Abstract
Lactic acid bacteria (LAB) have the enzyme potential to transform amino acids into aroma compounds that contribute greatly to cheese flavour. Generally, amino acid conversion by LAB is limited by their low production of α-ketoglutarate since this α-ketoacid is essential for the first step of the conversion. Indeed, we have demonstrated that adding exogenous α-ketoglutarate to cheese curd, as well as using a genetically modified L. lactis strain capable of producing α-ketoglutarate from glutamate, greatly increased the conversion of amino acid to potent aroma compounds in cheese. Here we report the presence of glutamate dehydrogenase (GDH) activity required for the conversion of glutamate to α-ketoglutarate in several ‘natural’ LAB strains, commonly used in cheese manufacturing. Moreover, we show that the ability of LAB to produce aroma compounds from amino acids is closely related to their GDH activity. Therefore, GDH activity appears to be a major criterion for the selection of flavour-producing LAB strains, which could be used as a starter or as an adjunct to intensify flavour formation in some cheeses.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Alting AC, Engels WJM, Schalkwijk van S and Exterkate FA (1995) Purification and characterization of cystathionine ß-lyase from Lactococcus lactis subsp. cremoris B78 and its posible role in flavor development in cheese. Appl. Environ. Microbiol. 61 (11): 4037–4042.
Amarita F, Requena T, Taborda G, Amigo L and Pelaez C (2001) Lactobacillus casei and Lactobacillus plantarum initiate catabolism of methionine by transamination. J. Appl. Microbiol. 90: 971–978.
Ayad E, Verheul A, de Jong C, Wouters JTM and Smit G (1999) Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin. Int. Dairy J. 9: 725–735.
Banks JM, Yvon M, Gripon JC, Fuente MAdL, Brechany EY, Williams AG and Muir DD (2001) Enhancement of amino acid catabolism in cheddar cheese using a-ketoglutarate: amino acid degradation in relation to volatile compounds and other aroma character. Int. Dairy J. 11 (4–7): 235–243.
Bolotin A, Wincker P, Mauger S, Jaillon O, Malarme K, Weissenbach J, Ehrlich SD and Sorokin A (2001) The complete genome sequence of the lactic acid bacterium Lactococcus lactis ssp.lactis IL 1403. Genome Res. 11 (5): 731–753
Bruinenberg PG, Roo Gd and Limsowtin GKV (1997) Purification and characterization of cystathionine y-lyase from Lactococus lactis subsp. cremoris SK11: possible role in flavor compound formation during cheese maturation. Appl. Environ. Microbiol. 63: 561–566.
Christensen KR and Reineccius GA (1995) Aroma extract dilution analysis of aged Cheddar cheese. J. Food Sci. 60: 218–220.
Crow V, Curry B and Hayes M (2001) The ecology of non-starter lactic acid bacteria (NSLAB) and their use as adjuncts in New Zealand Cheddar. Int. Dairy J. 11: 275–283.
Dias B and Weimer B (1998) Conversion of methionine to thiols by Lactococci, Lactobacilli, and Brevibacteria. Appl. Environ. Microbiol. 64: 3320–3326.
Friedrich JE and Acree TE (1998) Gas chromatography olfactometry (GC/O) of dairy products. Int. Dairy J. 8: 235–241.
Gao S, Oh DH, Broadbent JR, Johnson ME, Weimer BC and Steele JL (1997) Aromatic amino acid catabolism by lactococci. Lait. 77: 371–381.
Gao S, Mooberry ES and Steele JL (1998) Use of 13C nuclear magnetic resonance and gas chromatography to examine me-thionine catabolism by Lactococci. Appl. Environ. Microbiol.
-4675.
Gummalla S and Broadbent JR (1996) Indole production by Lactobacillus spp. in cheese: a possible role for tryptophanase. J. Dairy Sci.: 101.
Gummalla S and Broadbent JR (1999) Tryptophan catabolism by Lactobacillus casei and Lactobacillus helveticus cheese flavor adjuncts. J. Dairy Sci. 82 (10): 2070–2077.
Kieronczyk A, Skeie S, Olsen K and Langsrud T (2001) Metabolism of amino acids by resting cells of non-starter lactobacilli in relation to flavour development in cheese. Int. Dairy J. 11: 217–224.
Kubickova J and Grosch W (1997) Evaluation of potent odorants of Camembert cheese by dilution and concentration techniques. Int. Dairy J. 7: 65–70.
MacLeod P and Morgan ME (1958) Differences in the ability of lactic streptococci to form aldehydes from certain amino acids. J. Dairy Sci. 41: 908–913.
Milo C and Reineccius GA (1997) Identification and quantification of potent odorants in regular-fat and low-fat mild Cheddar cheese. J. Agric. Food Chem. 45: 3590–3594.
Misono H, Goto N and Nagazaki S (1985) Purification, crystallisation and properties of NADP+-specific glutamate dehydrogenase from Lactobacillus fermentum. Agric. Biol. Chem. 49: 117–123.
Molimard P and Spinnler HE (1996) Review: Compounds involved in the flavor of surface mold-ripened cheeses: origins and properties. J. Dairy Sci. 79: 169–184.
Morgan ME (1976) The chemistry of some microbially induced flavor defects in milk and dairy foods. Biotechnol. Bioeng. 18: 953–965.
Morishita T and Yajima M (1995) Incomplete operation of biosynthetic and bioenergetic functions of the citric acid cycle in multiple auxotrophic lactobacilli. Bios. Biotech. Biochem. 59 (2): 251–255.
Nierop-Groot MN and de Bont JAM (1998) Conversion of phenylalanine to benzaldehyde initiated by an aminotransferase in Lactobacillus plantarum. Appl. Environ. Microbiol. 64: 30093013.
Nierop-Groot MN and de Bont JAM (1999) Involvement of manganese in conversion of phenylalanine to benzaldehyde by lactic acid bacteria. Appl. Environ. Microbiol. 65 (12): 5590–5593.
Rijnen L, Delacroix-Buchet A, Demaizières D, Le Quéré J-L, Gripon J-C and Yvon M (1999) Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese. Int. Dairy J. 9: 877–885.
Rijnen L, Courtin P, Gripon J-C and Yvon M (2000) Expression of a heterologous glutamate dehydrogenase gene in Lactococcus lactis highly improves the conversion of amino acids to aroma compounds. Appl. Environ. Microbiol. 66 (4): 1354–1359.
Skeie S, Lindberg C and Narvhus J (2001) Development of amino acids and organic acids in Norvegia, influence of milk treatment and adjunct Lactobacillus. Int. Dairy J. 11: 399–411.
Smith EL, Austen BM, Blumenthal KM and Nyc JF. 1975. Glutamate dehydrogenases. In: Boyer P Ed) The Enzymes. Vol. 11. (pp 293–367). 3 ed. Academic Press, New York.
Tammam JD, Williams AG, Noble J and Lloyd D (2000) Amino acid fermentation in non-starter Lactobacillus spp. isolated from Cheddar cheese. Lett. Appl. Microbiol. 30: 370–374.
Tucker JS and Morgan ME (1967) Decarboxylation of a-keto acids by Streptococcus lactis var. maltigenes. Appl. Microbiol. 15: 694700.
Weerkamp AH, Klijn N, Neeter R and Smit G (1996) Properties of mesophilic lactic acid bacteria from raw milk and naturally fermented raw milk products. Neth. Milk Dairy J. 50: 319–332.
Weimer B, Seefeldt K and Dias B. 1999. Sulfur metabolism in bacteria associated with cheese. Antonie van Leeuwenhoek 76: 247–261.
Williams AG, Noble J and Banks JM (2001) Catabolism of amino acids by lactic acid bacteria isolated from Cheddar cheese. Int. Dairy J. 11 (4–7): 203–215.
Yvon M and Rijnen L (2001) Cheese flavour formation by amino acid catabolism. Int. Dairy J. 11 (4–7): 185–201.
Yvon M, Thirouin S, Rijnen L, Fromentier D and Gripon JC (1997) An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds. Appl. Environ. Microbiol. 63: 414–419.
Yvon M, Berthelot S and Gripon JC (1998) Adding a-ketoglutarate to semi-hard cheese curd highly enhances the conversion of amino acids to aroma compounds. Int. Dairy J. 8: 889–898.
Yvon M, Chambellon E, Sorokine A and Roudot-Algaron F (2000) Characterization and role of the branched-chain aminotransferase (BcaT) isolated from Lactococcus lactis subsp. cremoris NCDO 763. Appl. Environ. Microbiol. 66 (2): 571–577.
Yvon M, Bonnarme P, Chambellon E, Semon E and Spinnler HE 2001 Transamination reaction initiates the methionine conversion to methylthioacetaldehyde by Lactococcus lactis. NIZO dairy conference on food microbes - From knowledge to application. Ede, The Netherlands: 36.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2002 Springer Science+Business Media Dordrecht
About this chapter
Cite this chapter
Tanous, C., Kieronczyk, A., Helinck, S., Chambellon, E., Yvon, M. (2002). Glutamate dehydrogenase activity: a major criterion for the selection of flavour-producing lactic acid bacteria strains. In: Siezen, R.J., Kok, J., Abee, T., Schasfsma, G. (eds) Lactic Acid Bacteria: Genetics, Metabolism and Applications. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-2029-8_17
Download citation
DOI: https://doi.org/10.1007/978-94-017-2029-8_17
Publisher Name: Springer, Dordrecht
Print ISBN: 978-90-481-6141-6
Online ISBN: 978-94-017-2029-8
eBook Packages: Springer Book Archive