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dc.contributor.authorFernández de Palencia, P.-
dc.contributor.authorPlaza, Marta de la-
dc.contributor.authorMohedano Bonillo, Mari Luz-
dc.contributor.authorMartínez-Cuesta, M. Carmen-
dc.contributor.authorRequena, Teresa-
dc.contributor.authorLópez, Paloma-
dc.contributor.authorPeláez-Martínez, María Carmen-
dc.date.accessioned2013-04-08T09:43:57Z-
dc.date.available2013-04-08T09:43:57Z-
dc.date.issued2004-
dc.identifier.citationInternational Journal of Food Microbiology 93(4):335-347(2004)-
dc.identifier.issn0168-1605-
dc.identifier.urihttp://hdl.handle.net/10261/73771-
dc.description30 p.-6 fig.-
dc.description.abstractThe 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.-
dc.description.sponsorshipThe research was supported by the NRI Competitive Grants Program of the United States Department of Agriculture (Grant no. 2002-35204-11662) and Schering-Plough Animal Health Corp-
dc.language.isoeng-
dc.publisherElsevier-
dc.rightsopenAccess-
dc.titleEnhancement of 2-methylbutanal formation in cheese by using a fluorescently tagged Lacticin 3147 producing Lactococcus lactis strain-
dc.typeartículo-
dc.identifier.doihttp://dx.doi.org/10.1016/j.ijfoodmicro.2003.11.018-
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.ijfoodmicro.2003.11.018-
dc.identifier.e-issn1879-3460-
dc.date.updated2013-04-08T09:43:57Z-
dc.description.versionPeer Reviewed-
dc.identifier.pmid15163590-
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