Lactococcal aminotransferases AraT and BcaT are key enzymes for the formation of aroma compounds from amino acids in cheese

L. Rijnen, M. Yvon, R. van Kranenburg, P. Courtin, A. Verheul, E. Chambellon, G. Smit

Research output: Contribution to journalArticleAcademicpeer-review

49 Citations (Scopus)

Abstract

Amino acid catabolism plays a major role in cheese aroma development. Previously, we showed that the lactococcal aminotransferases AraT and BcaT initiate the conversion of aromatic amino acids, branched-chain amino acids and methionine to aroma compounds. In this study, we evaluated the importance of these two enzymes in the formation of aroma compounds in a cheese model by using single araT and bcaT mutants and a double araT/bcaT mutant. We confirmed that addition of ¿-ketoglutarate, a co-substrate of aminotransferases, stimulates the conversion of amino acids to aroma compounds in cheese. The results demonstrated that AraT and BcaT are essential for conversion of aromatic and branched-chain amino acids to aroma compounds by Lactococcus lactis in the cheese model and that they also play a major role in the formation of volatile sulphur compounds from methionine. However, another pathway or another aminotransferase appears also to be weakly involved in the formation of these sulphur compounds.
Original languageEnglish
Pages (from-to)805-812
JournalInternational Dairy Journal
Volume13
Issue number10
DOIs
Publication statusPublished - 2003

Keywords

  • cystathionine beta-lyase
  • lactis subsp
  • flavor development
  • semihard cheese
  • gamma-lyase
  • conversion
  • purification
  • methionine
  • gene

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