Potential impact on cheese flavour of heterofermentative bacteria from starter cultures

Thomas Bæk Pedersen; D. Ristagno; P.L.H. McSweeney; Finn Kvist Vogensen; Ylva Margareta Ardö

doi:10.1016/j.idairyj.2013.03.003

Potential impact on cheese flavour of heterofermentative bacteria from starter cultures

Thomas Bæk Pedersen, D. Ristagno, P.L.H. McSweeney, Finn Kvist Vogensen, Ylva Margareta Ardö

23 Citations (Scopus)

Abstract

Leuconostoc mesenteroides subsp. cremoris, Leuconostoc pseudomesenteroides and Lactobacillus danicus were grown to early stationary phase in MRS and a cheese based medium (CBM). Lb. danicus had lower aminopeptidase and aminotransferase activity after growth in CBM compared with growth in MRS. Lb. danicus showed aminotransferase activity on all 20 amino acids investigated after growth in CBM; growth in MRS gave higher activities but on fewer amino acids. Highest activity was on aromatic amino acids. Lb. danicus had generally higher and broader aminopeptidase and aminotransferase activity than the Leuconostoc species. When grown in CBM the aminotransferase activity was more similar between Lb. danicus and the leuconostocs. Lb. danicus and Leu. pseudomesenteorides strains had activity on substrates containing short chain fatty acids; activity on C8 and C12 was only seen for the leuconostocs. The results show that the potential role of heterofermentative bacteria in cheese flavour formation involves specific esterase and aminotransferase activities.

Original language	English
Journal	International Dairy Journal
Volume	33
Issue number	2
Pages (from-to)	112-119
Number of pages	8
ISSN	0958-6946
DOIs	https://doi.org/10.1016/j.idairyj.2013.03.003
Publication status	Published - Dec 2013

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title = "Potential impact on cheese flavour of heterofermentative bacteria from starter cultures",

abstract = "Leuconostoc mesenteroides subsp. cremoris, Leuconostoc pseudomesenteroides and Lactobacillus danicus were grown to early stationary phase in MRS and a cheese based medium (CBM). Lb. danicus had lower aminopeptidase and aminotransferase activity after growth in CBM compared with growth in MRS. Lb. danicus showed aminotransferase activity on all 20 amino acids investigated after growth in CBM; growth in MRS gave higher activities but on fewer amino acids. Highest activity was on aromatic amino acids. Lb. danicus had generally higher and broader aminopeptidase and aminotransferase activity than the Leuconostoc species. When grown in CBM the aminotransferase activity was more similar between Lb. danicus and the leuconostocs. Lb. danicus and Leu. pseudomesenteorides strains had activity on substrates containing short chain fatty acids; activity on C8 and C12 was only seen for the leuconostocs. The results show that the potential role of heterofermentative bacteria in cheese flavour formation involves specific esterase and aminotransferase activities.",

author = "Pedersen, {Thomas B{\ae}k} and D. Ristagno and P.L.H. McSweeney and Vogensen, {Finn Kvist} and Ard{\"o}, {Ylva Margareta}",

year = "2013",

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doi = "10.1016/j.idairyj.2013.03.003",

language = "English",

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journal = "International Dairy Journal",

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T1 - Potential impact on cheese flavour of heterofermentative bacteria from starter cultures

AU - Pedersen, Thomas Bæk

AU - Ristagno, D.

AU - McSweeney, P.L.H.

AU - Vogensen, Finn Kvist

AU - Ardö, Ylva Margareta

PY - 2013/12

Y1 - 2013/12

N2 - Leuconostoc mesenteroides subsp. cremoris, Leuconostoc pseudomesenteroides and Lactobacillus danicus were grown to early stationary phase in MRS and a cheese based medium (CBM). Lb. danicus had lower aminopeptidase and aminotransferase activity after growth in CBM compared with growth in MRS. Lb. danicus showed aminotransferase activity on all 20 amino acids investigated after growth in CBM; growth in MRS gave higher activities but on fewer amino acids. Highest activity was on aromatic amino acids. Lb. danicus had generally higher and broader aminopeptidase and aminotransferase activity than the Leuconostoc species. When grown in CBM the aminotransferase activity was more similar between Lb. danicus and the leuconostocs. Lb. danicus and Leu. pseudomesenteorides strains had activity on substrates containing short chain fatty acids; activity on C8 and C12 was only seen for the leuconostocs. The results show that the potential role of heterofermentative bacteria in cheese flavour formation involves specific esterase and aminotransferase activities.

AB - Leuconostoc mesenteroides subsp. cremoris, Leuconostoc pseudomesenteroides and Lactobacillus danicus were grown to early stationary phase in MRS and a cheese based medium (CBM). Lb. danicus had lower aminopeptidase and aminotransferase activity after growth in CBM compared with growth in MRS. Lb. danicus showed aminotransferase activity on all 20 amino acids investigated after growth in CBM; growth in MRS gave higher activities but on fewer amino acids. Highest activity was on aromatic amino acids. Lb. danicus had generally higher and broader aminopeptidase and aminotransferase activity than the Leuconostoc species. When grown in CBM the aminotransferase activity was more similar between Lb. danicus and the leuconostocs. Lb. danicus and Leu. pseudomesenteorides strains had activity on substrates containing short chain fatty acids; activity on C8 and C12 was only seen for the leuconostocs. The results show that the potential role of heterofermentative bacteria in cheese flavour formation involves specific esterase and aminotransferase activities.

U2 - 10.1016/j.idairyj.2013.03.003

DO - 10.1016/j.idairyj.2013.03.003

M3 - Journal article

SN - 0958-6946

VL - 33

SP - 112

EP - 119

JO - International Dairy Journal

JF - International Dairy Journal

IS - 2

ER -

Potential impact on cheese flavour of heterofermentative bacteria from starter cultures

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