Origin of acetaldehyde during milk fermentation using 13C-labeled precursors

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 5, 2000, Pages 1512-1517

  Ott, Andreas ^a   Germond, Jacques Edouard ^a   Chaintreau, Alain ^a,b  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

^b Analysis and Perception Department   (Switzerland)

Author keywords

13C; Acetaldehyde; Aroma; Fermentation; Glucose; Lactobacillus bulgaricus; Milk; Precursor; Pyruvate; Stable isotope; Streptococcus thermophilus; Threonine; Threonine aldolase; Yogurt

Indexed keywords

ACETALDEHYDE; BACTERIAL ENZYME; CARBON; CARBON 13; GLUCOSE; MILK; PYRUVIC ACID; THREONINE; THREONINE ALDOLASE; UNCLASSIFIED DRUG;

ANIMAL; ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; FERMENTATION; ISOTOPE LABELING; LACTOBACILLUS DELBRUECKII; MASS FRAGMENTOGRAPHY; METABOLISM; NONHUMAN; REACTION ANALYSIS; STREPTOCOCCUS THERMOPHILUS;

ACETALDEHYDE; ANIMALS; CARBON ISOTOPES; FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MILK;

EID: 0034073257     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9904867     Document Type: Article

References (30)

1. DeMann, J. C.; Rogosa, M.; Sharpe, M. E. A medium for the cultivation of lactobacilli. J. Appl. Bacteriol. 1960, 23, 130-135.
2. Gonzalez, S.; Morata de Ambrosini, V.; Manca de Nadra, M.; Pesce de Ruiz Holgado, A.; Oliver, G. Acetaldehyde production by strains used as probiotics in fermented milk. J. Food Prot. 1994, 57, 436-440.
3. Görner, F.; Palo, V.; Bertan, M. Veränderung des Gehalts der flüchtigen Stoffe während der Joghurtreifung. Milchwissenschaft 1968, 23, 94-100.
4. Hogg, D. M.; Jago, G. R. Extraction of the 260 nm-absorbing material from group N streptococci as a method for estimating cell growth. J. Dairy Res. 1970, 37, 199-202.
5. Imhof, R. Bildung von flüchtigen Aromakomponenten durch Starterorganismen und ihr Beitrag an das resultierende Aroma in frisch fermentierten Milchprodukten. Ph.D. Dissertation, University of Berne, Switzerland, 1994 (in German).
6. Keenan, T. W.; Bills, D. D. Metabolism of volatile compounds by lactic starter culture microorganisms. A review. J. Dairy Sci. 1968, 51, 1561-1567.
7. Kneifel, W.; Ulberth, F.; Erhard, F.; Jaros, D. Aroma profiles and sensory properties of yogurt and yogurt-related products. I. Screening of commercially available starter cultures. Milchwissenschaft 1992, 47, 362-365.
8. Lees, G. J.; Jago, G. R. Acetaldehyde: an intermediate in the formation of ethanol from glucose by lactic acid bacteria. J. Dairy Res. 1976a, 43, 63-73.
9. Lees, G. J.; Jago, G. R. Formation of acetaldehyde from threonine by lactic acid bacteria. J. Dairy Res. 1976b, 43, 75-83.
10. Lees, G. J.; Jago, G. R. Formation of acetaldehyde from 2-deoxy-D-ribose-5-phosphate in lactic acid. J. Dairy Res. 1977, 44, 139-144.
11. Lin, Y. C.; Kristoffersen, T.; Harper, W. J. Carbohydrate-derived metabolic compounds in Cheddar cheese. Milchwissenschaft 1979, 34, 69-73.
12. Lindsay, R. C.; Day, E. A. Green flavor defect in lactic starter cultures. J Dairy Sci. 1965, 48, 863-869.
13. Lindsay, R. C.; Day, E. A.; Sather, L. A. Preparation and evaluation of butter culture flavor concentrates. J. Diary Sci. 1967, 50, 25-31.
14. Maier, I.; Fieber, M. Retention characteristics of volatile compounds on Tenax TA. J. High Resolut. Chromatogr. 1988, 11, 566-576.
15. Marranzini, R. M.; Schmidt, R. H.; Shireman, R. B.; Marshall, M. R.; Cornell, J. A. Effect of threonine and glycine concentrations on threonine aldolase activity of yogurt microorganisms during growth in a modified milk prepared by ultrafiltration. J. Dairy Sci. 1989, 72, 1142-1148.
16. Monschau, N.; Stahmann, K. P.; Sahm, H.; McNeil, J. B.; Bognar, A. L. Identification of Saccharomyces cerevisiae gly1 as a threonine aldolase - a key enzyme in glycine biosynthesis. FEMS Microbiol. Lett. 1997, 750, 55-60.
17. Ott, A.; Fay, L. B.; Chaintreau, A. Determination and origin of the aroma impact compounds of yogurt flavor. J. Agric. Food Chem. 1997, 45, 850-858.
18. Ott, A.; Germond, J. E.; Baumgartner, M.; Chaintreau, A. Aroma comparisons of traditional and mild yogurt: Head-space-GC quantitation of volatiles and origin of α-diketones. J. Agric. Food Chem. 1999, 47, 2379-2385.
19. 13C Precursors and effect of branched chain amino acids. J. Agric. Food Chem. 2000, 48, 724-731.
20. Pette, J.; Lolkema, H. Acid production and aroma formation in yoghurt. Neth. Milk Dairy J. 1950, 4, 261-273.
21. Pronk, J. T.; Steensma, H. Y.; Vandijken, J. P. Pyruvate metabolism in Saccharomyces cerevisiae [review|. Yeast 1996, 12, 1607-1633.
22. Raya, R. R.; Manca de Nadra, M. C.; Pesce de Ruiz Holgado, A.; Oliver, G. Acetaldehyde metabolism in lactic acid bacteria. Milchwissenschaft 1986a, 41, 397-399.
23. Raya, R. R.; Manca de Nadra, M. C.; Pesce de Ruiz Holgado, A.; Oliver, G. Threonine aldolase in Lactobacillus bulgaricus ATCC11842 and YOP 12. Milchwissenschaft 1986b, 41, 630-632.
24. Sandine, W. E.; Daly, C.; Elliker, P. R.; Vedamuthu, E. R. Causes and control of culture-related flavor defects in cultured dairy products. J. Dairy Sci. 1972, 55, 1031-1039.
25. Schmidt, R. H.; Kennedy, L. B.; McMullan, E. B.; Mason, E. R. Survey of the inhibitory effects of glycine on threonine aldolase activity of yogurt microorganisms. J. Agric. Food Chem. 1989, 37, 1215-1216.
26. Schuster, R. Determination of amino acids in biological, pharmaceutical, plant and food samples by automated precolumn derivatization and high-performance liquid chromatography. J. Chromatogr. 1988, 431, 271-284.
27. Shankar, P. A. Interrelationship of Streptococcus thermophilus and Lactobacillus bulgaricus in yoghurt culture. Ph.D. Dissertation, University of Reading, U.K., 1977.
28. Tsau, J. L.; Guffanti, A. A.; Montville, T. J. Conversion of pyruvate to acetoin helps to maintain pH homeostasis in Lactobacillus plantarum. Appl. Environ. Microbiol. 1992, 58, 891-894.
29. 14C-(U)]threonine by Streptococcus thermophilus and Lactobacillus bulgaricus. J. Dairy Sci. 1986a, 69, 1219-1224.
30. Wilkins, D. W.; Schmidt, R. H.; Kennedy, L. B. Threonine aldolase activity in yogurt bacteria as determined by head-space gas chromatography. J. Agric. Food Chem. 1986b, 34, 150-152.