The effect of alpha-ketoglutaric acid on amino acid utilization by nonstarter Lactobacillus spp. isolated from Cheddar cheese.
OBJECTIVE
To examine the effect of alpha-ketoglutaric acid (alpha-KG) on the utilization and catabolism of amino acids by strains of nonstarter lactobacilli isolated from Cheddar cheese.


RESULTS
The effect of alpha-KG in the growth medium of nonstarter lactobacilli on amino acid metabolism, catabolite levels, peptide hydrolase and aminotransferase activities was examined. The pattern of amino acid utilization, catabolite formation and aminotransferase activity was affected by keto acid.


CONCLUSIONS
Amino acid conversion into cheese aroma and flavour compounds by nonstarter lactobacilli is enhanced in the presence of alpha-ketoglutarate.


CONCLUSIONS
Increasing the availability of alpha-ketoglutarate in cheese offers a possible method of reducing the maturation period by accelerating the rate of character compound formation from amino acids by the nonstarter lactobacilli.
Williams
A G
AG
Charis Food Research, Hannah Research Institute, Ayr, UK. a.williams@hannah.ac.uk
Noble
J
J
Banks
J M
JM
D000596:Amino Acids / Q000378:metabolism*; D001426:Bacterial Proteins / Q000378:metabolism; D002611:Cheese / Q000382:microbiology*; D005516:Food Microbiology; D007656:Ketoglutaric Acids / Q000494:pharmacology*; D007778:Lactobacillus / Q000187:drug effects* / Q000302:isolation & purification / Q000378:metabolism*; D010447:Peptide Hydrolases / Q000378:metabolism; D000637:Transaminases / Q000378:metabolism
D000596:Amino Acids; D001426:Bacterial Proteins; D007656:Ketoglutaric Acids; D000637:Transaminases; D010447:Peptide Hydrolases