Cheese flavour development by enzymatic conversions of peptides and amino acids

Food Research International

Volumn 33, Issue 3-4, 2000, Pages 153-160

  Smit, Gerrit ^a   Verheul, Annette ^a   Van Kranenburg, Richard ^a   Ayad, Eman ^a   Siezen, Roland ^a   Engels, Wim ^a  

^a NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Amino acid converting enzymes; Bitter; Cheese; Flavour formation; Proteolysis

Indexed keywords

AMINO ACID; CHEESE RIPENING; ENZYMIC HYDROLYSIS; FLAVOR; LACTOCOCCUS; METHIONINE; PROTEIN HYDROLYSIS; STARTER CULTURE; SULFUR COMPOUND;

EID: 0034064507     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00029-6     Document Type: Conference Paper

References (34)

1. Adda J. Flavour of dairy products. Birch G.G., Lindley M.G. Developments in food flavours. 1986;151-172 Elsevier Applied Science, London.
2. Alting A.C., Engels W.J.M., van Schalkwijk S., Exterkate F.A. Purification and characterization of cystathionine β-lyase from Lactococcus lactis subsp. cremoris B78 and its possible role in flavor development in cheese. Applied and Environmental Microbiology. 61:1995;4037-4042.
3. Ayad, E. H. E., Verheul, A., de Jong, C., Wouters, J. T. M., & Smit, G. (in press). Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin. Journal of Dairy Science.
4. Badings, H. T. (1991). Volatile compounds in foods and beverages. In H. Maarse, Dekker, New York.
5. Bosset J.O., Gauch R. Comparison of volatile flavour compounds of six European "AOC" cheeses by using a new dynamic headspace GC-MS method. International Dairy Journal. 3:1993;359-377.
6. Bruinenberg P.G., de Roo G., Limsowtin G.K.Y. Purification and characterization of cystathionine γ-lyase from Lactococcus lactis subsp. cremoris SK11: possible role in flavor compound formation during cheese maturation. Applied and Environmental Microbiology. 63:1997;561-566.
7. Dias B., Weimer B. Purification and characterization of L-methionine-γ-lyase from Brevibacterium linens BL2. Applied and Environmental Microbiology. 64:1998;3327-3331.
8. Engels W.J.M., Visser S. Isolation and comparative characterization of components that contribute to the flavour of different types of cheese. Netherlands Milk and Dairy Journal. 48:1994;127-140.
9. Engels W.J.M., Dekker R., de Jong C., Neeter R., Visser S. A comparative study of volatile compounds in the water-soluble fraction of various types of ripened cheese. International Dairy Journal. 7:1997;255-263.
10. Engels W.J.M., Visser S. Development of cheese flavour from peptides and amino acids by cell-free extracts of Lactococcus lactis subsp. cremoris B78 in a model system. Netherlands Milk and Dairy Journal. 50:1996;3-17.
11. Engels, W. J. M. (1997). Volatile and non-volatile compounds in ripened cheese: their formation and their contribution to flavour. PhD thesis, Wageningen Agricultural University, Wageningen, the Netherlands.
12. Engels, W. J. M., Alting, A. C., Arntz, M. M. T. G., Gruppen, H., Voragen, A. G. J., Smit, G., & Visser, S. (1999). Conversion of methionine and branched-chain amino acids by Lactococcus lactis subsp. cremoris: purification and partial characterization of branched-chain aminotransferases involved. Manuscript submitted for publication.
13. Exterkate F.A. On the possibility of accelerating the ripening of Gouda cheese; a comment. Netherlands Milk and Dairy Journal. 41:1987;189-194.
14. Fernandez, M., van Doesburg, W., Rutten, G. A. M., Marugg, J. D., Alting, A., van Kranenburg, R., & Kuipers, O. P. (2000). Molecular and functional analysis of the metC gene of Lactococcus lactis, encoding cystathionine β-lyase. Applied and Environmental Microbiology, 66, 42-48.
15. Fox P.F., Wallace J.M., Morgan S., Lynch C.M., Niland E.J., Tobin J. Acceleration of cheese ripening. Antonie van Leeuwenhoek. 70:1996;271-297.
16. Gao S., Steele J.L. Purification and characterization of oligomeric species of an aromatic amino acid aminotransferase from Lactococcus lactis subsplactis S3. Journal of Food Biochemistry. 22:1998;197-211.
17. Hemme D., Bouillanne C., Métro F., Desmazeaud M.J. Microbial catabolism of amino acids during cheese ripening. Science Alimentari. 2:1982;113-123.
18. Law, B. A. (1984). Flavour development in cheeses. In: F. L. Davies & B. A. Law, Advances in the microbiology and biochemistry of cheese and fermented milk. London: Elsevier.
19. Lee C.W., Desmazeaud M.J. Utilization of aromatic amino acids as nitrogen sources in Brevibacterium linens: an inducible amino acid aminotransferase. Archives in Microbiology. 140:1985;331-337.
20. Lemieux L., Puchades R., Simard R.E. Size-exclusion HPLC separation of bitter and astringent fractions from Cheddar cheese made with added Lactobacillus strains to accelerate ripening. Journal of Food Science. 54:1989;1234-1237.
21. Lindsay R.C., Rippe J.K. Enzymic generation of methanethiol in flavor development of Cheddar cheese and other foods. Parliment T.H., Croteau R. Biogeneration of aromas. ACS Symp. Ser., Vol 317. 1986;286-308 Am. Chem. Soc, Washington DC.
22. Meijer W., van der Bunt B., Twigt M., de Jonge B., Smit G., Hugenholtz J. Lysis of Lactococcus lactis subsp. cremoris SK110 and its nisin-immune transconjugant in relation to flavor development in cheese. Applied and Environmental Microbiology. 64:1998;1950-1953.
23. Neeter R., de Jong C., Teisman H.G.J., Ellen G. Determination of volatile components in cheese using dynamic headspace techniques. Taylor A.J., Mottram D.S. Flavour science: recent developments. 1996;293-296 Royal Society of Chemistry, Burlington House, London.
24. Roudot-Algaron F., Yvon M. Aromatic and branched-chain amino acid catabolism in Lactococcus lactis. Lait. 78:1998;23-30.
25. Ruyter P.G.G.A., Kuipers O.P., de Vos W.M. Controlled gene expression systems for Lactococcus lactis with the food-grade inducer nisin. Applied and Environmental Microbiology. 62:1996;3662-3667.
26. Smit, G., Braber, A., van Spronsen, W., van den Berg, G., & Exterkate, F. A. (1995). Ch-easy model: a cheese-based model to study cheese ripening. In P. Etievant, Bioflavours. (pp. 185-190).
27. Smit, G., Kruyswijk, Z., Weerkamp, A. H., de Jong, C., & Neeter, R. (1996). Screening for and control of debittering properties of cheese cultures. In: A. J. Taylor & D. S. Mottram, Flavour science: recent developments (pp. 25-31). London: Royal Society of Chemistry, Burlington House.
28. Stadhouders J., Hup G., Exterkate F.A., Visser S. Bitter formation in cheese. 1. Mechanism of the formation of the bitter flavour defect in cheese. Netherlands Milk and Dairy Journal. 37:1983;157-167.
29. Tanaka H., Esaki N., Soda K. Properties of L-methionine γ-lyase from Pseudomonas ovalis. Biochemistry. 16:1977;100-106.
30. Urbach G. Contribution of lactic acid bacteria to flavour compound formation in dairy products. International Dairy Journal. 5:1995;877-903.
31. Visser S., Slangen C.J., Hup G., Stadhouders J. Bitter flavour in cheese. 3. Comparative gel-chromatographic analysis of hydrophobic peptide fractions from twelve Gouda-type cheeses and identification of bitter peptides isolated from a cheese made with Streptococcus cremoris strain HP. Netherlands Milk and Dairy Journal. 37:1983;181-192.
32. Visser S. Proteolytic enzymes and their relation to cheese ripening and flavor: an overview. Journal of Dairy Science. 76:1993;329-350.
33. Yvon M., Thirouin S., Rijnen L., Fromentier D., Gripon J.C. An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds. Applied and Environmental Microbiology. 63:1997;414-419.
34. Weerkamp A.H., Klijn N., Neeter R., Smit G. Properties of mesophilic lactic acid bacteria from raw milk and naturally fermented raw milk products. Netherlands Milk and Dairy Journal. 50:1996;319-332.