Formation of alanine, α-aminobutyrate, acetate, and 2-butanol during cheese ripening by Pediococcus acidilactici FAM18098
Autor: | Pascal Fuchsmann, Elisabeth Eugster, Stefan Irmler, Ueli Bütikofer, Hedwig Schlichtherle-Cerny |
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Rok vydání: | 2019 |
Předmět: |
biology
Aminobutyrate 0402 animal and dairy science food and beverages Pediococcus acidilactici Cheese ripening 04 agricultural and veterinary sciences Ornithine biology.organism_classification 040401 food science 040201 dairy & animal science Applied Microbiology and Biotechnology Diacetyl Lactic acid T Technology (General) chemistry.chemical_compound 0404 agricultural biotechnology chemistry Food science Threonine Arginine deiminase pathway Food Science |
Zdroj: | International Dairy Journal. 96:21-28 |
ISSN: | 0958-6946 |
Popis: | There is limited information about the contribution of Pediococcus acidilactici, a nonstarter lactic acid bacteria, to cheese ripening and flavour development. Model Tilsit-type and Gruyère-type cheeses were produced using P. acidilactici FAM18098 as an adjunct. The adjunct did not influence the cheese manufacturing processes. The pediococcal log counts ranged from 7.0 to 8.0 cfu g-1 after 90 and 120 days of ripening. P. acidilactici produced ornithine, a result of arginine metabolism by the arginine deiminase pathway, and a-aminobutyrate and alanine while simultaneously metabolising serine and threonine. The analysis of the volatile compounds in the cheeses showed that higher acetate, 2-butanone, and 2-butanol levels and lower diacetyl levels were present in the cheeses produced with P. acidilactici than in the control cheeses. The study illustrates that P. acidilactici can influence amino acid metabolism in cheese; further, ornithine, a-aminobutyrate, and acetate can serve as indicators for the presence of this species. © 2019 The Author(s). Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
Databáze: | OpenAIRE |
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