title: Inactivation of the panE gene in Lactococcus lactis enhances formation of cheese aroma compounds.
abstract: Hydroxyacid dehydrogenases limit the conversion of α-keto acids into aroma compounds. Here we report that inactivation of the panE gene, encoding the α-hydroxyacid dehydrogenase activity in Lactococcus lactis, enhanced the formation of 3-methylbutanal and 3-methylbutanol. L. lactis IFPL953ΔpanE was an efficient strain producing volatile compounds related to cheese aroma.
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación CIAL, CEI UAM+CSIC, Madrid, Spain.
authors.forename: Luz P Gómez
authors.initials: LP
authors.lastname: de Cadiñanos
authors.forename: Tomás
authors.initials: T
authors.lastname: García-Cayuela
authors.forename: Mireille
authors.initials: M
authors.lastname: Yvon
authors.forename: M Carmen
authors.initials: MC
authors.lastname: Martinez-Cuesta
authors.forename: Carmen
authors.initials: C
authors.lastname: Peláez
authors.forename: Teresa
authors.initials: T
authors.lastname: Requena
mesh_terms: D000429:Alcohol Oxidoreductases / Q000235:genetics / Q000502:physiology*; D000447:Aldehydes; D002611:Cheese / Q000032:analysis / Q000382:microbiology*; D017931:DNA Primers / Q000235:genetics; D005524:Food Technology / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D020868:Gene Silencing / Q000502:physiology*; D013294:Lactococcus lactis / Q000201:enzymology* / Q000502:physiology; D009812:Odorants / Q000032:analysis*; D016133:Polymerase Chain Reaction
chemical_list: D000447:Aldehydes; D017931:DNA Primers; C032251:isovalerylaldehyde; D000429:Alcohol Oxidoreductases; C021379:D-2-hydroxyacid dehydrogenase