Lacticin 3147 favours isoleucine transamination by Lactococcus lactis IFPL359 in a cheese-model system

被引：5
|
作者：
Martínez-Cuesta, C [1 ]
Peláez, C [1 ]
Requena, T [1 ]
机构：
[1] CSIC, Inst Frio, Dept Dairy Sci & Technol, E-28040 Madrid, Spain
来源：
BIOTECHNOLOGY LETTERS | 2003年 / 25卷 / 08期
关键词：
aroma; cheese flavour; lacticin; 3147; Lactococcus lactis; transamination;
D O I：
10.1023/A:1023003306373
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The bacteriocin, lacticin 3147, increased isoleucine transamination by Lactococcus lactis IFPL359 in a cheese model system. The formation of alpha-keto-beta-methyl-n-valeric acid and 2-hydroxy-3-methyl-valeric acid increased by three times in cheese slurries at 12degreesC and cheese aroma intensity increased as well, which corresponded with a higher 2-methylbutanal formation.
引用
收藏
页码：599 / 602
页数：4
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