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Lacticin 3147 favours isoleucine transamination by Lactococcus lactis IFPL359 in a cheese-model system

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Abstract

The bacteriocin, lacticin 3147, increased isoleucine transamination by Lactococcus lactis IFPL359 in a cheese model system. The formation of α-keto-β-methyl-n-valeric acid and 2-hydroxy-3-methyl-valeric acid increased by three times in cheese slurries at 12 °C and cheese aroma intensity increased as well, which corresponded with a higher 2-methylbutanal formation.

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Authors and Affiliations

  1. Department of Dairy Science and Technology, Instituto del Frío (CSIC), Ciudad Universitaria, José Antonio Novais 10, E-28040, Madrid, Spain

    Carmen Martínez-Cuesta, Carmen Peláez & Teresa Requena

Authors
  1. Carmen Martínez-Cuesta
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  2. Carmen Peláez
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  3. Teresa Requena
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Martínez-Cuesta, C., Peláez, C. & Requena, T. Lacticin 3147 favours isoleucine transamination by Lactococcus lactis IFPL359 in a cheese-model system. Biotechnology Letters 25, 599–602 (2003). https://doi.org/10.1023/A:1023003306373

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  • DOI: https://doi.org/10.1023/A:1023003306373

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