Pivotal role of cheese salting method for the production of 3‐methylbutanal by Lactococcus lactis

Abstract

The aldehyde 3-methylbutanal is a key aroma compound for many types of cheeses. Intracellular enzymes of cheese starter cultures are predominantly responsible for the conversion of leucine into 3-methylbutanal. Environmental conditions during cheese manufacturing also play a role in the production of 3-methylbutanal. Our work shows that salting has a detrimental effect on the capacity of Lactococcus lactis subsp. lactis DS84445 to produce 3-methylbutanal. In that respect, a promising way to control the concentration of 3-methylbutanal is by using a cheese starter culture that produces the aimed level of 3-methylbutanal before salting starts and preferably when lactose is still available.

Research advances of deciphering Shalgam microbiota profile and dynamics

“…In the face of the health hazards of excessive salt consumption, it has been targeted to reduce salt content and/or substitute table salts with other salts used in shalgam production (Ağırman & Erten, 2018, Ağırman et al, 2021Güven et al, 2019). Such actions to overcome health concerns related to NaCl reduction might lead to alterations in the aroma profile of fermented food as exemplified in cheese (Brandsma et al, 2022). The sodium salts used in the fermentation of shalgam were replaced with calcium and potassium salts and following that the effect of the salts on the microbiota of shalgam was investigated through culture-dependent characterization of shalgam samples.…”