Aroma development in semi-hard reduced-fat cheese inoculated with Lactobacillus paracasei strains with different aminotransferase profiles

Reduced-fat, semi-hard round-eyed cheese was made from bovine milk with a mesophilic DL-starter and three Lactobacillus paracasei subsp. paracasei single-strain adjuncts with different aminotransferase (AT) activity profiles. The pilot-plant procedure was not influenced by the adjuncts, and similar...

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Bibliographic Details
Published in:International dairy journal 2005-06, Vol.15 (6), p.795-805
Main Authors: Thage, B.V., Broe, M.L., Petersen, M.H., Petersen, M.A., Bennedsen, M., Ardö, Y.
Format: Article
Language:English
Subjects:
Amino acid conversion
Aminotransferase
Aroma formation
Biological and medical sciences
branched chain amino acids
Cheese
cheese ripening
cheese starters
cheeses
DNA fingerprinting
food composition
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
Glutamate dehydrogenase
Lactobacillus
Lactobacillus paracasei
Lactobacillus paracasei subsp. paracasei
Milk and cheese industries. Ice creams
odor compounds
sensory properties
strain differences
strains
transaminases
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Summary:Reduced-fat, semi-hard round-eyed cheese was made from bovine milk with a mesophilic DL-starter and three Lactobacillus paracasei subsp. paracasei single-strain adjuncts with different aminotransferase (AT) activity profiles. The pilot-plant procedure was not influenced by the adjuncts, and similar cheese was made from all vats. The growth of each adjunct to dominate the cheese was confirmed by using DNA fingerprinting. Flavour profiles were different for cheeses made with the different Lactobacillus strains. Use of the adjunct CHCC 4256 significantly increased the content of flavour compounds that were produced from the branched-chain amino acids (BcAAs: Leu, Ile and Val) and Asp. These cheeses also had superior sensory characteristics as they tasted aromatic and sweet without bitterness. The adjunct CHCC 4256 did not have glutamate dehydrogenase activity, or the highest activity on BcAA, but showed typical AT activity, with a similar activity on Leu, Phe and Asp substrates.
ISSN:0958-6946
1879-0143
DOI:10.1016/j.idairyj.2004.08.026