Pivotal role of cheese salting method for the production of 3-methylbutanal by Lactococcus lactis

Autor:	Johannes B Brandsma, Natassa Rustandi, Judith Brinkman, Judith C M Wolkers‐Rooijackers, Marcel H Zwietering, Eddy J Smid
Jazyk:	angličtina
Rok vydání:	2022
Předmět:	Process Chemistry and Technology Food Microbiology Flavour food and beverages Cheese ripening Lactococcus species Bioengineering Cheese salting Levensmiddelenmicrobiologie VLAG Food Science
Zdroj:	International Journal of Dairy Technology 75 (2022) 2 International Journal of Dairy Technology, 75(2), 421-430
ISSN:	1364-727X
Popis:	The aldehyde 3-methylbutanal is a key aroma compound for many types of cheeses. Intracellular enzymes of cheese starter cultures are predominantly responsible for the conversion of leucine into 3-methylbutanal. Environmental conditions during cheese manufacturing also play a role in the production of 3-methylbutanal. Our work shows that salting has a detrimental effect on the capacity of Lactococcus lactis subsp. lactis DS84445 to produce 3-methylbutanal. In that respect, a promising way to control the concentration of 3-methylbutanal is by using a cheese starter culture that produces the aimed level of 3-methylbutanal before salting starts and preferably when lactose is still available.
Databáze:	OpenAIRE
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