Diversity of l-Ieucine catabolism in various microorganisms involved in dairy fermentations, and identification on the rate-controlling step in the formation of the potent flavour component 3-methylbutanal.

B.A. Smit, W.J.M. Engels, J.T.M. Wouters, G. Smit

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72 Citations (Scopus)

Abstract

Various microorganisms, belonging to the genera Lactococcus, Lactobacillus, Streptococcus, Leuconostoc, Bifidobacterium, Propionibacterium, Brevibacterium, Corynebacterium and Arthrobacter, used in dairy fermentations such as cheese making, were analysed for their potential to convert leucine into flavour components, most notably 3-methylbutanal. A large variation between and within species was observed for various enzyme activities involved in the conversion pathway, e.g. transaminases, -hydroxy acid dehydrogenase and -keto acid decarboxylase. In particular, -keto acid decarboxylase activity—leading to 3-methylbutanal—was found to be present in only two of the strains tested. It is proposed that this activity is rate-controlling in the conversion pathway leading to the flavour compound 3-methylbutanal.
Original languageEnglish
Pages (from-to)396-402
JournalApplied Microbiology and Biotechnology
Volume64
Issue number3
DOIs
Publication statusPublished - 2004

Keywords

  • lactic-acid bacteria
  • chain amino-acids
  • cheese curd
  • lactococcus
  • conversion
  • lactobacillus
  • metabolism
  • strains
  • decarboxylation
  • methionine

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