Addition of oxidizing or reducing agents to the reaction medium influences amino acid conversion to aroma compounds by Lactococcus lactis.
OBJECTIVE
The aim of this research was to investigate the impact of extracellular redox potential (Eh) on amino acid conversion to aroma compounds by Lactococcus lactis that is commonly used as a starter in the cheese industry.


RESULTS
The study was realized in vitro by incubating resting cells of L. lactis in reaction media in which E(h) was modified by the addition of oxidizing or reducing agents. Oxidative condition (+300 mV) favoured the production of aldehydes and volatile sulfur compounds responsible for malty, floral, fruity, almond and cabbage aroma. This production was mainly the result of a chemical oxidation of the alpha-keto acids produced by amino acid transamination. In contrast, reducing condition (-200 mV) stimulated the production of carboxylic acids such as phenylacetic, methylthiopropionic and isovaleric acids, which contribute to the very-ripened-cheese aroma as well as the production of hydroxy acids.


CONCLUSIONS
Eh of the medium highly influences the nature of aroma compounds produced from amino acid catabolism by the resting cells of L. lactis.


CONCLUSIONS
E(h) is a parameter that is not controlled during cheese production. Its control throughout cheese making and ripening could permit control of aroma formation in cheese.
Kieronczyk
A
A
Unité de Biochimie et Structure des Protéines, INRA, Jouy-en-Josas, France.
Cachon
R
R
Feron
G
G
Yvon
M
M
D000596:Amino Acids / Q000378:metabolism*; D002611:Cheese / Q000382:microbiology*; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D013294:Lactococcus lactis / Q000187:drug effects / Q000378:metabolism*; D016877:Oxidants / Q000494:pharmacology; D010084:Oxidation-Reduction; D019163:Reducing Agents / Q000494:pharmacology
D000596:Amino Acids; D016877:Oxidants; D019163:Reducing Agents