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Formation of methional by Lactococcus lactis IFPL730 under cheese model conditions

AuthorsAmárita, F.; Martínez-Cuesta, M. Carmen ; Taborda, Gonzalo; Soto-Yarritu, P. L.; Requena, Teresa ; Peláez, Carmen
KeywordsLactococcus lactis
Cheese model system.
Ketoacid decarboxylase
Cheese flavour
Issue Date2002
CitationEuropean Food Research and Technology 214: 58- 62 (2002)
AbstractThe present work describes the capacity of Lactococcus lactis to produce methional and other sulphur compounds derived from methionine (Met) in a cheese model system. Cheese slurries were prepared from pasteurized ewes' skimmed milk, chemically acidified with glucono-δ-lactone and homogenized aseptically adding Met, α-ketoglutarate, pyridoxal 5′-phosphate, thiamine pyrophosphate and NaCl. Slurries were incubated at 12°C for 14 days with cellular suspensions of L. lactis IFPL359, L. lactis IFPL730 and L. lactis NCDO763 in different combinations. Slurries added with resting cells and the intracellular fraction from L. lactis IFPL730 showed the highest production of methional at the outset of incubation, which decreased during incubation along with a concomitant increase in 3-methylthiopropanol. The sensorial analysis of slurries indicated a characteristic methional aroma (cooked potato-like) in samples containing 4-methylthio-2-ketobutyrate and the intracellular fraction from L. lactis IFPL730. As incubation proceeded, the intensity of methional aroma decreased but samples were judged by the panel tasters as developing a cheese-like flavour. © Springer-Verlag 2001.
Identifiersdoi: 10.1007/s00217-001-0420-y
issn: 1438-2377
Appears in Collections:(IF) Artículos
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