Lacticin 3147 favours isoleucine transamination by Lactococcus lactis IFPL359 in a cheese-model system |
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| Authors: | Martínez-Cuesta Carmen Peláez Carmen Requena Teresa |
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| Institution: | (1) Department of Dairy Science and Technology, Instituto del Frío (CSIC), Ciudad Universitaria, José Antonio Novais 10, E-28040 Madrid, Spain |
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| Abstract: | The bacteriocin, lacticin 3147, increased isoleucine transamination by Lactococcus lactis IFPL359 in a cheese model system. The formation of  -keto- -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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| Keywords: | aroma cheese flavour lacticin 3147 Lactococcus lactis transamination |
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