Production of the flavor compound benzaldehyde by lactic acid bacteria: role of manganese and its transport systems in Lactobacillus plantarum

M.N. Nierop Groot

Research output: Thesisinternal PhD, WU

Abstract

One of the aims of the research described in this thesis (Chapter 1 and 2) was to investigate the conversion of phenylalanine to the aromatic flavor compound benzaldehyde in lactic acid bacteria (LAB) (Chapter 3). <em>Lactobacillus plantarum</em> was used as the model organism to study phenylalanine degradation in LAB. This bacterium was selected in an initial screening for phenylalanine degradation since it produced higher levels of benzaldehyde than other LAB (Chapter 4). In addition, the availability of genetic tools for this bacterium was an advantage for the second aim of this thesis: the identification and characterization of Mn <sup>2+</SUP>transport systems in <em>L. plantarum</em> (described in Chapter 5 and 6).</p>
Original languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • de Vos, W.M., Promotor
  • Kleerebezem, Michiel, Promotor
Award date19 Dec 2001
Place of PublicationS.l.
Print ISBNs9789058085399
Publication statusPublished - 2001

Keywords

  • lactic acid bacteria
  • lactobacillus plantarum
  • benzaldehyde
  • production
  • manganese
  • ion transport

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