Lacticin 3147 favours isoleucine transamination by Lactococcus lactis IFPL359 in a cheese-model system.
The bacteriocin, lacticin 3147, increased isoleucine transamination by Lactococcus lactis IFPL359 in a cheese model system. The formation of alpha-keto-beta-methyl-n-valeric acid and 2-hydroxy-3-methyl-valeric acid increased by three times in cheese slurries at 12 degrees C and cheese aroma intensity increased as well, which corresponded with a higher 2-methylbutanal formation.
Martínez-Cuesta
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Department of Dairy Science and Technology, Instituto del Frío (CSIC), Ciudad Universitaria, José Antonio Novais 10, E-28040 Madrid, Spain.
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D000596:Amino Acids / Q000378:metabolism; D001426:Bacterial Proteins / Q000494:pharmacology*; D001430:Bacteriocins; D002478:Cells, Cultured; D002611:Cheese / Q000032:analysis* / Q000145:classification / Q000382:microbiology*; D007532:Isoleucine / Q000302:isolation & purification / Q000378:metabolism*; D007651:Keto Acids / Q000032:analysis / Q000378:metabolism; D013294:Lactococcus lactis / Q000145:classification / Q000378:metabolism*; D009812:Odorants / Q000032:analysis*; D010421:Pentanoic Acids / Q000032:analysis / Q000378:metabolism; D013045:Species Specificity
D000596:Amino Acids; D001426:Bacterial Proteins; D001430:Bacteriocins; D007651:Keto Acids; D010421:Pentanoic Acids; D007532:Isoleucine; C082508:lacticin 481; C016211:alpha-keto-beta-methylvaleric acid; C035865:2-hydroxy-3-methylvaleric acid