Enzymes involved in flavour formation by bacteria isolated from the smear population of surface-ripened cheese

International Journal of Dairy Technology

Volumn 57, Issue 1, 2004, Pages 7-13

  Williams, A G ^a   Beattie, S H ^a   Banks, J M ^a  

^a HANNAH RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Aminotransferase; Coryneform bacteria; Esterase; Flavour; Peptidase; Surface smear ripened cheese

Indexed keywords

2 OXOACID; AMINOPEPTIDASE; AMINOTRANSFERASE; BACTERIAL ENZYME; DIPEPTIDYL PEPTIDASE; ESTERASE; PROLINE; SULFUR;

AMINO ACID METABOLISM; AMINO TERMINAL SEQUENCE; ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM ISOLATE; BACTERIUM ISOLATION; CELL FREE SYSTEM; CHEESE RIPENING; CORYNEBACTERIUM; DATA BASE; ENZYME ACTIVITY; FLAVOR; FOOD CONTROL; FOOD MICROBIOTECHNOLOGY; HYDROLYSIS; NONHUMAN; PHENOTYPE; PRIORITY JOURNAL; SPECIES;

BACTERIA (MICROORGANISMS); BREVIBACTERIUM; CORYNEBACTERIACEAE; CORYNEBACTERIUM; MICROBACTERIUM;

EID: 1042302796     PISSN: 1364727X     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2004.00115.x     Document Type: Article

References (33)

1. Bockelmann W (2002) Development of defined surface starter cultures for the ripening of smear cheeses. International Dairy Journal 12 123-131.
2. Bockelmann W and Hoppe-Seyler T (2001) The surface flora of bacterial smear-ripened cheeses from cow's and goat's milk. International Dairy Journal 11 307-314.
3. Bradford M (1976) A rapid sensitive method for the quantitation of microgram quantities of protein using the principle of protein-dye binding. Analytical Biochemistry 72 248-254.
4. Christensen J E, Dudley E G, Pederson J A and Steele J L (1999) Peptidases and amino acid catabolism in lactic acid bacteria. In Lactic Acid Bacteria: Genetics, Metabolism and Applications, pp 217-246. Konings W N, Kuipers O P and Huis Veld J H J, eds. Dordrecht: Kluwer Academic Publishers.
5. Dias B and Weimer B (1998) Conversion of methionine to thiols by Lactococci and Brevibacteria. Applied and Environmental Microbiology 64 3320-3326.
6. El Shafei H, Ezzat N and El Soda M (1989) The esterolytic activity of several strains of Brevibacteriurm linens. Egyptian Journal of Dairy Science 17 171-179.
7. El Soda M, Macedo A and Olson N (1991) Aminopeptidase and dipeptidylaminopeptidase activities of several cheese related microorganisms. Milchwissenschaft 46 223-226.
8. Fazel A M and Jensen R A (1979) Aromatic aminotransferases in coryneform bacteria. Journal of Bacteriology 140 580-587.
9. Fernandez J, Mohedano A F, Gaya P, Medina M and Nunez M (2000) Purification and properties of two intracellular aminopeptidases produced by Brevibacterium linens SR3. International Dairy Journal 10 241-248.
10. Foissy H (1974) Examination of Brevibacterium linens by an electrophoretic zymogram technique. Journal of General Microbiology 80 197-207.
11. Foissy H (1978) Some properties of aminopeptidase from Brevibacterium linens. FEMS Microbiology Letters 3 207-210.
12. Fox P F and McSweeney P L H (1996) Proteolysis in cheese during ripening. Food Review International 12 457-509.
13. Fox P F and Wallace J M (1997) Formation of flavour compounds in cheese. Advances in Applied Microbiology 45 17-85.
14. Gobbetti M, Smacchi E, Semeraro M, Fox P F, Lanciotti R and Cogan T M (2001) Purification and characterization of an extracellular proline iminopeptidase from Corynebacterium variabilis NCDO 2101. Journal of Applied Microbiology 90 449-456.
15. Hayashi K and Law B (1989) Purification and characterisation of two aminopeptidases produced by Brevibacterium linens. Journal of General Microbiology 135 2027-2034.
16. Hoppe-Seyler T, Jaeger B, Bockelmann W and Heller K J (2000) Quantification and identification of microorganisms from the surface of smear cheese. Kieler Milchwirtschaftliche Forschungberichte 52 294-305.
17. Kim J-W, Kim H-J, Kim Y, Lee M-S and Lee H-S (2001) Properties of the Corynebacterium glutamicum metC gene encoding cystathionine β-lyase. Molecules and Cells 11 220-225.
18. Lambrechts C, Escudero J and Galzy P (1995) Purification and properties of three esterases from Brevibacterium sp. R312. Journal of Applied Bacteriology 78 180-188.
19. Lee C-W and Desmazeaud M J (1985a) Utilization of aromatic amino acids as nitrogen sources in Brevibacterium linens: an inducible aromatic amino acid aminotransferase. Archives of Microbiology 140 331-337.
20. Lee C-W and Desmazeaud M J (1985b) Partial purification and some properties of an aromatic amino acid and an aspartate aminotransferase in Brevibacterium linens 47. Journal of General Microbiology 131 459-468.
21. Lee C-W, Lucas S and Desmazeaud M J (1985) Phenylalanine and tyrosine catabolism in some cheese coryneform bacteria. FEMS Microbiology Letters 26 201-205.
22. Rattray F P and Fox P F (1997a) Purification and characterisation of an intracellular aminopeptidase from Brevibacterium linens ATCC 9174. Lait 77 169-180.
23. Rattray F P and Fox P F (1997b) Purification and characterization of an intracellular esterase from Brevibacterium linens ATCC 9174. International Dairy Journal 7 273-278.
24. Rattray F P and Fox P F (1999) Aspects of enzymology and biochemical properties of Brevibacterium linens relevant to cheese ripening: a review. Journal of Dairy Science 82 891-909.
25. Reps A (1993) Bacterial surface-ripened cheese. In Cheese: Chemistry, Physics and Microbiology, 2nd edn, pp 137-172. Fox P F, ed. London: Chapman & Hall.
26. Seiler H (1986) Identification of cheese smear coryneform bacteria. Journal of Dairy Research 53 439-449.
27. Sorhaug T (1981) Comparison of peptide hydrolases from six strains of Brevibacterium linens. Milchwissenschaft 36 137-139.
28. Stackebrandt E, Rainey F A and Ward-Rainey N L (1997) Proposal for a new hierarchic classification system, Actinobacteria classes nov. International Journal of Systematic Bacteriology 47 479-491.
29. Ummadi M and Weimer B C (2001) Tryptophan catabolism in Brevibacterium linens as a potential cheese flavour adjunct. Journal of Dairy Science 84 1773-1782.
30. Williams A G and Banks J M (1997) Proteolytic and other hydrolytic enzyme activities in non-starter lactic acid bacteria (NSLAB) isolated from Cheddar cheese manufactured in the United Kingdom. International Dairy Journal 7 763-774.
31. Williams A G, Noble J and Banks J M (2001) Catabolism of amino acids by lactic acid bacteria isolated from Cheddar cheese. International Dairy Journal 11203-215.
32. Yvon M and Rijnen L (2001) Cheese flavour formation by amino acid catabolism. International Dairy Journal 11 185-201.
33. Yvon M, Thirouin S, Rijnen L, Fromentier D and Grippon J C (1997) An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavour compounds. Applied and Environmental Microbiology 63 414-419.