van de Bunt, Bert published the artcileUse of non-growing Lactococcus lactis cell suspensions for production of volatile metabolites with direct relevance for flavour formation during dairy fermentations, Synthetic Route of 21834-92-4, the main research area is Lactococcus volatile metabolite amino acid flavor fermentation.
Background:Lactococcus lactis is a lactic acid bacterium that has been used for centuries in the production of a variety of cheeses, as these bacteria rapidly acidify milk and greatly contribute to the flavor of the fermentation end-products. After a short growth phase during cheese ripening L. lactis enters an extended non-growing state while still strongly contributing to amino acid-derived flavor formation. Here, a research approach is presented that allows investigation of strain- and amino acid-specific flavor formation during the non-growing state. Results: Non-growing cells of five selected L. lactis strains were demonstrated to degrade amino acids into flavor compounds that are relevant in food fermentations and differs greatly from production of flavor compounds using growing cells. As observed earlier in other research set-ups and with other microorganisms, addition of NADH, α-ketoglutarate and pyridoxal-5-phosphate was demonstrated to be essential for optimal flavor formation, suggesting that intracellular pools of these substrates are too low for the significant production of the flavor compounds Production of flavours during the non-growing phase strongly depends on the individual amino acids that were supplied, on the presence of other amino acids (mixtures vs. single compounds), and on the strain used. Moreover, we observed that the plasmid-free model strains L. lactis MG1363 and IL1403 produce relatively low amounts of flavor components under the various conditions tested. Conclusions: By using this simplified and rapid approach to study flavor formation by non-growing lactic acid bacteria, lengthy ripening periods are no longer required to assess the capacity of strains to produce flavours in the long, non-growing state of dairy fermentation In addition, this method also provides insight into the conversion of single amino acids vs. the conversion of a mixture of amino acids as produced during protein degradation The generated results are complementary to earlier generated datasets using growing cells, allowing assessment of the full flavor forming potential of strains used as starter cultures in industrial food fermentation processes.
Microbial Cell Factories published new progress about Amino acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Synthetic Route of 21834-92-4.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem