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Cooperation between wild lactococcal strains for cheese aroma formation

AutorAmárita, F.; Plaza, M., de la; Fernández de Palencia, P. ; Requena, Teresa ; Peláez, Carmen
Palabras claveCheese aroma
Lactococcus lactis
Amino acid catabolism
Fecha de publicación2006
CitaciónFood Chemistry 94: 240- 246 (2006)
ResumenSeveral wild lactococcal strains were tested for their ability to produce aroma compounds during growth in milk. Strains were incubated alone and in combination with Lactococcus lactis IFPL730, which is characterized by showing α-keto acid decarboxylase activity. Volatile compounds from incubated milks were analyzed by means of solid-phase microextraction (SPME) and evaluated by gas chromatography-mass spectrometry (GC-MS). Incubated milks were also sniffed for sensory analysis to describe aroma attributes. The combination of L. lactis IFPL326 that showed the highest branched chain aminotransferase activity with IFPL730 contributed to the highest formation of leucine-derived volatile compounds, such as 3-methylbutanal, 3-methyl-1-butanol and 2-hydroxy-4-methyl pentanoic acid methyl ester. In addition, the milk incubated with this combination of strains was awarded, by the test panellists, the highest scores for >ripened cheese> attribute and aroma intensity. The results indicate that combination of L. lactis strains harbouring complementary catabolic routes can contribute to improved cheese aroma formation, the combined cultures with L. lactis IFPL730 resulting in higher volatile compound formation than isolate strains. © 2005 Elsevier Ltd. All rights reserved.
Identificadoresdoi: 10.1016/j.foodchem.2004.10.057
issn: 0308-8146
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