Aminotransferase and glutamate dehydrogenase activities in lactobacilli and streptococci.
Aminotransferase and glutamate dehydrogenase activities in lactobacilli and streptococci.
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DOI：
10.1016/j.bjm.2016.04.005
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发表时间：
2016-07
期刊：
影响因子：
--
通讯作者：
Hynes ER
中科院分区：
文献类型：
--
作者：
Peralta GH;Bergamini CV;Hynes ER
氨基转移酶和谷氨酸脱氢酶是参与氨基酸催化反应的两种主要酶，在干酪风味形成中起着关键作用。在目前的工作中，谷氨酸脱氢酶和氨基转移酶的活性进行了筛选，在21个菌株的乳酸菌的乳制品的利益，无论是奶酪分离或商业启动器，包括15嗜温乳酸杆菌，4嗜热乳酸杆菌，和两个链球菌。嗜热链球菌的谷氨酸脱氢酶活性最高，与乳酸杆菌相比有显著提高。天冬氨酸转氨酶占主导地位，在大多数菌株测试，而其他转氨酶的水平和特异性是高度应变和物种依赖性。了解这些发酵剂和奶酪分离培养物的酶谱有助于提出适当的菌株组合，以改善或增加奶酪风味。
Aminotransferases and glutamate dehydrogenase are two main types of enzymes involved in the initial steps of amino acid catabolism, which plays a key role in the cheese flavor development. In the present work, glutamate dehydrogenase and aminotransferase activities were screened in twenty one strains of lactic acid bacteria of dairy interest, either cheese-isolated or commercial starters, including fifteen mesophilic lactobacilli, four thermophilic lactobacilli, and two streptococci. The strains of Streptococcus thermophilus showed the highest glutamate dehydrogenase activity, which was significantly elevated compared with the lactobacilli. Aspartate aminotransferase prevailed in most strains tested, while the levels and specificity of other aminotransferases were highly strain- and species-dependent. The knowledge of enzymatic profiles of these starter and cheese-isolated cultures is helpful in proposing appropriate combinations of strains for improved or increased cheese flavor.