Arginine metabolism in sugar deprived Lactococcus lactis enhances survival and cellular activity, while supporting flavour production

J.B. Brandsma, I. van de Kraats, T. Abee, M.H. Zwietering, W.C. Meijer

Research output: Contribution to journalArticleAcademicpeer-review

14 Citations (Scopus)

Abstract

Flavour development in cheese is affected by the integrity of Lactococcus lactis cells. Disintegrated cells enhance for instance the enzymatic degradation of casein to free amino acids, while integer cells are needed to produce specific flavour compounds from amino acids. The impact of the cellular activity of these integer cells on flavour production remains to be elucidated. In this study we investigated whether lactose-deprived L. lactis cells that use arginine as an alternative energy source can extend cellular activity and produce more specific flavours. In cheese experiments we demonstrated that arginine metabolising cells survived about 3 times longer than non-arginine metabolising cells, which suggests prolonged cellular activity. Cellular activity and flavour production of L. lactis was further studied in vitro to enable controlled arginine supplementation. Comparable with the results found in cheese, the survival rates of in vitro incubated cells improved when arginine was metabolised. Furthermore, elongated cellular activity was reflected in 3–4-fold increased activity of flavour generating enzymes. The observed prolonged cellular activity resulted in about 2-fold higher concentrations of typical Gouda cheese flavours. These findings provide new leads for composing starter cultures that will produce specific flavour compounds
Original languageEnglish
Pages (from-to)27-32
JournalFood Microbiology
Volume29
Issue number1
DOIs
Publication statusPublished - 2012

Fingerprint

Lactococcus lactis
arginine
Arginine
flavor
sugars
metabolism
Cheese
cells
cheeses
flavor compounds
Gouda cheese
Amino Acids
renewable energy sources
starter cultures
Lactose
Caseins
free amino acids
lactose
casein
survival rate

Keywords

  • amino-acid catabolism
  • aroma compounds
  • lactobacillus-helveticus
  • carbohydrate starvation
  • dehydrogenase-activity
  • alpha-ketoglutarate
  • semihard cheese
  • bacteria
  • conversion
  • aminotransferases

Cite this

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title = "Arginine metabolism in sugar deprived Lactococcus lactis enhances survival and cellular activity, while supporting flavour production",
abstract = "Flavour development in cheese is affected by the integrity of Lactococcus lactis cells. Disintegrated cells enhance for instance the enzymatic degradation of casein to free amino acids, while integer cells are needed to produce specific flavour compounds from amino acids. The impact of the cellular activity of these integer cells on flavour production remains to be elucidated. In this study we investigated whether lactose-deprived L. lactis cells that use arginine as an alternative energy source can extend cellular activity and produce more specific flavours. In cheese experiments we demonstrated that arginine metabolising cells survived about 3 times longer than non-arginine metabolising cells, which suggests prolonged cellular activity. Cellular activity and flavour production of L. lactis was further studied in vitro to enable controlled arginine supplementation. Comparable with the results found in cheese, the survival rates of in vitro incubated cells improved when arginine was metabolised. Furthermore, elongated cellular activity was reflected in 3–4-fold increased activity of flavour generating enzymes. The observed prolonged cellular activity resulted in about 2-fold higher concentrations of typical Gouda cheese flavours. These findings provide new leads for composing starter cultures that will produce specific flavour compounds",
keywords = "amino-acid catabolism, aroma compounds, lactobacillus-helveticus, carbohydrate starvation, dehydrogenase-activity, alpha-ketoglutarate, semihard cheese, bacteria, conversion, aminotransferases",
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Arginine metabolism in sugar deprived Lactococcus lactis enhances survival and cellular activity, while supporting flavour production. / Brandsma, J.B.; van de Kraats, I.; Abee, T.; Zwietering, M.H.; Meijer, W.C.

In: Food Microbiology, Vol. 29, No. 1, 2012, p. 27-32.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Arginine metabolism in sugar deprived Lactococcus lactis enhances survival and cellular activity, while supporting flavour production

AU - Brandsma, J.B.

AU - van de Kraats, I.

AU - Abee, T.

AU - Zwietering, M.H.

AU - Meijer, W.C.

PY - 2012

Y1 - 2012

N2 - Flavour development in cheese is affected by the integrity of Lactococcus lactis cells. Disintegrated cells enhance for instance the enzymatic degradation of casein to free amino acids, while integer cells are needed to produce specific flavour compounds from amino acids. The impact of the cellular activity of these integer cells on flavour production remains to be elucidated. In this study we investigated whether lactose-deprived L. lactis cells that use arginine as an alternative energy source can extend cellular activity and produce more specific flavours. In cheese experiments we demonstrated that arginine metabolising cells survived about 3 times longer than non-arginine metabolising cells, which suggests prolonged cellular activity. Cellular activity and flavour production of L. lactis was further studied in vitro to enable controlled arginine supplementation. Comparable with the results found in cheese, the survival rates of in vitro incubated cells improved when arginine was metabolised. Furthermore, elongated cellular activity was reflected in 3–4-fold increased activity of flavour generating enzymes. The observed prolonged cellular activity resulted in about 2-fold higher concentrations of typical Gouda cheese flavours. These findings provide new leads for composing starter cultures that will produce specific flavour compounds

AB - Flavour development in cheese is affected by the integrity of Lactococcus lactis cells. Disintegrated cells enhance for instance the enzymatic degradation of casein to free amino acids, while integer cells are needed to produce specific flavour compounds from amino acids. The impact of the cellular activity of these integer cells on flavour production remains to be elucidated. In this study we investigated whether lactose-deprived L. lactis cells that use arginine as an alternative energy source can extend cellular activity and produce more specific flavours. In cheese experiments we demonstrated that arginine metabolising cells survived about 3 times longer than non-arginine metabolising cells, which suggests prolonged cellular activity. Cellular activity and flavour production of L. lactis was further studied in vitro to enable controlled arginine supplementation. Comparable with the results found in cheese, the survival rates of in vitro incubated cells improved when arginine was metabolised. Furthermore, elongated cellular activity was reflected in 3–4-fold increased activity of flavour generating enzymes. The observed prolonged cellular activity resulted in about 2-fold higher concentrations of typical Gouda cheese flavours. These findings provide new leads for composing starter cultures that will produce specific flavour compounds

KW - amino-acid catabolism

KW - aroma compounds

KW - lactobacillus-helveticus

KW - carbohydrate starvation

KW - dehydrogenase-activity

KW - alpha-ketoglutarate

KW - semihard cheese

KW - bacteria

KW - conversion

KW - aminotransferases

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