Production of cheese flavour compounds derived from amino acid catabolism by Propionibacterium freudenreichii
Year: 2002
Type: article
Abstract: The catabolism of amino acids by cheese micro-organisms results in the production of various volatile flavour compounds.It was recently shown to be a rate-limiting factor in the formation of cheese flavour, leading to an increased interest in elucidating the pathways and the flora involved.This paper reviews the ability of propionibacteria (PAB) to produce flavour compounds deriving from branched-chain, aromatic and sulphur-containing amino acids.In culture media, PAB produced volatile compounds derived from Leu, Ile, Met and Phe.In cheese, the presence of PAB is positively correlated to the amount of acids, alcohols and/or aldehydes derived from Leu or Ile.The metabolic pathways of amino acid conversion to flavour compounds by PAB have been only partly elucidated.Aminotransferase(s) catalyse the first step of conversion of branched-chain, aromatic amino acids and methionine, with a higher activity for branched-chain amino acids.The α-keto acids resulting from transamination are further degraded to various compounds by resting cells of PAB.So α-ketoisocaproic acid, derived from Leu, is essentially converted to isovaleric acid by a ketoacid dehydrogenase complex; phenylpyruvic acid, derived from Phe, is converted to phenyllactic acid, phenylacetic acid, benzoic acid and benzaldehyde.Methionine can also be directly degraded by α, γ -elimination, leading to methanethiol.The amino acid catabolism pathways in PAB share similarities with those of lactic acid bacteria but PAB seem to produce higher amounts of branched-chain acids, which are important flavour compounds in cheese.propionibacteria / flavour compound / amino acid / catabolism / cheese ripening Résumé -Production de composés d'arôme du fromage issus du catabolisme des acides aminés par Propionibacterium freudenreichii.Le catabolisme des acides aminés par les micro-organismes du fromage entraîne la formation de composés volatils variés.C'est une étape limitante de la formation de la flaveur du fromage, et les recherches visant à déterminer les voies métaboliques et les flores impliquées se sont récemment multipliées.Cette revue fait le point sur le catabolisme des Oral communication at
Source: Le Lait
DOI: 10.1051/lait:2001002
Authors: Anne Thierry, Marie-Bernadette Maillard
Institution: Institut National de la Recherche Agronomique
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W2159813542