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

页码：599 / 602

页数：4

共 13 条

[11] Biogenic amine production by Lactococcus lactis subsp cremoris strains in the model system of Dutch-type cheese
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[12] Development of cheese flavour from peptides and amino acids by cell-free extracts of Lactococcus lactis subsp cremoris B78 in a model system
Engels, WJM
Visser, S
NETHERLANDS MILK AND DAIRY JOURNAL, 1996, 50 (01): : 3 - 17
[13] A food-grade system for production of pediocin PA-1 in nisin-producing and non-nisin-producing lactococcus lactis strains:: Application to inhibits listeria growth in a cheese model system
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Fernandez, L.
Rodriguez, J. M.
JOURNAL OF FOOD PROTECTION, 2007, 70 (11) : 2512 - 2517

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