Threonine aldolase and alcohol dehydrogenase activities in<i>Lactobacillus bulgaricus</i>and<i>Lactobacillus acidophilus</i>and their contribution to flavour production in fermented milks

Marshall, Valerie M.; Cole, Wendy M.

doi:10.1017/s0022029900023219

Cited by 65 publications

(39 citation statements)

References 12 publications

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“…Une explication serait le passage d'une quantité d'acétaldéhyde en phase vapeur, en raison de sa grande volatilité et de l'acidité du milieu. Il n'y a apparemment pas d'alcool-déshydrogénase (Lees et Jago, 1976;Marshall et Cole, 1983;Raya et al, 1986), ce qui explique que nous n'ayons pas mis en évidence d'augmentation de la quantité d'éthanol pendant la conservation (résultats non montrés).…”

Section: Discussionunclassified

Caractérisation de bactéries lactiques thermophiles isolées de yaourts artisanaux grecs. I. Souches de Streptococcus salivarius subsp thermophilus

Zourari¹,

Roger²,

Chabanet³

et al. 1991

Lait

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(Reçu le 13 février 1991; accepté le 6 mai 1991) Résumé, -Vingt souches de Streptococcus salivarius subsp thermophilus isolées de yaourts artisanaux grecs ont été comparées sur la base des caractères suivants : acidité titrable, viscosité et quantité d'acétaldéhyde produites au cours de la croissance dans le lait; vitesse maximale d'acidification, pH et temps auxquels la vitesse d'acidification maximale est observée; activité uréasique. Toutes les souches étudiées ont une activité uréasique et présentent deux valeurs maximales de la vitesse d'acidification. Les deux derniers paramètres ne sont pas étroitement corrélés. Cependant,. une bonne corrélation est observée entre chacun de ceux-ci, et le temps pendant lequel les valeurs de la vitesse d'acidification sont supérieures à la moitié de la vitesse d'acidification maximale. Les souches étudiées ne produisent pas de viscosité notable dans le lait. La quantité d'acétaldéhyde produite varie entre 2,5 et 6,5 ppm. Après conservation à 4 oC pendant 21 jours, la quantité d'acétal-déhyde est significativement réduite. L'analyse en composantes principales a été utilisée pour grouper les souches. La comparaison de leurs propriétés a été facilitée par la réalisation de graphiques sous forme d'étoiles, représentant simultanément tous les caractères étudiés. Ainsi, une grande diversité des propriétés parmi les souches examinées a été mise en évidence. Streptococcus

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Section: Discussionunclassified

Caractérisation de bactéries lactiques thermophiles isolées de yaourts artisanaux grecs. I. Souches de Streptococcus salivarius subsp thermophilus

Zourari¹,

Roger²,

Chabanet³

et al. 1991

Lait

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“…9 Acal, acetaldehyde; Ac, acetone; ET, ethanol; DI, diacetyl; ACET, acetoin; C2, acetic acid; C3, propionic acid; iC4, isobutyric acid and 28 Pg/ml, respectively (p<0.05). The synthesis of ethanol in the metabolic pathway of pyruvate is ascribed to alcohol dehydrogenase which is produced by some strains of L. acidophilus (Marshall and Cole, 1983). In turn, in most of the samples the content of acetone was not subject to any statistically significant changes during incubation, except for the culture of the strain L. acidophilus 194, which the content of acetone was demonstrated to decrease along with incubation time (Table 1).…”

Section: Chromatographic Analysesmentioning

confidence: 95%

Patterns of survival and volatile metabolites of selected Lactobacillus strains during long-term incubation in milk

et al. 2010

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The focus of this study was to monitor the survival of populations and the volatile compound profiles of selected Lactobacillus strains during long-term incubation in milk. The enumeration of cells was determined by both the Direct Epifluorescent Filter Technique using carboxyfluorescein diacetate (CFDA) staining and the plate method. Volatile compounds were analysed by the gas-chromatography technique. All strains exhibited good survival in cultured milks, but Lactobacillus crispatus L800 was the only strain with comparable growth and viability in milk, assessed by plate and epifluorescence methods. The significant differences in cell numbers between plate and microscopic counts were obtained for L. acidophilus strains. The investigated strains exhibited different metabolic profiles. Depending on the strain used, 3 to 8 compounds were produced. The strains produced significantly higher concentrations of acetic acid, compared to other volatiles. Lactobacillus strains differed from one another in number and contents of the volatile compounds.

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“…Acetaldehyde which imparts green apple, nutty and roasted flavor to foods is an important volatile compound for the flavor formation of dairy products such as yogurt, fermented milk and acidcurd fresh cheeses [32]. High levels of acetaldehyde were also found by Marshall & Cole [33] in fermented dairy products containing L. acidophilus strains. Acetaldehyde was decreased in all experimental cheeses during storage period.…”

Section: Volatile Compoundsmentioning

confidence: 99%

The Effect of Probiotic Lactic Acid Bacteria on the Characteristics of Galotyri Cheese

Zoidou¹,

Dimitrios²,

Massouras³

et al. 2016

Int J Clin Nutr Diet

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This study evaluated the effect of probiotic bacteria on the characteristics of the traditional Greek Galotyri cheese. Four Galotyri cheeses were made with the mesophilic starter culture BT002 along with the probiotic strains Lactobacillus acidophilus NCFM, Lactobacillus acidophilus 145, Lactobacillus paracasei subsp. paracasei LbC 81 or Lactobacillus rhamnosus LC 705 and a cheese was also made without the addition of probiotics. The microbiological, physicochemical, aromatic and sensory characteristics of the products were investigating during 30 days of storage at 4 o C. The results indicated that probiotics remained above the recommended level for the therapeutic minimum (10 6 cfu g -1 ) after 30days. The addition of probiotics did not change the yield, chemical composition and sensory characteristics of Galotyri cheese. A total of 32 aromatic compounds were identified, of these acetaldehyde, diacetyl and acetoin presented in higher levels in cheeses containing probiotic strains. It was concluded that high quality Galotyri cheese with improved health enhancing properties could be produced.

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Threonine aldolase and alcohol dehydrogenase activities inLactobacillus bulgaricusandLactobacillus acidophilusand their contribution to flavour production in fermented milks

Cited by 65 publications

References 12 publications

Caractérisation de bactéries lactiques thermophiles isolées de yaourts artisanaux grecs. I. Souches de Streptococcus salivarius subsp thermophilus

Caractérisation de bactéries lactiques thermophiles isolées de yaourts artisanaux grecs. I. Souches de Streptococcus salivarius subsp thermophilus

Patterns of survival and volatile metabolites of selected Lactobacillus strains during long-term incubation in milk

The Effect of Probiotic Lactic Acid Bacteria on the Characteristics of Galotyri Cheese

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