynthesis of each specific flavour is influenced by the type of amino acids and sugars involved in the bioprocess. Thus, by changing the ratio of amino acids and sugars in the culture media, different amounts of flavour can be obtained. In this context, monitoring the compositions of the culture media and fermentation conditions is crucial in obtaining high amounts of a qualitative-specific aroma.

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Interaction between starter bacteria and adjunct Lactobacillus plantarum INF15D on the degradation of citrate, asparagine and aspartate in a washed-curd cheese

Cited by 24 publications

References 35 publications

Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat's milk cheeses

Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat's milk cheeses

Metabolism of milk fat globule membrane components by nonstarter lactic acid bacteria isolated from cheese

Natural Flavours Obtained by Microbiological Pathway

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