title: Production of branched-chain aroma compounds by Propionibacterium freudenreichii: links with the biosynthesis of membrane fatty acids.
abstract: OBJECTIVE
  Short branched-chain fatty acids (BCFAs) are cheese flavour compounds, which result from the conversion of branched-chain amino acids (BCAAs). In Swiss cheese, the production of short BCFAs is mainly performed by Propionibacterium freudenreichii and is strain dependent. Our aim was to investigate the possible links between the biosynthesis of short BCFAs and membrane BCFAs in P. freudenreichii.
  
  
  RESULTS
  Short and membrane BCFAs were analysed by gas chromatography-mass spectrometry. Two strains differing in their capacities to release short BCFAs were selected. Tri-deuterated-labelled leucine was used in both strains as a precursor of short extracellular iso-BCFAs and of membrane iso-BCFAs. The proportions of anteiso : iso BCFAs synthesized varied as function of the BCAAs provided in the growth medium, from 72 : 28 to 100 : 0, with leucine and valine, and with isoleucine as sole BC precursors, respectively. The branching pattern of short BCFAs exactly matched that of membrane BCFAs, whatever the exogenous BCAAs provided.
  
  
  CONCLUSIONS
  The biosynthesis of short BCFAs is closely related to that of membrane BCFAs in P. freudenreichii.
  
  
  CONCLUSIONS
  The biosynthesis of short BCFAs in P. freudenreichii depends more on the strain than on the presence of exogenous BC precursors.
authors.affiliation: UMR1253 Science et Technologie du Lait et de l'OEuf, INRA, Agrocampus Rennes, Rennes, France.
authors.forename: J
authors.initials: J
authors.lastname: Dherbécourt
authors.forename: M-B
authors.initials: MB
authors.lastname: Maillard
authors.forename: D
authors.initials: D
authors.lastname: Catheline
authors.forename: A
authors.initials: A
authors.lastname: Thierry
mesh_terms: D000597:Amino Acids, Branched-Chain / Q000032:analysis / Q000096:biosynthesis*; D000818:Animals; D001431:Bacteriological Techniques; D002462:Cell Membrane / Q000378:metabolism; D002611:Cheese / Q000382:microbiology*; D005227:Fatty Acids / Q000032:analysis / Q000096:biosynthesis*; D005516:Food Microbiology; D006801:Humans; D007930:Leucine / Q000378:metabolism; D011424:Propionibacterium / Q000378:metabolism*
chemical_list: D000597:Amino Acids, Branched-Chain; D005227:Fatty Acids; D007930:Leucine