Glutamate dehydrogenase activity: A major criterion for the selection of flavour-producing lactic acid bacteria strains

Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology

Volumn 82, Issue 1-4, 2002, Pages 271-278

  Tanous, Catherine ^a   Kieronczyk, Agnieszka ^a   Helinck, Sandra ^a   Chambellon, Emilie ^a   Yvon, Mireille ^a  

^a CEMAGREF   (France)

Author keywords

Amino acid catabolism; Flavour formation; Glutamate dehydrogenase; Lactic acid bacteria; Lactobacilli; Lactococcus lactis

Indexed keywords

2 OXOGLUTARIC ACID; AMINO ACID; BACTERIAL ENZYME; FLAVORING AGENT; GLUTAMATE DEHYDROGENASE; GLUTAMIC ACID; LACTIC ACID;

BACTERIUM; FOOD SCIENCE; LACTIC ACID;

AMINO ACID METABOLISM; ARTICLE; BACTERIAL STRAIN; BIOTRANSFORMATION; CHEESE; CONTROLLED STUDY; ENZYME ACTIVITY; GENETIC ENGINEERING; LACTIC ACID BACTERIUM; LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; LACTOCOCCUS; LACTOCOCCUS LACTIS; NONHUMAN; PRIORITY JOURNAL;

AMINO ACIDS; FLAVORING AGENTS; GLUTAMATE DEHYDROGENASE; LACTOBACILLUS; LACTOCOCCUS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; LACTOCOCCUS; LACTOCOCCUS LACTIS; POSIBACTERIA; STREPTOCOCCUS;

EID: 0036693035     PISSN: 00036072     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1020616506703     Document Type: Article

References (38)

1. Purification and characterization of cystathionine β-lyase from Lactococcus lactis subsp. cremoris B78 and its posible, role in flavor development in cheese
2. Lactobacillus casei and Lactobacillus plantarum initiate catabolism of methionine by transamination
3. Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin
4. Enhancement of amino acid catabolism in cheddar cheese using α-ketoglutarate: Amino acid degradation in relation to volatile compounds and other aroma character
5. The complete genome, sequence of the lactic acid bacterium Lactococcus lactis ssp.lactis IL1403
6. Purification and characterization of cystathionine γ-lyase from Lactococus lactis subsp. cremoris SK11: Possible role in flavor compound formation during cheese maturation
7. Aroma extract dilution analysis of aged Cheddar cheese
8. The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar
9. Conversion of methionine to thiols by Lactococci, Lactobacilli, and Brevibacteria
10. Gas chromatography olfactometry (GC/O) of dairy products
11. Aromatic amino acid catabolism by lactococci
12. Use of 13C nuclear magnetic resonance and gas chromatography to examine methionine catabolism by Lactococci
13. Indole production by Lactobacillus spp. in cheese: A possible role for tryptophanase
14. Tryptophan catabolism by Lactobacillus casei and Lactobacillus helveticus cheese flavor adjuncts
15. Metabolism of amino acids by resting cells of non-starter lactobacilli in relation to flavour development in cheese
16. Evaluation of potent odorants of Camembert cheese by dilution and concentration techniques
17. Differences in the ability of lactic streptococci to form aldehydes from certain amino acids
18. Identification and quantification of potent odorants in regular-fat and low-fat mild Cheddar cheese
19. Purification, crystallisation and properties of NADP+-specific glutamate dehydrogenase from Lactobacillus fermentum
20. Review: Compounds involved in the flavor of surface mold-ripened cheeses: Origins and properties
21. The chemistry of some microbially induced flavor defects in milk and dairy foods
22. Incomplete operation of biosynthetic and bioenergetic functions of the citric acid cycle in multiple auxotrophic lactobacilli
23. Conversion of phenylalanine to benzaldehyde initiated by an aminotransferase in Lactobacillus plantarum
24. Involvement of manganese in conversion of phenylalanine to benzaldehyde by lactic acid bacteria
25. Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese
26. Expression of a heterologous glutamate dehydrogenase gene in Lactococcus lactis highly improves the conversion of amino acids to aroma compounds
27. Development of amino acids and organic acids in Norvegia, influence of milk treatment and adjunct Lactobacillus
28. Glutamate dehydrogenases
29. Amino acid fermentation in non-starter Lactobacillus spp. isolated from Cheddar cheese
30. Decarboxylation of α-keto acids by Streptococcus lactis var. maltigenes
31. Properties of mesophilic lactic acid bacteria from raw milk and naturally fermented raw milk products
32. Sulfur metabolism in bacteria associated with cheese
33. Catabolism of amino acids by lactic acid bacteria isolated from Cheddar cheese
34. Cheese flavour formation by amino acid catabolism
35. An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds
36. Adding α-ketoglutarate to semi-hard cheese curd highly enhances the conversion of amino acids to aroma compounds
37. Characterization and role of the branched-chain aminotransferase (BcaT) isolated from Lactococcus lactis subsp. cremoris NCDO 763
38. Transamination reaction initiates the methionine conversion to methylthioacetaldehyde by Lactococcus lactis. NIZO dairy conference on food microbes - From knowledge to application