Autolysis of Lactococcus lactis AM2 stimulates the formation of certain aroma compounds from amino acids in a cheese model
Autolysis of Lactococcus lactis AM2 stimulates the formation of certain aroma compounds from amino acids in a cheese model
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DOI：
10.1016/j.idairyj.2004.02.009
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发表时间：
2004-09-01
影响因子：
3.1
通讯作者：
Chapot-Chartier, MP
中科院分区：
文献类型：
--
作者：
Bourdat-Deschamps, M;Le Bars, D;Chapot-Chartier, MP
乳球菌发酵剂的自溶加速了奶酪成熟过程中游离氨基酸的形成。本研究的目的是评价乳酸乳杆菌自溶对游离氨基酸转化为芳香化合物的影响。这项研究是用两株乳乳杆菌等基因菌株进行的，它们在奶酪中的自溶行为不同：高度自溶的菌株AM2和一种非自溶的衍生物。首次在缓冲溶液中评价了细菌裂解对苯丙氨酸分解代谢的影响。乳杆菌细胞也被包括在有或没有α-酮戊二酸的奶酪糊模型中，α-酮戊二酸刺激了乳球菌降解氨基酸的第一步。对成熟28d后氨基酸分解代谢和挥发性香气化合物的形成进行了分析。当α-酮戊二酸的浓度不受限制时，乳酸乳杆菌细胞的自溶刺激了芳香氨基酸和蛋氨酸的分解代谢，促进了硫磺香气化合物和苯甲醛的形成，这是干酪中理想的香气物质。(C)2004爱思唯尔有限公司。保留所有权利。
The autolysis of Lactococcus lactis starters accelerates the formation of free amino acids during cheese ripening. The purpose of this study was to evaluate the impact of L. lactis autolysis on the conversion of free amino acids to aroma compounds. The study was conducted with two L. lactis isogenic strains differing by their autolytic behaviour in cheese: the highly autolytic strain AM2 and a non-autolytic derivative. The effect of bacterial lysis on phenylalanine catabolism was first evaluated in buffer solution. L. lactis cells were also included in a cheese paste model with or without alpha-ketoglutarate, which stimulates the first step of amino acid degradation by lactococci. Amino acid catabolism and volatile aroma compound formation were analysed after 28 days of ripening. When alpha-ketoglutarate concentration was not limiting, autolysis of L. lactis cells stimulated the catabolism of aromatic amino acids and methionine and enhanced the formation of sulphur aroma compounds and benzaldehyde, which are desirable aroma compounds in cheese. (C) 2004 Elsevier Ltd. All rights reserved.