Modification of the volatile compound profile of cheese, by a Lactococcus lactis strain expressing a mutant oligopeptide binding protein

Lactococcus lactis strain AMP2I expresses OppA(D471R), a mutant oligopeptide binding OppA protein in which the aspartyl residue at position 471 was replaced by arginine. As a consequence of a different peptide transport in this strain, experimental Hispánico cheese made with Lc. lactis AMP2I had a higher content of total free amino acids than control cheese made with Lc. lactis AMP1I, an isogenic strain expressing wild-type OppA (Picon et al. 2005, 2007). In this work higher levels of diketones, hydroxy-ketones and, to a lesser extent, branched chain aldehydes were recorded for experimental cheese compared with control cheese. These differences levelled off as ripening proceeded. Strong correlations support the hypothesis that the increased levels of these volatile compounds in cheese made with Lc. lactis AMP2I are linked to higher concentrations of free amino acids threonine, valine and leucine. © 2008 Proprietors of Journal of Dairy Research.

Bibliographic Details

Main Authors:	Picón Gálvez, Antonia María, Fernández-García, E., Gaya Sicilia, María Pilar, Núñez Gutiérrez, Manuel
Format:	journal article biblioteca
Language:	English
Published:	Cambridge University Press 2008
Subjects:	Oligopeptide binding protein (OppA), Hispánico cheese, Volatile compounds,
Online Access:	http://hdl.handle.net/20.500.12792/3506 http://hdl.handle.net/10261/293311
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