Production of volatile compounds in liquid cultures by six strains of coryneform bacteria

Jollivet, Nathalie; Bezenger, Marie-Claude; Vayssier, Yves; Belin, Jean‐Marc

doi:10.1007/bf00172196

Cited by 63 publications

(44 citation statements)

References 22 publications

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“…Little is currently known about whether bacteria can synthesize PE, but Microbacterium sp. and Brevibacterium linens are known to do so (15). By comparison, many fungal and yeast species are PE producers.…”

Section: Discussionmentioning

confidence: 99%

Production of Aromatic Compounds by Metabolically Engineered Escherichia coli with an Expanded Shikimate Pathway

Koma

Yamanaka

Moriyoshi

et al. 2012

Appl Environ Microbiol

142

156

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ABSTRACTEscherichia coliwas metabolically engineered by expanding the shikimate pathway to generate strains capable of producing six kinds of aromatic compounds, phenyllactic acid, 4-hydroxyphenyllactic acid, phenylacetic acid, 4-hydroxyphenylacetic acid, 2-phenylethanol, and 2-(4-hydroxyphenyl)ethanol, which are used in several fields of industries including pharmaceutical, agrochemical, antibiotic, flavor industries, etc. To generate strains that produce phenyllactic acid and 4-hydroxyphenyllactic acid, the lactate dehydrogenase gene (ldhA) fromCupriavidus necatorwas introduced into the chromosomes of phenylalanine and tyrosine overproducers, respectively. Both the phenylpyruvate decarboxylase gene (ipdC) fromAzospirillum brasilenseand the phenylacetaldehyde dehydrogenase gene (feaB) fromE. coliwere introduced into the chromosomes of phenylalanine and tyrosine overproducers to generate phenylacetic acid and 4-hydroxyphenylacetic acid producers, respectively, whereasipdCand the alcohol dehydrogenase gene (adhC) fromLactobacillus breviswere introduced to generate 2-phenylethanol and 2-(4-hydroxyphenyl)ethanol producers, respectively. Expression of the respective introduced genes was controlled by the T7 promoter. While generating the 2-phenylethanol and 2-(4-hydroxyphenyl)ethanol producers, we found that produced phenylacetaldehyde and 4-hydroxyphenylacetaldehyde were automatically reduced to 2-phenylethanol and 2-(4-hydroxyphenyl)ethanol by endogenous aldehyde reductases inE. coliencoded by theyqhD,yjgB, andyahKgenes. Cointroduction and cooverexpression of each gene withipdCin the phenylalanine and tyrosine overproducers enhanced the production of 2-phenylethanol and 2-(4-hydroxyphenyl)ethanol from glucose. Introduction of theyahKgene yielded the most efficient production of both aromatic alcohols. During the production of 2-phenylethanol, 2-(4-hydroxyphenyl)ethanol, phenylacetic acid, and 4-hydroxyphenylacetic acid, accumulation of some by-products were observed. Deletion offeaB,pheA, and/ortyrAgenes from the chromosomes of the constructed strains resulted in increased desired aromatic compounds with decreased by-products. Finally, each of the six constructed strains was able to successfully produce a different aromatic compound as a major product. We show here that six aromatic compounds are able to be produced from renewable resources without supplementing with expensive precursors.

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Section: Discussionmentioning

confidence: 99%

Production of Aromatic Compounds by Metabolically Engineered Escherichia coli with an Expanded Shikimate Pathway

Koma

Yamanaka

Moriyoshi

et al. 2012

Appl Environ Microbiol

142

156

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“…4-Methylphenol (p-cresol) was detected only in surface-salted kefir cheese ripened in brine. It originates from tyrosine by the action of yeasts and micrococci (33). In general, cresols and phenols may play an important role in cheese produced by sheep milk, providing a distinctive sheep-like or sheepyard-like flavor (35).…”

Section: Discussionmentioning

confidence: 99%

Evaluation of Freeze-Dried Kefir Coculture as Starter in Feta-Type Cheese Production

Kourkoutas

Kandylis

Panas

et al. 2006

Appl Environ Microbiol

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The use of freeze-dried kefir coculture as a starter in the production of feta-type cheese was investigated. Maturation of the produced cheese at 4°C was monitored for up to 70 days, and the effects of the starter culture, the salting method, and the ripening process on quality characteristics were studied. The use of kefir coculture as a starter led to increased lactic acid concentrations and decreased pH values in the final product associated with significantly higher conversion rates compared to salted rennet cheese. Determination of bacterial diversity at the end of the ripening process in salted kefir and rennet cheeses by denaturing gradient gel electrophoresis technology, based on both DNA and RNA analyses, suggested a potential species-specific inhibition of members of the genera Staphylococcus and Psychrobacter by kefir coculture. The main active microbial associations in salted kefir cheese appeared to be members of the genera Pseudomonas and Lactococcus, while in salted rennet cheese, Oxalobacteraceae, Janthinobacterium, Psychrobacter, and Pseudomonas species were noted. The effect of the starter culture on the production of aroma-related compounds responsible for cheese flavor was also studied by the solid-phase microextraction-gas chromatography-mass spectrometry technique. Kefir coculture also appeared to extend the shelf life of unsalted cheese. Spoilage of kefir cheese was observed on the 9th and 20th days of preservation at 10 and 5°C, respectively, while spoilage in the corresponding rennet cheese was detected on the 7th and 16th days. Microbial counts during preservation of both types of unsalted cheese increased steadily and reached similar levels, with the exception of staphylococci, which were significantly lower in unsalted kefir cheese. All types of cheese produced with kefir as a starter were approved and accepted by the panel during the preliminary sensory evaluation compared to commercial feta-type cheese.

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“…Ethyl isovalerate was the only short-chain ester found among the volatile compounds produced by four of six brevibacteria and microbacteria studied (Jollivet, Bezenger, Vayssier, & Belin, 1992). Although cheese surface bacteria show esterolytic activities and possess esterases (Bhowmik & Marth, 1990;Rattray & Fox, 1997;Smacchi, Gobbetti, Rossi, & Fox, 2000;Curtin, Gobbetti, & McSweeney, 2002), the role of these esterases in ester biosynthesis has not been established.…”

Section: Ester Biosynthesis By Cheese Surface Bacteriamentioning

confidence: 96%

Esters and their biosynthesis in fermented dairy products: a review

Liu

Holland

Crow

2004

International Dairy Journal

334

269

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Production of volatile compounds in liquid cultures by six strains of coryneform bacteria

Cited by 63 publications

References 22 publications

Production of Aromatic Compounds by Metabolically Engineered Escherichia coli with an Expanded Shikimate Pathway

Production of Aromatic Compounds by Metabolically Engineered Escherichia coli with an Expanded Shikimate Pathway

Evaluation of Freeze-Dried Kefir Coculture as Starter in Feta-Type Cheese Production

Esters and their biosynthesis in fermented dairy products: a review

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