Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/73771
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Enhancement of 2-methylbutanal formation in cheese by using a fluorescently tagged Lacticin 3147 producing Lactococcus lactis strain |
Autor: | Fernández de Palencia, P. CSIC; Plaza, Marta de la; Mohedano Bonillo, Mari Luz CSIC ORCID ; Martínez-Cuesta, M. Carmen CSIC ORCID ; Requena, Teresa CSIC ORCID ; López García, Paloma CSIC ORCID ; Peláez-Martínez, María Carmen | Fecha de publicación: | 2004 | Editor: | Elsevier | Citación: | International Journal of Food Microbiology 93(4):335-347(2004) | Resumen: | The amino acid conversion to volatile compounds by lactic acid bacteria is important for aroma formation in cheese. In this work, we analyzed the effect of the lytic bacteriocin Lacticin 3147 on transamination of isoleucine and further formation of the volatile compound 2-methylbutanal in cheese. The Lacticin 3147 producing strain Lactococcus lactis IFPL3593 was fluorescently tagged (IFPL3593-GFP) by conjugative transfer of the plasmid pMV158GFP from Streptococcus pneumoniae, and used as starter in cheese manufacture. Starter adjuncts were the bacteriocin-sensitive strains L. lactis T1 and L. lactis IFPL730, showing branched chain amino acid aminotransferase and α-keto acid decarboxylase activity, respectively. Adjunct strains were selected to complete the isoleucine conversion pathway and, hence, increase formation of 2-methylbutanal conferring aroma to the cheese. The non-bacteriocin-producing strain L. lactis IFPL359-GFP was included as starter in the control batch. Fluorescent tagging of the starter strains allowed their tracing in cheese during ripening by fluorescence microscopy and confocal scanning laser microscopy. The bacteriocin produced by L. lactis IFPL3593-GFP enhanced lysis of the adjuncts with a concomitant increase in isoleucine transamination and about a two-fold increase of the derived volatile compound 2-methylbutanal. This led to an enhancement of the cheese aroma detected by a sensory panel. The improvement of cheese flavour and aroma may be of significant importance for the dairy industry. © 2003 Elsevier B.V. All rights reserved. | Descripción: | 30 p.-6 fig. | Versión del editor: | http://dx.doi.org/10.1016/j.ijfoodmicro.2003.11.018 | URI: | http://hdl.handle.net/10261/73771 | DOI: | 10.1016/j.ijfoodmicro.2003.11.018 | ISSN: | 0168-1605 | E-ISSN: | 1879-3460 |
Aparece en las colecciones: | (CIB) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
GFP_IJFM revisado.doc | 90,5 kB | Microsoft Word | Visualizar/Abrir | |
figald+KMVA.ppt | 39 kB | Microsoft Powerpoint | Visualizar/Abrir | |
PepXNA-AEM.ppt | 51 kB | Microsoft Powerpoint | Visualizar/Abrir | |
recAEM.ppt | 47,5 kB | Microsoft Powerpoint | Visualizar/Abrir |
CORE Recommender
PubMed Central
Citations
10
checked on 11-mar-2024
SCOPUSTM
Citations
43
checked on 12-mar-2024
WEB OF SCIENCETM
Citations
39
checked on 24-feb-2024
Page view(s)
470
checked on 18-mar-2024
Download(s)
335
checked on 18-mar-2024
Google ScholarTM
Check
Altmetric
Altmetric
Artículos relacionados:
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.